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The Professional Chef - The Culinary Institute of America (CIA)
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"The bible for all chefs." Paul Bocuse Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic kitchen reference that many of America's top chefs have used to understand basic skills and standards for quality as well as develop a sense of how cooking works. Now, the ninth edition features an all-new, user-friendly design that guides readers through each cooking technique, starting with a basic formula, outlining the method at-a-glance, offering expert tips, ...

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