The New Professional Chef |
|
Author:
| Culinary Institute of America (CIA) Staff, |
Foreword by:
| Metz, Ferdinand E. Bocuse, Paul |
Editor:
| Donovan, Mary Deirdre |
ISBN: | 978-0-471-28679-0 |
Publication Date: | Nov 1995 |
Publisher: | John Wiley & Sons, Incorporated
|
Imprint: | Wiley |
Book Format: | Hardback |
List Price: | USD $64.95 |
Book Description:
|
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.
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.