Cooking the Professional Way - Revised Edition

$10.00

by Kenneth C. Wolfe, Van Nosrtand Reinhold, 1982, first printing, revised edition. Hardback with DJ. Signed by author. The late chef Wolfe was a powerhouse as a restaurant and institution culinary teacher, and was an early winner of the coveted Antoine Careme medal given for extraordinary efforts in that field. Chapters on modern cooking technology, handling, prep, methods of cooking, roasting, broiling to the order, sautéing, braising, vegetable and egg cooking, etc. VG+/VG.

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