The New Professional Chef, Fifth Edition by The Culinary Institute of America
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- ISBN 10 0442219822
- ISBN 13 9780442219826
- Published Aug 01 1991
- Format Hardcover
- Page Count 896
- Language English
- Edition 5th Revised edition
- Countries United States
- Publisher John Wiley & Sons
- Imprint John Wiley & Sons Inc
Publishers Text
The new edition of this superb reference contains additional information on such management issues as cost control, waste control, inventory, and pricing strategies, and covers such new topics as environmental impact and professional behavior. New chapters feature vegetarian recipes, international cuisine, and sandwiches. 1,400 color photos.Other cookbooks by this author
- 10-Pk Cooking Secrets of CIA
- An American Bounty: Great Contemporary Cooking from the Culinary Institute of America
- An American Bounty
- The Art of Charcuterie
- Artisan Breads at Home
- At Your Service: A Hands-On Guide to the Professional Dining Room
- Baking & Pastry: Mastering the Art and Craft
- Baking an Impact: Small Changes for More Sustainable Baking
- Baking and Pastry: Student Workbook Mastering the Art and Craft
- Baking and Pastry: Mastering the Art and Craft
- Baking and Pastry
- Baking and Pastry
- Baking and Pastry: Mastering the Art and Craft
- Baking and Pastry: Mastering the Art and Craft with Art of the Chocolatier Pastry Chef's Companion and Tasting Success Set
- Baking and Pastry: Mastering the Art and Craft 2nd Edition with Art of the Chocolatier and Pastry Chef's Companion Set
- Baking and Pastry: Mastering the Art and Craft Study Guide
- Baking and Pastry: Mastering the Art and Craft 2nd Edition with Student Workbook Set
- Baking and Pastry 2nd Edition with Technique 3rd Edition Pe Remarkable Serv 2nd Edition Supervision 5th Edition F/CIA Exp Wine 3rd Edition Mgmt by Menu 4th Edition Fblc 9th Edition and Catering Set
- Baking and Pastry, 2nd Edition: Mastering the Art and Craft
- Baking and Pastry, 2nd Edition: Mastering the Art and Craft Study Guide
- Baking and Pastry, 3rd Edition: Mastering the Art and Craft
- Baking at Home with the Culinary Institute of America
- Baking Boot Camp: Five Days of Basic Training at The Culinary Institute of America
- Cake Art: Simplified Step-by-Step Instructions and Illustrated Techniques for the Home Baker to Create Showstopping Cakes and Cupcakes
- Catering: A Guide to Managing a Successful Business Operation
- Catering: A Guide to Managing a Successful Business Operation
- Chef's Book of Yields, Formulas and Sizes
- Chef's Book of Yields, Formulas and Sizes
- Chocolates & Confections: Formula, Theory, and Technique for the Artisan Confectioner
- Chocolates & Confections Instructor's Manual: Formula, Theory, and Technique for the Artisan Confectioner
- Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
- Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
- Chocolates and Confections at Home with The Culinary Institute of America
- CIA Baking New Students 2010 2nd Edition Set
- Cookies at Home with The Culinary Institute of America (CIA)
- Cooking at Home with the Culinary Institute of America
- Cooking at Home with The Culinary Institute of America
- Cooking Essentials for the New Professional Chef
- Cooking Essentials for the New Professional Chef
- Cooking Essentials for the New Professional Chef
- Cooking Essentials for the New Professional Chef
- Cooking Essentials for the New Professional Chef
- Cooking for Special Diets
- Cooking Secrets of The Culinary Institute of America
- Culinary Boot Camp: Five Days of Basic Training At The Culinary Institute Of America
- Culinary Calculations
- The Culinary Institute of America Book of Soups: More Than 100 Recipes for Perfect Soups
- Culinary Institute of America Book of Soups: More Than 100 Recipes for Perfect Soups
- The Culinary Institute of America Breakfast and Brunches: Over 175 New Recipes from the World's Premier Culinary College
- The Culinary Institute of America Cookbook: A Collection of Our Favorite Recipes for the Home Chef
- Culinary Math
- Culinary Math
- Culinary Math
- Entertaining: Recipes and Inspirations for Gathering with Family and Friends
- Entertaining: Recipes and Inspirations for Gathering with Family and Friends
- Entertaining: Recipes and Inspirations for Gathering with Family and Friends
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- Entertaining: Recipes and Inspirations for Gathering with Family and Friends
- The Everyday Gourmet: Making Healthy Food Taste Great
- Exploring Wine: Student Workbook
- Exploring Wine Inst Manual
- Fish and Seafood: Identification, Fabrication and Utilization: Kitchen Pro Series
- The Flavors of Asia
- From Our Kitchens
- From Our Kitchens: More Than 120 Recipes for Home Cooks
- From Our Kitchens
- From the Recipe Files of the C.I.A.: The Culinary Institute of America
- Frozen Desserts: A Comprehensive Guide for Food Service Operations
- Fun and Fancy Sushi: Expanded Edition: Nigiri-zushi, Onigiri and Maki-zushi for Every Day and Parties
- Garde Manger: The Art and Craft of the Cold Kitchen
- Garde Manger: The Art and Craft of the Cold Kitchen
