Stock Image

The Professional Chef

The Culinary Institute of America (CIA)

4,505 ratings by Goodreads
ISBN 10: 0470421355 / ISBN 13: 9780470421352
Published by Wiley John & Sons Okt 2011, 2011
New Condition: Neu
From Agrios-Buch (Bergisch Gladbach, Germany)

AbeBooks Seller Since 11 January 2012

Quantity Available: 1

Buy New
List Price: 75.00
Price: £ 241.11 Convert Currency
Shipping: £ 15.31 From Germany to U.S.A. Destination, Rates & Speeds
Add to basket

About this Item

Neuware - 'The bible for all chefs.'--Paul Bocuse 1212 pp. Englisch. Bookseller Inventory # 9780470421352

Ask Seller a Question

Bibliographic Details

Title: The Professional Chef

Publisher: Wiley John & Sons Okt 2011

Publication Date: 2011

Binding: Buch

Book Condition:Neu

About this title

Synopsis:

"The bible for all chefs."
—Paul Bocuse

Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic kitchen reference that many of America's top chefs have used to understand basic skills and standards for quality as well as develop a sense of how cooking works. Now, the ninth edition features an all-new, user-friendly design that guides readers through each cooking technique, starting with a basic formula, outlining the method at-a-glance, offering expert tips, covering each method with beautiful step-by-step photography, and finishing with recipes that use the basic techniques.

The new edition also offers a global perspective and includes essential information on nutrition, food and kitchen safety, equipment, and product identification. Basic recipe formulas illustrate fundamental techniques and guide chefs clearly through every step, from mise en place to finished dishes.

  • Includes an entirely new chapter on plated desserts and new coverage of topics that range from sous vide cooking to barbecuing to seasonality
  • Highlights quick reference pages for each major cooking technique or preparation, guiding you with at-a-glance information answering basic questions and giving new insights with expert tips
  • Features nearly 900 recipes and more than 800 gorgeous full-color photographs

Covering the full range of modern techniques and classic and contemporary recipes, The Professional Chef, Ninth Edition is the essential reference for every serious cook.

Review:



Book Excerpts

Smoked Brisket with Sweet Pickles
(Click for recipe)
Asparagus and White Bean Lasagna
(Click for recipe)
Profiteroles
(Click for recipe)


"About this title" may belong to another edition of this title.

Store Description

Visit Seller's Storefront

Terms of Sale:

Allgemeine Geschäftsbedingungen (abebooks.de)

der Firma Agrios Buch- und Medienversand UG e.K. ,Geschäftsführer Ludwig Meier, De-Gasperi-Str. 8, 51469 Bergisch Gladbach nachstehend als Verkäufer bezeichnet.

§ 1 Allgemeines, Begriffsbestimmungen

(1) Der Verkäufer bietet unter dem Nutzernamen Agrios Buch unter der Plattform abebooks.de insbesondere Bücher an. Die folgenden Allgemeinen Geschäftsbedingungen (AGB) gelten für die Geschäftsbeziehung zwischen dem Verkäufer und dem Kunden in ihrer zum Ze...

More Information
Shipping Terms:

Der Versand ins Ausland findet IMMER mit DHL statt. Auch nach Österreich verschicken wir nur mit DHL! Daher Standardversand == Luftpost!


Detailed Seller Information

List this Seller's Books

Payment Methods
accepted by seller

Visa Mastercard American Express

Check PayPal Invoice Bank/Wire Transfer