The New Professional Chef Fifth Edition


by the Culinary Institute of America (CIA), Linda Glick, editor, revised fifth edition, 1991. Oversized, heavy hardback with DJ, 869 pages. Forward by Paul Bocuse and Ferdinand Metz. Color prep photos and color drawings throughout; color photo on cover of soup in a copper kettle. Standard instructional text at the CIA. Previous owner's name in ink on closed page ends, a la textbook. Otherwise, VG+/VG+.

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