The new professional chef / The Culinary Institute of America ; with forewords by Paul Bocuse and Ferdinand Metz ; Linda Glick Conway, editor

by Culinary Institute of America

€25 · Offered by MW Books

First Edition. New York : Van Nostrand Reinhold. Fine cloth copy in an equally fine dust-wrapper. Not price-clipped. Particularly well-preserved overall; tight, bright, clean and especially sharp-cornered. Physical description : xxv, 869 pages : color illustrations ; 30 cm. Subjects : Quantity cooking. Restauration collective. Quantity cooking. Food service. Catering.....

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