000			01828nam a2200265 i 4500
005			20250730120020.0
008			250730b |||||||| |||| 00| 0 eng d
020			_a 9781119490951 _qhardcover
040			_aKKSIK _beng _cKKSIK _erda
082			_223 _a641.57 _bCUL
110			_aTHE CULINARY INSTITUTE OF AMERICA
245	0	4	_aThe professional chef _cthe Culinary Institute of America.
250			_aTenth edition.
264			_aHoboken, NJ : _bWiley, _c[2024]
300			_aX, 885 pages : _bcolour illustrations ; _c28cm
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
500			_a Includes bibliographical references and indexes.
520			_a""How to cook everything from the best culinary school in America. This is The Mothership for recipes and basic culinary techniques. Anyone and everyone serious about food and cooking should have one in their kitchen." --Anthony Bourdain The cornerstone of our publishing partnership with The Culinary Institute of America, The Professional Chef has been one of the top professional cooking books since 1962, through nine editions and more than sixty years. A constant in-the-kitchen resource for culinary students and culinary professionals, The Professional Chef teaches proper culinary technique and includes nearly 900 recipes for instruction and inspiration. The focus has been on three target markets: Professional chefs learning in corporate training programs or professional chefs pursuing professional development courses Culinary arts students: 78% are enrolled in 2-year / community college programs, 22% in 4-year universities, including the CIA itself Hospitality management students taking cooking courses"--
650		0	_acooking
650		0	_aQuantity cooking
655		7	_acookbook
942			_2ddc _cBK
999			_c685 _d685