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| #3756 in Books | John Wiley Sons | 2011-09-13 | Format: Unabridged | Original language:English | PDF # 1 | 10.90 x2.40 x8.80l,7.27 | File type: PDF | 1232 pages | John Wiley Sons||87 of 87 people found the following review helpful.| Gorgeous book filled with useful information and amazing photos!|By SeaGoddess3240|I am a self-taught home chef. Despite learning much on my own over the years, I wanted slightly more information on technique and skill than can often be seen in cooking videos and TV shows. In comes "The Professional Chef" by the Culinary Institute of America, or CIA.
Since this boo|From the Back Cover|"The bible for all chefs." —Paul Bocuse |"Well-researched and documented, The Culinary Institute of America's latest offering includes the essential tools to become a successful modern chef. The Professional Chef continues
"The bible for all chefs." —Paul Bocuse
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 techniqu...
You easily download any file type for your device.The Professional Chef | The Culinary Institute of America (CIA). A good, fresh read, highly recommended.
