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Wiley, 2001-09-05. Hardcover. Good. 8x1x11. This listing is for The Professional Chef This edition is very similar to the most current updated edition, ISBN 0470421355 Please be sure to buy the earlier and much cheaper edition for your class and SAVE MONEY on your textbook expenses! We personally guarantee that you can use this edition for your class. If for some reason you're unhappy with any of our textbooks products, you are welcome to return the book back to us within 30 days of the purchase for a full refund.
The Professional Chef by Culinary Institute of America
by Culinary Institute of America
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The Professional Chef
by Culinary Institute of America
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- ISBN 10 0470421355
- ISBN 13 9780470421352
We have 18 copies available starting at $17.99.
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The Professional Chef by Culinary Institute of America
by Culinary Institute of America
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- Good
- Hardcover
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- Used - Good
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- Hardcover
- ISBN 10 / ISBN 13
- 9780471382577 / 0471382574
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Boca Raton, Florida, United States
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The Professional Chef by Culinary Institute of America
by The Culinary Institute of America
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- Hardcover
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- Used - Good
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- Hardcover
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- 9780764557347 / 0764557343
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Boca Raton, Florida, United States
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$34.99$5.99 shipping to
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Wiley, 2006-08-28. Hardcover. Good. 8x2x11. This listing is for The Professional Chef by The Culinary Institute of America. This edition is very similar to the most current updated edition, ISBN 0470421355 and 1119490952 Please be sure to buy the earlier and much cheaper edition for your class and SAVE MONEY on your textbook expenses! We personally guarantee that you can use this edition for your class. If for some reason you're unhappy with any of our textbooks products, you are welcome to return the book back to us within 30 days of the purchase for a full refund.
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New Professional Chef Academic 5e
by The Culinary Institute of America (CIA)
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- Very Good
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- Used - Very Good
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- 9780470421352 / 0470421355
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Grandview Heights, Ohio, United States
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Very Good. Ships SAME or NEXT business day. We Ship to APO/FPO addr. Choose EXPEDITED shipping and receive in 2-5 business days within the United States. See our member profile for customer support contact info. We have an easy return policy.
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The Professional Chef
by The Culinary Institute of America (CIA)
- Used
- Good
- Hardcover
- Condition
- Used - Good
- Binding
- Hardcover
- ISBN 10 / ISBN 13
- 9780470421352 / 0470421355
- Quantity Available
- 1
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Missoula, Montana, United States
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$80.00$5.00 shipping to
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The Professional Chefis among the best-selling titles in Wiley's cooking program and represents the cornerstone book in our publishing partnership with the CIA. This is a multi-million-dollar project with high visibility, high impact, and broad opportunities. Once again, we will completely reorganize this book to reflect the way that people cook in the kitchen today, with the best of foods and flavors from around the world. The book reviews ingredients, equipment, and skills of the professional chef. 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. With a good understanding of techniques, the reader will then learn plating techniques for salads, sandwiches, hors d' oeuvres, appetizers, entrees, and desserts.
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The Professional Chef by The Culinary Institute of America
by The Culinary Institute of America (CIA)
- Used
- Good
- Hardcover
- Condition
- Used - Good
- Binding
- Hardcover
- ISBN 10 / ISBN 13
- 9780470421352 / 0470421355
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Boca Raton, Florida, United States
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Wiley, 2011-09-13. hardcover. Good. 8x2x11. This listing is for The Professional Chef by The Culinary Institute of America, 9th edition. This edition is very similar to the most current updated edition, ISBN 1119490952 Please be sure to buy the earlier and much cheaper edition for your class and SAVE MONEY on your textbook expenses! We personally guarantee that you can use this edition for your class. If for some reason you're unhappy with any of our textbooks products, you are welcome to return the book back to us within 30 days of the purchase for a full refund.
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The Professional Chef
by Culinary Institute of America
- Used
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- UsedVeryGood
- ISBN 10 / ISBN 13
- 9780470421352 / 0470421355
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Bensalem, Pennsylvania, United States
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$90.92FREE shipping to
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UsedVeryGood. signs of little wear on the cover.
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The Professional Chef
by Culinary Institute of America
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- New
- ISBN 10 / ISBN 13
- 9780470421352 / 0470421355
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Bensalem, Pennsylvania, United States
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UsedLikeNew. Remainder mark
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The Professional Chef
by The Culinary Institute of America (CIA)
- New
- Hardcover
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- New
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- Hardcover
- ISBN 10 / ISBN 13
- 9780470421352 / 0470421355
- Quantity Available
- 5
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Uxbridge, Greater London, United Kingdom
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$108.49$7.99 shipping to
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Hardback. New. New Book; Fast Shipping from UK; Not signed; Not First Edition; The Professional Chef has always provided a complete introduction to classical European cooking, and this all-new edition is completely revised and updated with coverage of topics that are growing in importance.
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The Professional Chef
by The Culinary Institute of America (Cia)
- New
- Condition
- New
- ISBN 10 / ISBN 13
- 9780470421352 / 0470421355
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- 22
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Victoria, British Columbia, Canada
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$106.82$14.99 shipping to
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Wiley. New. Special order direct from the distributor
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The Professional Chef
by Culinary Institute of America
- Used
- Hardcover
- Condition
- Used - VG- (Boards are edgeworn, smudged and scuffed; interior is clean; binding is solid.)
- Edition
- 9th Edition
- Binding
- Hardcover
- ISBN 10 / ISBN 13
- 9780470421352 / 0470421355
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Columbia, Pennsylvania, United States
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$115.00$8.99 shipping to
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Hoboken, New Jersey: John Wiley & Sons, 2011. 9th Edition. Hardcover. VG- (Boards are edgeworn, smudged and scuffed; interior is clean; binding is solid.). Glossy black photo-illustrated boards with white, blue and orange lettering; xix, 1212 pp.; richly illustrated. "Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic kitchen reference that many of America's top chefs have used to understand basic skills and standards for quality as well as develop a sense of how cooking works. 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. The new edition also offers a global perspective and includes essential information on nutrition, food and kitchen safety, equipment, and…
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