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The Professional Chef - The Culinary Institute of America (CIA)
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The Professional Chef is among the best-selling titles in Wiley's cooking program and represents the cornerstone book in our publishing partnership with the CIA. We have completely reorganized this book to reflect the way that people cook in the kitchen today, with the best of foods and flavors from around the world. The book reviews ingredients, equipment, and skills of the professional chef. It then explores the techniques for the full range of food items: vegetables, potatoes, grains, legumes, pasta, meats, fish and ...

The Professional Chef 2011, John Wiley & Sons Inc, New York

ISBN-13: 9780470421352

9th edition


The Professional Chef 2006, John Wiley & Sons

ISBN-13: 9780764557347

8th edition


The Professional Chef 2001, John Wiley & Sons, New York, NY

ISBN-13: 9780471382577

7th edition