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The New Professional Chef - Culinary Institute of America, and Donovan, Mary D (Editor), and Ryan, Tim (Preface by)

Thoroughly revised encyclopedic classic used by professionals for decades. The definitive reference is easier to use and is packed with the most up to date information with 1000 reference recipes conveniently located in one section.

The New Professional Chef 1995, John Wiley & Sons, New York, NY

ISBN-13: 9780471286790

Hardcover

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The New Professional Chef 1995, Van Nostrand Reinhold Company, New York, NY

ISBN-13: 9780442019617

Hardcover

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The New Professional Chef 1991, Van Nostrand Reinhold Company, New York, NY

ISBN-13: 9780442219826

Hardcover

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