“Every crease is a story.”
by Culinary Institute of America, Elizabeth Riely, Steven Kolpan and Linda Blocker
Open Library readers: 4.50 / 5 from 6 ratings. Separate from ratings here.
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Bibliographic source: Open LibraryThe Professional Chef is by Culinary Institute of America., Elizabeth Riely, Steven Kolpan, Linda Blocker. The catalogue records its first publication in 1962. A later edition may have a different publication date on its copyright page.
The catalogue records 1,232 pages for a representative edition. Pagination varies with the publisher, format, type size and translation, so check the edition you intend to read.
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Look for a copyProfessional Chef
Wiley & Sons, Limited, John, 2024
ISBN 9781119490951
The professional chef
John Wiley & Sons, 2011 / 1212 pp.
ISBN 9780470421352
The professional chef
John Wiley & Sons, 2006 / 1232 pp.
ISBN 0764557343
The Professional Chef, 8th Edition
Wiley, 2006 / Hardcover, 1232 pp.
ISBN 9780764557347
The Professional Chef
Wiley, 2001 / 1056 pp.
ISBN 9780471382577
The professional chef
CBI Publishing, 1974
ISBN 0843605715
The professional chef
Institutions Magazine, 1969 / 354 pp.
Professional Chef
Wiley & Sons, Incorporated, John, 2024
ISBN 9781119498803
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