- Garde Manger: The Art and Craft of the Cold Kitchen
- Garde Manger: The Art and Craft of the Cold Kitchen Set
- Garde Manger, 2nd Edition: The Art and Craft of the Cold Kitchen
- Garde Manger, 4th edition: The Art and Craft of the Cold Kitchen
- Garde Manger, Revised and Updated Third Edition: The Art and Craft of the Cold Kitchen
- Gourmet Meals in Minutes: Elegantly Simple Menus and Recipes from the Culinary Institute of America:
- Grilling: Exciting International Flavors from the The Culinary Institute of America
- Hawaiian (American Regional Cooking Library)
- Healthy Cooking at Home with the Culinary Institute of America
- Hors d'Oeuvre at Home with The Culinary Institute of America: Essential Techniques and Recipes for Creating Great Small Bites
- Hors d'Oeuvre at Home with The Culinary Institute of America
- In the Hands of a Chef: The Professional Chef's Guide to Essential Kitchen Tools
- Instructor's Guide for the Teaching of Professional Cooking
- Kitchen Pro Series: Guide to Meat Identification, Fabrication and Utilization
- Low and Slow: The Art and Technique of Braising, BBQ, and Slow Roasting
- Math for the Professional Kitchen (Culinary Institute of America)
- Mediterranean Cooking: At Home with the Culinary Institute of America
- Modern Batch Cookery
- Modern Buffet Presentation
- The Modern Café
- Moist Heat Methods Volume 3: Steaming ? Submersion Cooking ? Braising ? Stewing
- More Cooking Secrets of the CIA: Over 100 New Recipes from America's Most Famous Cooking School
- The New Book of Soups: Over 160 New and Improved Recipes for Soups and Stews of Every Variety, with Illustrated, Step-By-Step Techniques from Culinary Institute of America
- New Prof Chef 5th Ed Sauces Gourmet Set
- The New Professional Chef
- The New Professional Chef: Instructor's Manual
- The New Professional Chef
- New Professional Chef and Cooking Essentials Workbook
- The New Professional Chef, Fifth Academic Edition
- The New Professional Chef, Sixth Edition
- One Dish Meals: Flavorful Single-Dish Meals from the World's Premier Culinary College
- Pasta: Classic and Contemporary Pasta, Risotto, Crespelle, and Polenta Recipes
- Pasta: Classic and Contemporary Pasta, Risotto, Crespelle, and Polenta Recipes
- Pasta: Classic and Contemporary Pasta, Risotto, Crespelle, and Polenta Recipes
- Pasta: Classic and Contemporary Pasta, Risotto, Crespelle, and Polenta Recipes
- Pies and Tarts: The Definitive Guide to Classic and Contemporary Favorites from the World's Premier Culinary College
- Preserving: Putting Up the Season's Bounty
- Prof Chef 6/Exploring Wine Set
- Professional Baking
- Professional Bread Baking
- Professional Bread Baking
- Professional Bread Baking
- The Professional Chef: Techniques of Healthy Cooking, 2nd edition
- The Professional Chef
- The Professional Chef: Study Guide
- The Professional Chef
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- The Professional Chef
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- Professional Chef Set
- The Professional Chef with Visual Food Lovers Guide Set
- The Professional Chef, 10th Edition
- The Professional Chef, 7th Edition
- The Professional Chef, 7th Edition
- The Professional Chef, 7th Edition
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- The Professional Chef, 7th Edition
- The Professional Chef, 7th Edition
- The Professional Chef, 7th Edition
- The Professional Chef, 7th Edition
- The Professional Chef, 7th Edition
- The Professional Chef, 7th Edition
- The Professional Chef, 7th Edition
- The Professional Chef, 8th Edition
- The Professional Chef, 8th Edition
- The Professional Chef, 9th Edition
- The Professional Chef, Seventh edition
- The Professional Chef, Study Guide, 8th Edition
- The Professional Chef's Knife
- Professional Chef's Knife Kit
- The Professional Chef's Techniques of Healthy Cooking
- The Professional Chef's Techniques of Healthy Cooking, 2nd Edition
- Professional Cooking
- Recipe Cards for Introduction to Culinary Arts
- Remarkable Banquet Service
- Remarkable Service
- Remarkable Service: A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners (Culinary Institute of America)
- Remarkable Service: A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners
- Remarkable Service: A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners
- Remarkable Service: A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners
- Remarkable Service, Third Edition: A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners
- Set for Conestoga College: Professional Cooking for Canadian Chefs, 5th Ed., Text & Study Guide; Baker's Manual, 5th Ed.; And Culinary Math, 2nd Ed.
- Spain and the World Table
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- Spartanburg Professional Chef
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- A Tavola!: Recipes and Reflections on Traditional Italian Home Cooking
- Techniques of Healthy Cooking
- Techniques of Healthy Cooking
- Techniques of Healthy Cooking
- Techniques of Healthy Cooking
- Techniques of Healthy Cooking, Third Edition
- Vegetables: Recipes and Techniques from the World
- Wine Wise
- Worlds of Flavor
- The Young Chef: Recipes and Techniques for Kids Who Love to Cook
