Articles liés à The Professional Chef
Synopsis
"A serious reference for serious cooks." --Thomas Keller, Chef and owner, The French Laundry 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 essential information on nutrition, food and kitchen safety, and tools and ingredients, as well as more than 640 classic and contemporary recipes plus variations. 131 basic recipe formulas illustrate fundamental techniques and guide cooks clearly through every step, from mise en place to finished dishes. * This edition features nearly 650 all-new four-color photographs of fresh food products, step-by-step techniques, and plated dishes taken by award-winning photographer Ben Fink * Explores culinary traditions of the Americas, Asia, and Europe, and includes four-color photographs of commonly used ingredients and maps of all regions Written "with extreme vigor and precision" (Eric Ripert), The Professional Chef is an unrivaled reference and source of inspiration for the serious cook.
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The Professional Chef
Edité par
Wiley, 2006
ISBN 10 : 0764557343
ISBN 13 : 9780764557347
Ancien ou d'occasion
Couverture rigide
Vendeur : HPB-Red, Dallas, TX, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
Hardcover. Etat : Acceptable. Connecting readers with great books since 1972. Used textbooks may not include companion materials such as access codes, etc. May have condition issues including wear and notes/highlighting. We ship orders daily and Customer Service is our top priority! N° de réf. du vendeur S_488378263
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EUR 8,84
Expédition à EUR 3,39
Expédition nationale : Etats-Unis
Expédition nationale : Etats-Unis
Quantité disponible : 1 disponible(s)
Image d'archives
The Professional Chef
Edité par
Wiley, 2006
ISBN 10 : 0764557343
ISBN 13 : 9780764557347
Ancien ou d'occasion
Couverture rigide
Vendeur : World of Books (was SecondSale), Montgomery, IL, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
Hardback. Etat : Good. "A serious reference for serious cooks." --Thomas Keller, Chef and owner, The French Laundry 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 essential information on nutrition, food and kitchen safety, and tools and ingredients, as well as more than 640 classic and contemporary recipes plus variations. 131 basic recipe formulas illustrate fundamental techniques and guide cooks clearly through every step, from mise en place to finished dishes. * This edition features nearly 650 all-new four-color photographs of fresh food products, step-by-step techniques, and plated dishes taken by award-winning photographer Ben Fink * Explores culinary traditions of the Americas, Asia, and Europe, and includes four-color photographs of commonly used ingredients and maps of all regions Written "with extreme vigor and precision" (Eric Ripert), The Professional Chef is an unrivaled reference and source of inspiration for the serious cook. N° de réf. du vendeur 00110349767
Acheter D'occasion
EUR 15,19
Livraison gratuite
Expédition nationale : Etats-Unis
Expédition nationale : Etats-Unis
Quantité disponible : 3 disponible(s)
Image d'archives
The Professional Chef
Edité par
Wiley, 2006
ISBN 10 : 0764557343
ISBN 13 : 9780764557347
Ancien ou d'occasion
Couverture rigide
Vendeur : World of Books (was SecondSale), Montgomery, IL, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
Hardback. Etat : Fair. "A serious reference for serious cooks." --Thomas Keller, Chef and owner, The French Laundry 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 essential information on nutrition, food and kitchen safety, and tools and ingredients, as well as more than 640 classic and contemporary recipes plus variations. 131 basic recipe formulas illustrate fundamental techniques and guide cooks clearly through every step, from mise en place to finished dishes. * This edition features nearly 650 all-new four-color photographs of fresh food products, step-by-step techniques, and plated dishes taken by award-winning photographer Ben Fink * Explores culinary traditions of the Americas, Asia, and Europe, and includes four-color photographs of commonly used ingredients and maps of all regions Written "with extreme vigor and precision" (Eric Ripert), The Professional Chef is an unrivaled reference and source of inspiration for the serious cook. N° de réf. du vendeur 00103085652
Acheter D'occasion
EUR 15,19
Livraison gratuite
Expédition nationale : Etats-Unis
Expédition nationale : Etats-Unis
Quantité disponible : 3 disponible(s)
Image d'archives
The Professional Chef
Edité par
Wiley, 2006
ISBN 10 : 0764557343
ISBN 13 : 9780764557347
Ancien ou d'occasion
Couverture rigide
Vendeur : GCCebooks, Salinas, CA, Etats-Unis
Évaluation du vendeur 4 sur 5 étoiles
Hardcover. Etat : Acceptable. 8. The cover and pages show excessive wear and/or damage. Book edges have stains. Books spine shows some sort of damage. The cover shows some damage. The cover corners show visible damage. test batch of 200 priced books 1000 fresh priced books for UI-driven relist launch Neatoscan SKUs. N° de réf. du vendeur 3UAP3I002NVC
Acheter D'occasion
EUR 12,43
Expédition à EUR 3,61
Expédition nationale : Etats-Unis
Expédition nationale : Etats-Unis
Quantité disponible : 1 disponible(s)
Image d'archives
The Professional Chef
Edité par
Wiley, 2006
ISBN 10 : 0764557343
ISBN 13 : 9780764557347
Ancien ou d'occasion
Couverture rigide
Vendeur : World of Books Inc, Montgomery, IL, Etats-Unis
Évaluation du vendeur 4 sur 5 étoiles
