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The Professional Chef Hardcover – August 28, 2006

4.7 out of 5 stars 183 ratings

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$95.00 $6.72

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Frequently bought together

  • The Professional Chef
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  • The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs
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  • On Food and Cooking: The Science and Lore of the Kitchen
Total price: $148.20
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Editorial Reviews

From Booklist

This eighth edition of the standard textbook for professional chefs in the U.S. expands previous editions' coverage of both the science and the art of cooking. The nation's most prestigious training school for food careerists concentrates the essence of its course work within a comprehensive volume that competent students must master. Every aspect of the restaurant business is addressed, from nutrition and portion sizing to fiscal and human resource management. Sections on equipment, from major appliances to handheld tools, show the bond between chef and technology. Chapters on world cooking identify the most typical cooking processes and give examples of commonly appearing ingredients in each style. Recipes record classic preparations that form the foundation for myriad elaborations and personalization to move cooking from mere technique to high art. Although beyond the need of most home cooks, this massive tome is a necessary reference-collection purchase for any library whose community includes food-service-training programs. Mark Knoblauch
Copyright © American Library Association. All rights reserved

Product details

  • Item Weight : 7.92 pounds
  • Hardcover : 1232 pages
  • ISBN-10 : 0764557343
  • ISBN-13 : 978-0764557347
  • Product Dimensions : 8.9 x 2.3 x 11.2 inches
  • Publisher : Wiley; 8th Edition (August 28, 2006)
  • Language: : English
  • Customer Reviews:
    4.7 out of 5 stars 183 ratings
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