The New Professional Chef
Features
Author: Culinary Institute of America
Publisher: Van Nostrand Reinhold company
Place of printing: New York
Year of publication: 1996
The new edition of this superb reference contains additional information on such management issues as cost control, waste control, inventory, and pricing strategies, and covers such new topics as environmental impact and professional behavior. New chapters feature vegetarian recipes, international cuisine, and sandwiches. 1,400 color photos.
Product Condition:
Copy in good condition. Hardcover with yellowing, dust spots and signs of wear to edges and corners. Yellowing of pages, with a large tear on page 1131. Text in English. Book in good condition.
ISBN Code: 0442019610
EAN: 9780442019617
Pages: XXIV,1190
Format: Hardback
Dimensions (cm):
Height: 19
Width: 23
Description
Color and b/w images ft and nt Text in English.
Product availability
Immediate availability
Ready for delivery within 2 working days from ordering the product.