Hardback. Etat : Fair. "A serious reference for serious cooks." --Thomas Keller, Chef and owner, The French Laundry 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 essential information on nutrition, food and kitchen safety, and tools and ingredients, as well as more than 640 classic and contemporary recipes plus variations. 131 basic recipe formulas illustrate fundamental techniques and guide cooks clearly through every step, from mise en place to finished dishes. * This edition features nearly 650 all-new four-color photographs of fresh food products, step-by-step techniques, and plated dishes taken by award-winning photographer Ben Fink * Explores culinary traditions of the Americas, Asia, and Europe, and includes four-color photographs of commonly used ingredients and maps of all regions Written "with extreme vigor and precision" (Eric Ripert), The Professional Chef is an unrivaled reference and source of inspiration for the serious cook. N° de réf. du vendeur CIN0764557343A
Acheter D'occasion
EUR 17,05
Livraison gratuite
Expédition nationale : Etats-Unis
Expédition nationale : Etats-Unis
Quantité disponible : 3 disponible(s)
Image d'archives
The Professional Chef
Edité par
Wiley, 2006
ISBN 10 : 0764557343
ISBN 13 : 9780764557347
Ancien ou d'occasion
Couverture rigide
Vendeur : World of Books Inc, Montgomery, IL, Etats-Unis
Évaluation du vendeur 4 sur 5 étoiles
Hardback. Etat : Good. "A serious reference for serious cooks." --Thomas Keller, Chef and owner, The French Laundry 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 essential information on nutrition, food and kitchen safety, and tools and ingredients, as well as more than 640 classic and contemporary recipes plus variations. 131 basic recipe formulas illustrate fundamental techniques and guide cooks clearly through every step, from mise en place to finished dishes. * This edition features nearly 650 all-new four-color photographs of fresh food products, step-by-step techniques, and plated dishes taken by award-winning photographer Ben Fink * Explores culinary traditions of the Americas, Asia, and Europe, and includes four-color photographs of commonly used ingredients and maps of all regions Written "with extreme vigor and precision" (Eric Ripert), The Professional Chef is an unrivaled reference and source of inspiration for the serious cook. N° de réf. du vendeur CIN0764557343G
Acheter D'occasion
EUR 17,05
Livraison gratuite
Expédition nationale : Etats-Unis
Expédition nationale : Etats-Unis
Quantité disponible : 3 disponible(s)
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The Professional Chef
Edité par
Wiley (edition 8), 2006
ISBN 10 : 0764557343
ISBN 13 : 9780764557347
Ancien ou d'occasion
Couverture rigide
Vendeur : BooksRun, Philadelphia, PA, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
Hardcover. Etat : Very Good. 8. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting. N° de réf. du vendeur 0764557343-11-1
Acheter D'occasion
EUR 22,98
Livraison gratuite
Expédition nationale : Etats-Unis
Expédition nationale : Etats-Unis
Quantité disponible : 1 disponible(s)
Image d'archives
The Professional Chef
Edité par
Wiley, 2006
ISBN 10 : 0764557343
ISBN 13 : 9780764557347
Ancien ou d'occasion
Couverture rigide
Vendeur : MI Re-Tale, Dacula, GA, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
hardcover. Etat : Very Good. Very nice book with light wear. NO expedited due to size and weight of book. N° de réf. du vendeur 261112012
Acheter D'occasion
EUR 25,16
Expédition à EUR 4,79
Expédition nationale : Etats-Unis
Expédition nationale : Etats-Unis
Quantité disponible : 1 disponible(s)
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The Professional Chef
Edité par
Wiley, Hoboken, NJ, 2006
ISBN 10 : 0764557343
ISBN 13 : 9780764557347
Ancien ou d'occasion
Couverture rigide
Vendeur : The Book Shed, Benson, VT, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
Hardcover. Etat : Very Good. Eighth American edition. No additional standard domestic shipping on this heavy book. Shelf wear to tips, corners and edges, bumped. Previous owner's name stamp to the first blank page else clean and unmarked. 1st printing of the Eighth edition, full number line. Indexed. "A serious reference for serious cooks." ?Thomas Keller, Chef and owner, The French Laundry. "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.Written "with extreme vigor and precision" (Eric Ripert), The Professional Chef is an unrivaled reference and source of inspiration for the serious cook." Browse my books: www.abebooks.com/The-Book-Shed-Benson-VT-U.S.A/602765/sf Every effort is made to ship all books and other items within 24 hours. Tracking number and estimated delivery date always provided. Clean recycled packing material will be used when possible. The Book Shed, an ABE Heritage Seller, has a been a member of the Vermont Antiquarian Bookseller's Association since 1997 An on-line bookseller with a bookshop sensibility. N° de réf. du vendeur 2006436
Acheter D'occasion
EUR 32,62
Expédition à EUR 4,52
Expédition nationale : Etats-Unis
Expédition nationale : Etats-Unis
Quantité disponible : 1 disponible(s)
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The Professional Chef (8th Edition)
Edité par
Wiley, 2006., 2006
ISBN 10 : 0764557343
ISBN 13 : 9780764557347
Ancien ou d'occasion
Couverture rigide
Vendeur : The Book Den, Santa Barbara, CA, Etats-Unis
Évaluation du vendeur 4 sur 5 étoiles
Very good, no jacket. Corners worn. N° de réf. du vendeur U9780764557347
Acheter D'occasion
EUR 32,62
Expédition à EUR 5,43
Expédition nationale : Etats-Unis
Expédition nationale : Etats-Unis
Quantité disponible : 1 disponible(s)