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Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic resource that many of America's top chefs have relied on to help learn their cooking skills. Now this comprehensive "bible for all chefs" (Paul Bocuse) has been thoroughly revised and expanded to reflect the way people cook and eat today.The book includes essential information on nutrition, food and kitchen safety, and tools and ingredients, as well as more than 640 classic and contemporary recipes plus variations. One hundred and thirty-one basic recipe formulas illustrate fundamental techniques and guide cooks clearly through every step, from mise en place to finished dishes.This edition features nearly 650 all-new four-color photographs of fresh food products, step-by-step techniques, and plated dishes taken by award-winning photographer Ben Fink. It explores culinary traditions of the Americas, Asia, and Europe, and includes four-color photographs of commonly used ingredients and maps of all regions. Written "with extreme vigor and precision" (Eric Ripert, Chef and co-owner, Le Bernardin), The Professional Chef is an unrivaled reference and source of inspiration for the serious cook.
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The Professional Chef
Anbieter: BooksRun, Philadelphia, PA, USA
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Hardcover. Zustand: Fair. 8. The item might be beaten up but readable. May contain markings or highlighting, as well as stains, bent corners, or any other major defect, but the text is not obscured in any way. Bestandsnummer des Verkäufers 0764557343-7-1
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The Professional Chef
Anbieter: World of Books (was SecondSale), Montgomery, IL, USA
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Hardback. Zustand: Fair. "A serious reference for serious cooks." --Thomas Keller, Chef and owner, The French Laundry Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic resource that many of America's top chefs have relied on to help learn their cooking skills. Now this comprehensive "bible for all chefs" (Paul Bocuse) has been thoroughly revised and expanded to reflect the way people cook and eat today. The book includes essential information on nutrition, food and kitchen safety, and tools and ingredients, as well as more than 640 classic and contemporary recipes plus variations. 131 basic recipe formulas illustrate fundamental techniques and guide cooks clearly through every step, from mise en place to finished dishes. * This edition features nearly 650 all-new four-color photographs of fresh food products, step-by-step techniques, and plated dishes taken by award-winning photographer Ben Fink * Explores culinary traditions of the Americas, Asia, and Europe, and includes four-color photographs of commonly used ingredients and maps of all regions Written "with extreme vigor and precision" (Eric Ripert), The Professional Chef is an unrivaled reference and source of inspiration for the serious cook. Bestandsnummer des Verkäufers 00103085652
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The Professional Chef
Anbieter: World of Books (was SecondSale), Montgomery, IL, USA
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Hardback. Zustand: Very Good. "A serious reference for serious cooks." --Thomas Keller, Chef and owner, The French Laundry Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic resource that many of America's top chefs have relied on to help learn their cooking skills. Now this comprehensive "bible for all chefs" (Paul Bocuse) has been thoroughly revised and expanded to reflect the way people cook and eat today. The book includes essential information on nutrition, food and kitchen safety, and tools and ingredients, as well as more than 640 classic and contemporary recipes plus variations. 131 basic recipe formulas illustrate fundamental techniques and guide cooks clearly through every step, from mise en place to finished dishes. * This edition features nearly 650 all-new four-color photographs of fresh food products, step-by-step techniques, and plated dishes taken by award-winning photographer Ben Fink * Explores culinary traditions of the Americas, Asia, and Europe, and includes four-color photographs of commonly used ingredients and maps of all regions Written "with extreme vigor and precision" (Eric Ripert), The Professional Chef is an unrivaled reference and source of inspiration for the serious cook. Bestandsnummer des Verkäufers 00110556374
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The Professional Chef
Anbieter: GCCebooks, Salinas, CA, USA
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Hardcover. Zustand: Acceptable. 8. The cover and pages show excessive wear and/or damage. Book edges have stains. Books spine shows some sort of damage. The cover shows some damage. The cover corners show visible damage. test batch of 200 priced books 1000 fresh priced books for UI-driven relist launch Neatoscan SKUs. Bestandsnummer des Verkäufers 3UAP3I002NVC
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The Professional Chef
Anbieter: World of Books Inc, Montgomery, IL, USA
Verkäuferbewertung 4 von 5 Sternen
