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The New Professional Chef - The Culinary Institute of America (Cia), and Donovan, Mary Deirdre (Editor)
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This speciality cookbook offers over 300 recipes ranging from classical to contemporary favourites. Each recipe includes an explanation of the proper blending of its ingredients, pastry equipment and techniques, with the aim of enabling the reader to produce professional results the first time.

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The New Professional Chef 1995, John Wiley & Sons, New York, NY

ISBN-13: 9780471286790

6th edition

Hardcover