000 02308nam a22003978i 4500
001 23561048
003 OSt
005 20240925114744.0
008 240213t20242024nju b 001 0 eng
010 _a 2024006965
020 _a9781119490951
_q(cloth)
020 _z9781119498933
_q(adobe pdf)
020 _z9781119498803
_q(epub)
040 _aDLC
_beng
_erda
_cDLC
_dDLC
042 _apcc
050 0 0 _aTX820
_b.P738 2024
082 0 0 _a641.5/7
_223/eng/20240304
245 0 4 _aThe professional chef /
_cthe Culinary Institute of America.
250 _aTenth edition.
263 _a2405
264 1 _aHoboken, NJ :
_bWiley,
_c[2024]
264 4 _c©2024
300 _apages cm
336 _atext
_btxt
_2rdacontent
337 _aunmediated
_bn
_2rdamedia
338 _avolume
_bnc
_2rdacarrier
500 _aIncludes bibliographical references and indexes.
520 _a""How to cook everything from the best culinary school in America. This is The Mothership for recipes and basic culinary techniques. Anyone and everyone serious about food and cooking should have one in their kitchen." --Anthony Bourdain The cornerstone of our publishing partnership with The Culinary Institute of America, The Professional Chef has been one of the top professional cooking books since 1962, through nine editions and more than sixty years. A constant in-the-kitchen resource for culinary students and culinary professionals, The Professional Chef teaches proper culinary technique and includes nearly 900 recipes for instruction and inspiration. The focus has been on three target markets: Professional chefs learning in corporate training programs or professional chefs pursuing professional development courses Culinary arts students: 78% are enrolled in 2-year / community college programs, 22% in 4-year universities, including the CIA itself Hospitality management students taking cooking courses"--
_cProvided by publisher.
650 0 _aQuantity cooking.
655 7 _aCookbooks.
_2lcgft
710 2 _aCulinary Institute of America.
776 0 8 _iOnline version:
_tProfessional chef
_bTenth edition.
_dHoboken, NJ : Wiley, 2024
_z9781119498933
_w(DLC) 2024006966
906 _a7
_bcbc
_corignew
_d1
_eecip
_f20
_gy-gencatlg
942 _2lcc
_cBOOKS
_n0
999 _c345
_d345