Culinary Institute of America. The Professional Chef

9 edition. — Wiley, 2011. — 1232 p. — ISBN: 978-0470421352. 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...

9 edition. — Wiley, 2011. — 1232 p. — ISBN: 978-0470421352. 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...

9 edition. — Wiley, 2011. — 1232 p. — ISBN: 978-0470421352. 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...

9 edition. — Wiley, 2011. — 1232 p. — ISBN: 978-0470421352. 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...

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...

9 edition. — Wiley, 2011. — 1232 p. — ISBN: 978-0470421352. 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...

9 edition. — Wiley, 2011. — 1232 p. — ISBN: 978-0470421352. 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...

9 edition. — Wiley, 2011. — 1232 p. — ISBN: 978-0470421352. 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...

9 edition. — Wiley, 2011. — 1232 p. — ISBN: 978-0470421352. 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...

Weldon Owen, 2017. — 482 p. We asked America’s best chefs a personal question: What do you love to cook for the people that you love? And they answered in America The Great Cookbook — the ultimate celebration of the most delicious food to be discovered in the country today, in all its glorious diversity, from our top chefs, artisan producers, and fascinating food heroes.