Ever wonder why the food in restaurants always looks much more appetizing than food prepared at home, or how professional chefs can serve different meals to guests in only minutes? Now Wayne Gisslen, whose books have taught more than 200,000 chefs how to cook professionally, reveals the secrets of professional practice. 600 recipes.
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Ever wonder why the food in restaurants always looks much more appetizing than food prepared at home, or how professional chefs can serve different meals to guests in only minutes? Now Wayne Gisslen, whose books have taught more than 200,000 chefs how to cook professionally, reveals the secrets of professional practice. 600 recipes.
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Very Good. Very Good condition. Good dust jacket. A copy that may have a few cosmetic defects. May also contain light spine creasing or a few markings such as an owner's name, short gifter's inscription or light stamp. Bundled media such as CDs, DVDs, floppy disks or access codes may not be included. NOT AVAILABLE FOR SHIPMENT OUTSIDE OF THE UNITED STATES.
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Good. Good condition. Good dust jacket. A copy that has been read but remains intact. May contain markings such as bookplates, stamps, limited notes and highlighting, or a few light stains. NOT AVAILABLE FOR SHIPMENT OUTSIDE OF THE UNITED STATES.
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Fine in fine dust jacket. A fine copy in a fine, mylar protected DJ; 1st edition with complete number line. Trace amount of wear to DJ; Illustrated in color; A larger book requiring additional postage for priority and international orders due to book's large size and weight, 4to., 649 pages.
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NEW CONDITION. NEW DUST JACKET. //NO REMAINDER MARK//NO PREVIOUS OWNER MARKS OF ANY KIND (no names or inscriptions, no bookplate, no underlining, etc) //NOT PRICECLIPPED//NEW MYLAR COVER//