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Sinopsis
"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.
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Reseña del editor
"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.
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The Professional Chef
Publicado por
John Wiley & Sons Inc, 2006
ISBN 10: 0764557343
ISBN 13: 9780764557347
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Librería: WorldofBooks, Goring-By-Sea, WS, Reino Unido
Calificación del vendedor: 5 de 5 estrellas
Hardback. Condición: Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged. Nº de ref. del artículo: GOR006711113
Cantidad disponible: 1 disponibles
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The Professional Chef
Librería: SecondSale, Montgomery, IL, Estados Unidos de America
Calificación del vendedor: 4 de 5 estrellas
Condición: Acceptable. Item in acceptable condition! Textbooks may not include supplemental items i.e. CDs, access codes etc. Nº de ref. del artículo: 00088736029
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The Professional Chef
Publicado por
Wiley & Sons, Incorporated, John, 2006
ISBN 10: 0764557343
ISBN 13: 9780764557347
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Librería: Better World Books, Mishawaka, IN, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
Condición: Good. 8th Edition. Used book that is in clean, average condition without any missing pages. Nº de ref. del artículo: 5550425-6
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The Professional Chef
Publicado por
John Wiley & Sons Inc, 2006
ISBN 10: 0764557343
ISBN 13: 9780764557347
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Librería: Keeps Books, Wilmington, IL, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
hardcover. Condición: Fair. 8th. 8th Edition. Cover has edge wear and corner scuffing. Text unmarked. Good solid binding. Ships Next Business Day. Nº de ref. del artículo: 241129045OVS
Cantidad disponible: 1 disponibles
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The Professional Chef 8th Edition.
Publicado por
John Wiley & Sons, 2006
ISBN 10: 0764557343
ISBN 13: 9780764557347
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Librería: Brentwood Books, Kinnelon, NJ, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
Hardcover. Condición: Used, like new. 8th. Massive copper-colored hardcover without jacket, 8th edition, 1215pp. Cover has very slight shelfwear otherwise book is perfect. Oversize - overseas and priority require additional postage. **Your purchase supports our town's public library (this book was a donation, not a discard). **We are a small family business selling fine new and pre-owned books online since 1999, providing professional service and individual attention to your order, daily shipments and sturdy packing. Nº de ref. del artículo: 72544
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The Professional Chef
Publicado por
John Wiley & Sons Inc, Hoboken, New Jersey, 2006
ISBN 10: 0764557343
ISBN 13: 9780764557347
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Librería: The Print Room, Cockernhoe nr Luton, Reino Unido
Calificación del vendedor: 5 de 5 estrellas
Hardcover. Condición: 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. Nº de ref. del artículo: 001585
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The Professional Chef
Publicado por
John Wiley & Sons Inc, 2006
ISBN 10: 0764557343
ISBN 13: 9780764557347
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Librería: Goodwill Books, Hillsboro, OR, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
Condición: Acceptable. Fairly worn, but readable and intact. If applicable: Dust jacket, disc or access code may not be included. Nº de ref. del artículo: 3IIJZF002GRG_ns
Cantidad disponible: 2 disponibles
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The Professional Chef
Publicado por
John Wiley & Sons Inc, 2006
ISBN 10: 0764557343
ISBN 13: 9780764557347
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Librería: Goodwill San Antonio, San Antonio, TX, Estados Unidos de America
Calificación del vendedor: 1 de 5 estrellas
hardcover. Condición: Good. Good Reading Copy, May have minor shelf wear, Fast Shipping - Safe and Secure in Mailer. Nº de ref. del artículo: 4Q2SPP001UY8
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The Professional Chef
Publicado por
John Wiley & Sons Inc, 2006
ISBN 10: 0764557343
ISBN 13: 9780764557347
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Librería: Goodwill, Brooklyn Park, MN, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
Condición: Acceptable. Corners are bent. There are tears on paperback. Cover/Case has some rubbing and edgewear. Access codes, CDs, slipcovers and other accessories may not be included. Nº de ref. del artículo: 2Y6RUU004S5Q_ns
Cantidad disponible: 1 disponibles
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The Professional Chef
Publicado por
John Wiley & Sons Inc, 2006
ISBN 10: 0764557343
ISBN 13: 9780764557347
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Librería: clickgoodwillbooks, Indianapolis, IN, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
Condición: Acceptable. This is a hard cover book: Used - Acceptable: All pages and the cover are intact, but shrink wrap, dust covers, or boxed set case may be missing. Pages may include limited notes, highlighting, or minor water damage but the text is readable. Item may be missing bundled media. Nº de ref. del artículo: 3O6JUN00181M_ns
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