ISBN: 9781119490951 - the professional chef (13 Ergebnisse)

Hardcover. Zustand: Very Good. 10. 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.

Zustand: New. This is a Brand-new US Edition. This Item may be shipped from US or any other country as we have multiple locations worldwide.

HRD. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

Zustand: As New. Unread book in perfect condition.

Zustand: New.

Zustand: NEW.

Zustand: New. In English.

Zustand: New. The bible for all chefs. --Paul Bocuse The tenth edition of The Professional Chef is the handbook for aspiring chefs. These essential techniques, with a reverence to tradition and an eye to the future, are the key to mastering the art of cooking. --Thomas .

Zustand: New. 2024. 10th Edition. hardcover. . . . . . Books ship from the US and Ireland.

Hardcover. Zustand: Brand New. 10 edition. 1072 pages. 11.00x8.50x2.00 inches. In Stock.

Buch. Zustand: Neu. Neuware - The Professional Chef is the quintessential kitchen companion from The Culinary Institute of America, used by hundreds of America's top chefs. This updated 10th Edition presents the skills and quality standards needed to master the fundamentals of cooking. A refreshed, modern design features simplified definitions and techniques streamlined into step-by-step instructions to support aspiring chefs and culinary students of any level. Revisions in the 10th edition include using modern plant-forward ingredients, in line with the CIA and Harvard's Menus of Change initiative, highlighting that vegetables can also be the star at the center of the plate. The authors merged meat and vegetable cookery chapters, and updated some recipes to feature plant-based ingredients, all revised in the CIA's own test kitchen. Chapters are reorganized to follow the CIA Culinary Fundamentals course more closely, with new troubleshooting sections based on frequent classroom questions, to help students and chefs solve problems before they occur, with updated text and photo examples. Updates for instructors and students include: 'Method at a Glance' and 'Method in Details' features provide overviews and in-depth step-by-step guidance 'Beyond the Basics' sections offer ideas for expanding and improving upon techniques and recipes, with 'Tips of the Trade' advice from real world kitchens 'Preserving the Flavor' provides finishing instructions for each recipe and suggestions for reusing recipe byproduct Techniques now include two sections of recipes: base examples, and 'More to Try' variations for further exploration, plus 'Quality Criteria' that describe the expected results from each technique Includes even more recipes, illustrated with over 100 new full-color photos of ingredients, techniques, and plated dishes. Over 300 photos in total With focus on the simplicity and freshness of food and perfect kitchen technique, The Professional Chef, Tenth Edition is an essential introduction for students, and reference for every professional and home cook. …

Buch. Zustand: Neu. The Professional Chef | The Culinary Institute of America | Buch | 960 S. | Englisch | 2025 | Wiley John + Sons | EAN 9781119490951 | Verantwortliche Person für die EU: Petersen Buchimport GmbH, Vertrieb, Weidestr. 122a, 22083 Hamburg, gpsr[at]petersen-buchimport[dot]com | Anbieter: preigu.…

Hardcover. Zustand: Brand New. 10 edition. 1072 pages. 11.00x8.50x2.00 inches. In Stock.