Picture 1 of 1
Gallery
Picture 1 of 1
The New Professional Chef by The Culinary Institute of America: Used
US $12.40
ApproximatelyRM 52.74
Condition:
Good
A book that has been read but is in good condition. Very minimal damage to the cover including scuff marks, but no holes or tears. The dust jacket for hard covers may not be included. Binding has minimal wear. The majority of pages are undamaged with minimal creasing or tearing, minimal pencil underlining of text, no highlighting of text, no writing in margins. No missing pages.
Last one2 sold
Oops! Looks like we're having trouble connecting to our server.
Refresh your browser window to try again.
Shipping:
Free Standard Shipping.
Located in: Sparks, Nevada, United States
Delivery:
Estimated between Thu, 26 Jun and Tue, 1 Jul to 94104
Returns:
30 days return. Buyer pays for return shipping. If you use an eBay shipping label, it will be deducted from your refund amount.
Coverage:
Read item description or contact seller for details. See all detailsSee all details on coverage
(Not eligible for eBay purchase protection programmes)
Seller assumes all responsibility for this listing.
eBay item number:364014769667
Item specifics
- Condition
- Publication Date
- 1995-11-21
- Edition Number
- 6
- Pages
- 1190
- ISBN
- 0471286796
About this product
Product Identifiers
Publisher
Wiley & Sons, Incorporated, John
ISBN-10
0471286796
ISBN-13
9780471286790
eBay Product ID (ePID)
442683
Product Key Features
Edition
6
Book Title
New Professional Chef
Number of Pages
1216 Pages
Language
English
Topic
Methods / Quantity, Methods / Professional
Publication Year
1995
Illustrator
Yes
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
2.2 in
Item Weight
122 Oz
Item Length
11 in
Item Width
8.9 in
Additional Product Features
Intended Audience
Trade
LCCN
95-035590
TitleLeading
The
Dewey Edition
20
Dewey Decimal
641.5/7
Table Of Content
Introduction to the Profession. THE FOODSERVICE PROFESSIONAL. The Professional Chef. Food and Kitchen Safety. Nutrition and Healthy Cooking. Equipment Identification. The Raw Ingredients. COOKING IN THE PROFESSIONAL KITCHEN. Mise en Place. Soups. Sauces. Dry-Heat Cooking Methods. Moist-Heat and Combination Cooking Techniques. Charcuterie and Garde-Manager. Baking and Pastry. THE RECIPES. Mise en Place and Stock Recipe. Soup Recipes. Sauce Recipes. Meat Entrees. Poultry Entrees. Fish Entrees. Vegetarian Entrees. International Entrees. Vegetable Side Dishes. Potato, Grain, and Pasta Dishes. Breakfast Recipes. Salads and Salad Dressings. Sandwiches and Pizzas. Hors d2Oeurvres and Appetizers. Sausages, Pates, and Terrines. Breads. Kitchen Desserts. Cakes and Pastries. Appendices. Glossary. Recommended Reading List. Food Associations. Index.
Synopsis
Thoroughly revised encyclopedic classic used by professionals for decades. The definitive reference is easier to use and is packed with the most up to date information with 1000 reference recipes conveniently located in one section.
Item description from the seller
Seller feedback (508,746)
- j***k (628)- Feedback left by buyer.Past monthVerified purchaseArrived quickly. Packaged great. Great condition!
- w***w (95)- Feedback left by buyer.Past monthVerified purchaseHard to find book. Great value. A+. Thank you
- t***t (953)- Feedback left by buyer.Past monthVerified purchaseWorks great
More to explore :
- Culinary Arts Nonfiction Books & Fiction,
- Culinary Arts Nonfiction Paperbacks Books,
- Culinary Arts Hardcover Nonfiction Books,
- Cookbooks Nonfiction Culinary Arts Fiction & Nonfiction Books,
- Culinary Arts Nonfiction Illustrated Fiction & Books,
- Dear America Books,
- News Magazines,
- New Yorker Magazines,
- New Magazines,
- Sporting News Magazines
Seller feedback (508,746)
- j***k (628)- Feedback left by buyer.Past monthVerified purchaseArrived quickly. Packaged great. Great condition!
- w***w (95)- Feedback left by buyer.Past monthVerified purchaseHard to find book. Great value. A+. Thank you
- t***t (953)- Feedback left by buyer.Past monthVerified purchaseWorks great