Culinary Institute of America
Title The New Professional Chef, Fifth Edition
Binding Leatherette-like Cloth
Book Condition Near Fine
Jacket Condition No Jacket
Edition Fifth Edition, 2nd Printing.
Publisher NY Van Nostrand Reinhold 1991
0442219822 / 9780442219826
Seller ID 009807
869 pp. on coated stock, many color photos. Dark green front board has 3 slight dents. Else new, no markings or notes. Lacks jacket. Colored endpapers. Six-pound tome will require additional postage.Forewords by Paul Bocuse and Ferdinand Metz; Linda Glick Conway, editor. 33 chapters, 4 appendices, glossary, index, recommended reading list. Comprehensive guide to food buying, preparation and presentation, compiled by one of America's premier cooking schools. Size: 4to --11.25 in Tall
CULINARY. CHEF. COOKING. RESTAURANT.