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The New Professional Chef

4.38  ·  Rating Details ·  99 Ratings  ·  4 Reviews
Thoroughly revised encyclopedic classic used by professionals for decades. The definitive reference is easier to use and is packed with the most up to date information with 1000 reference recipes conveniently located in one section.
Hardcover, 1216 pages
Published November 21st 1995 by John Wiley & Sons (first published May 1st 1991)
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Oh, okay, I found the edition I am reading... it's this one. :o)
Scott Shadel
May 02, 2014 Scott Shadel rated it it was amazing  ·  review of another edition
This is THE cookbook.

Dubed the Tome by the ex. And I have to agree with her. It is a large and heavy book indeed. For those of you who are thinking it is all recipes you might be disapointed. The book is not for that (though there are some in the back)

What this book is for is for the Culinary profesional. Even if you never went to a culinary college this book is full of many things that anyone can use who wants to 'up thier game'

From Food Safty to Nutrition information.
From the difference in
Jan 15, 2008 Alissa is currently reading it  ·  review of another edition
always thumbing through this one for an idea or some back up to my knowledge.
Nov 18, 2007 Theo! rated it it was amazing
My old textbook. I lost it in the great chili incident of '98.
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