Now, the ninth edition features an all-new, user-friendly design that guides readers through each cooking technique, starting with a basic formula, outlining the method at-a-glance, offering expert tips, covering each method with beautiful step-by-step photography, and finishing with recipes that use the basic techniques. Condition: VERY GOOD. Minimal wear. FREE TRACKING ON ALL SHIPMENTS WITHIN USA. —Paul Bocuse. The spine remains undamaged. Customer service is our top priority. Professional Cooking for Canadian Chefs, Study GuideWiley, 2010. Customer service is our top priority!. Connecting readers with great books since 1972. Each technique is further explained in terms of how it makes the food taste: What happens, for example, if you cook the fish in butter versus oil? Book is in Used-Good condition.

Supplemental materials are not guaranteed with any used book purchases. May show signs of minor shelf wear and contain limited notes and highlighting. Wiley, 2006. Complete with hundreds of recipes and four-color photographs throughout, this is the essential reference for any aspiring chef, culinary student, or cooking enthusiast.By purchasing this item, you are transacting with Google Payments and agreeing to the Google Payments Shows some signs of wear, and may have some markings on the inside. Connecting readers since 1972.

Minor wear.

Language: English. Access codes may or may not work. Has little wear to the cover and pages. Good to Very Good Condition. Used books may not include companion materials, some shelf wear, may contain highlighting/notes, may not include cdrom or access codes. Book is in Used-Good condition. Satisfaction Guaranteed! Used items may not include supplementary materials such as CDs or access codes. Professional Cooking for Canadian Chefs, Study GuideWiley, 2010. Customer service is our top priority!. Brand new Book. Condition: Good. Paperback. May show signs of minor shelf wear and contain limited notes and highlighting. light shelf wear Item may show signs of shelf wear. Customer service is our top priority!. It then explores the techniques for the full range of food items: vegetables, potatoes, grains, legumes, pasta, meats, fish and seafood, poultry, eggs, fruits, soups, sauces, quickbreads and cakes, yeast breads, doughs and crusts, cookies, custards, creams and frozen desserts, and chocolates and confections. Satisfaction Guaranteed! CDs, access codes etc. In this new edition, information on global cuisines will be integrated throughout the chapters and recipes, to reflect the increasing globalization of cooking. Condition: Good. Light rubbing wear to cover, spine and page edges. Condition: Good. Condition: Good.
6th Edition. A copy that has been read, but remains in excellent condition. Condition: Good. Condition: Good. Wiley, 2006. Satisfaction Guaranteed!

Condition: Very Good. Condition: GOOD. Wiley, 2011. Condition: Very Good. Pictures available upon request. Condition: Good. Algebra 1: Common Core (15th Edition) Charles, Randall I. Condition: Good. Item added to your basket Item in good condition. Wiley, 2001. Book is in Used-Good condition. Wiley, 2001. Wiley, 2001. Professional Cooking for Canadian Chefs, Study GuideProfessional Cooking for Canadian Chefs, Study GuideWiley, 2004. Condition: Good. Shows some signs of wear, and may have some markings on the inside. Download for offline reading, highlight, bookmark or take notes while you read The Professional Chef, 9th Edition. Condition: Good. Knowing how to execute a technique makes you efficient; knowing why you've chosen that technique makes you a master.You can read books purchased on Google Play using your computer's web browser.To read on e-ink devices like the Sony eReader or Barnes & Noble Nook, you'll need to download a file and transfer it to your device. Condition: New. Contains some markings such as highlighting and writing. Our BookSleuth is specially designed for you.

Condition: Used, like new. *Includes an entirely new chapter on plated desserts and new coverage of topics that range from sous vide cooking to barbecuing to seasonality* Highlights quick reference pages for each major cooking technique or preparation, guiding you with at-a-glance information answering basic questions and giving new insights with expert tips* Features nearly 900 recipes and more than 800 gorgeous full-color photographs Covering the full range of modern techniques and classic and contemporary recipes, The Professional Chef, Ninth Edition is the essential reference for every serious cook. The book has been read, but is in excellent condition. Clean, no marks or writing. Satisfaction Guaranteed! Used books may not include companion materials, some shelf wear, may contain highlighting/notes, may not include cdrom or access codes.
Soft cover. Everyday low prices and free delivery on eligible orders. By using our services, you agree to our use of cookiesThe Professional Chef, a title among the best-selling titles in Wiley's cooking program, reflects the way that people cook in the kitchen today, with the best of foods and flavors from around the world. Book is in Used-Good condition.

Buy The Professional Chef 9th by The Culinary Institute of America (CIA) (ISBN: 0884713890789) from Amazon's Book Store. Pages are intact and are not marred by notes or highlighting, but may contain a neat previous owner name. Great condition for a used book! Professional Cooking for Canadian Chefs, Study GuideWiley & Sons, Incorporated, John.

Condition: Good.