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Title: The Professional Chef, Seventh Edition by Culinary Institute of America ISBN: 0471382574 Publisher: John Wiley & Sons Pub. Date: 05 September, 2001 Format: Hardcover Volumes: 1 List Price(USD): $65.00 |
Average Customer Rating: 4.81
Rating: 5
Summary: Ah, the Bible for every avid gourmand or cook!
Comment: This is it! The one book that EVERY cook or gourmand must have! This text book, written by the world's premier culinary school, of which I am a student, is issued to every incoming student at the CIA. Time and time again I have turned to this book, and not just for my classes. As a chef, I often turn to this book to refresh my memory about an obscure technique, or even to remind myself about a fundamentally basic cooking method.
This is BY FAR the best edition of Professional Chef that the CIA has put out to date! Writen by the staff and educators of the Culinary Institute of American, including Certified Master Chefs, this book is complete with BEAUTIFUL full page photographs, insightful advice and tips, product identification charts and photographs, detailed explanations about the "mysteries" of cooking or sauce making, complete and easy to understand recipes, fully detailed conversion charts, and more! What else could a chef want in a cookbook?!
Once again, this book a must for anyone who loves food, loves to cook food, or loves to eat food!
Rating: 5
Summary: The Book for Professional Chefs, Written by Master Chefs!
Comment: As a student of the Culinary Institute of America, there is only one true cooking book for me, The Professional Chef! To me and other culinary students this book is "Priceless!" The fact is that most students have to hide it from being stolen! This book, beside being the most wanted book in the cooking industry also holds an enormous amount of information in cooking methods, cooking information, and a huge source of cooking recipes that date all the way back to the 1940's. I highly suggest that if you are interested in the Professional Kitchen to BUY this book. I also recommend this book for people who are just looking to cook at home you just may want to reduce some of the recipes.
Rating: 5
Summary: CULIARY ARTS
Comment: I need A culinary Arts book So i can teach others how to cook.
because i know how to cook but not everything. i go to Manning
to Central Carolina Technial College. And i take the cooking class it is so fun.and also my teach name is j.shaw. you can get
in touch with me at East Clarendon High Schhol in Trubeville SC
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Title: Larousse Gastronomique by Prosper Montagne, Larousse Gastronomique ISBN: 0609609718 Publisher: Clarkson Potter Pub. Date: 02 October, 2001 List Price(USD): $75.00 |
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Title: The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition by Bo Friberg ISBN: 0471359254 Publisher: John Wiley & Sons Pub. Date: 22 February, 2002 List Price(USD): $65.00 |
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Title: The Professional Chef ® (Study Guide, 7th Edition) by Culinary Institute of America® ISBN: 0471209163 Publisher: John Wiley & Sons Pub. Date: March, 2002 List Price(USD): $29.15 |
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Title: The Professional Chef's Knife Kit by Culinary Institute of America ISBN: 0471349976 Publisher: John Wiley & Sons Pub. Date: October, 1999 List Price(USD): $34.95 |
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Title: The Making of a Chef: Mastering Heat at the Culinary I by Michael Ruhlman ISBN: 0805061738 Publisher: Owl Books Pub. Date: October, 1999 List Price(USD): $16.00 |
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