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Author Name    Culinary Institute of America

Title   The New Professional Chef, Fifth Edition

Binding   Leatherette-like Cloth

Book Condition   Near Fine

Jacket Condition   No Jacket

Type   Textbook

Edition   Fifth Edition, 2nd Printing

Size   4to --11.25 in Tall

Publisher   NY Van Nostrand Reinhold 1991

ISBN Number    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.

Culinary. Chef. Cooking. Restaurant.

Price = 20.00 USD

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