Hardback. Zustand: Fair. "A serious reference for serious cooks." --Thomas Keller, Chef and owner, The French Laundry Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic resource that many of America's top chefs have relied on to help learn their cooking skills. Now this comprehensive "bible for all chefs" (Paul Bocuse) has been thoroughly revised and expanded to reflect the way people cook and eat today. The book includes essential information on nutrition, food and kitchen safety, and tools and ingredients, as well as more than 640 classic and contemporary recipes plus variations. 131 basic recipe formulas illustrate fundamental techniques and guide cooks clearly through every step, from mise en place to finished dishes. * This edition features nearly 650 all-new four-color photographs of fresh food products, step-by-step techniques, and plated dishes taken by award-winning photographer Ben Fink * Explores culinary traditions of the Americas, Asia, and Europe, and includes four-color photographs of commonly used ingredients and maps of all regions Written "with extreme vigor and precision" (Eric Ripert), The Professional Chef is an unrivaled reference and source of inspiration for the serious cook. Bestandsnummer des Verkäufers CIN0764557343A
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The Professional Chef
Anbieter: World of Books Inc, Montgomery, IL, USA
Verkäuferbewertung 4 von 5 Sternen
Hardback. Zustand: Very Good. "A serious reference for serious cooks." --Thomas Keller, Chef and owner, The French Laundry Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic resource that many of America's top chefs have relied on to help learn their cooking skills. Now this comprehensive "bible for all chefs" (Paul Bocuse) has been thoroughly revised and expanded to reflect the way people cook and eat today. The book includes essential information on nutrition, food and kitchen safety, and tools and ingredients, as well as more than 640 classic and contemporary recipes plus variations. 131 basic recipe formulas illustrate fundamental techniques and guide cooks clearly through every step, from mise en place to finished dishes. * This edition features nearly 650 all-new four-color photographs of fresh food products, step-by-step techniques, and plated dishes taken by award-winning photographer Ben Fink * Explores culinary traditions of the Americas, Asia, and Europe, and includes four-color photographs of commonly used ingredients and maps of all regions Written "with extreme vigor and precision" (Eric Ripert), The Professional Chef is an unrivaled reference and source of inspiration for the serious cook. Bestandsnummer des Verkäufers CIN0764557343VG
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The Professional Chef
Anbieter: Greenworld Books, Arlington, TX, USA
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Zustand: very_good. Fast Free Shipping â" Very Good condition book with a firm cover and clean pages. Shows normal use and some light wear or limited notes markings. A solid, nice copy to enjoy. Bestandsnummer des Verkäufers GWV.0764557343.VG
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The Professional Chef
Anbieter: The Book Shed, Benson, VT, USA
Verkäuferbewertung 5 von 5 Sternen
Hardcover. Zustand: Very Good. Eighth American edition. No additional standard domestic shipping on this heavy book. Shelf wear to tips, corners and edges, bumped. Previous owner's name stamp to the first blank page else clean and unmarked. 1st printing of the Eighth edition, full number line. Indexed. "A serious reference for serious cooks." ?Thomas Keller, Chef and owner, The French Laundry. "Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic resource that many of America's top chefs have relied on to help learn their cooking skills. Now this comprehensive "bible for all chefs" (Paul Bocuse) has been thoroughly revised and expanded to reflect the way people cook and eat today.Written "with extreme vigor and precision" (Eric Ripert), The Professional Chef is an unrivaled reference and source of inspiration for the serious cook." Browse my books: www.abebooks.com/The-Book-Shed-Benson-VT-U.S.A/602765/sf Every effort is made to ship all books and other items within 24 hours. Tracking number and estimated delivery date always provided. Clean recycled packing material will be used when possible. The Book Shed, an ABE Heritage Seller, has a been a member of the Vermont Antiquarian Bookseller's Association since 1997 An on-line bookseller with a bookshop sensibility. Bestandsnummer des Verkäufers 2006436
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The Professional Chef
Anbieter: Russell Books, Victoria, BC, Kanada
Verkäuferbewertung 5 von 5 Sternen
hardcover. Zustand: Good. 8th Edition. Bestandsnummer des Verkäufers FORT417881
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The Professional Chef
Verlag:
John Wiley & Sons Inc, Hoboken, New Jersey, 2006
ISBN 10: 0764557343
ISBN 13: 9780764557347
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Hardcover
Anbieter: The Print Room, Cockernhoe nr Luton, Vereinigtes Königreich
Verkäuferbewertung 5 von 5 Sternen
Hardcover. Zustand: Fine. No Jacket. The eighth edition, with full number line. Slight creasing to top and bottom of spine, corners slightly bruised, otherwise clean tight and square, looks hardly used. 1214pp, lavishly illustrated. Paul Bocuse has called this book "The bible for all chefs."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. Essential in any foody's kitchen. A truly massive book, overseas buyers should contact us for a postage quote. Bestandsnummer des Verkäufers 001585
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