Description: "The Professional Chef" 7th edition, hardcover cookbook from The Culinary Institute of America, clean and in very good condition. > 1034 pages divided into 7 parts, plus appendices, glossary and index > Measures 11 1/8" by 8 7/8" by 2" > Weighs 6 lbs. 15 oz. > Published by John Wiley & Sons, copyright 2002. Condition notes: > No damaged or missing pages > Only writing is former owner's name at top right corner of intro and title pages > Covers have edge/corner wear, and scuffs/scratches (mainly on back) > Spine is secure. This is a "serious reference for serious cooks" and "an unequaled reference and source of inspiration" (review quotes on back cover). Price includes shipping in the U.S.; extra cost for International delivery based on the country. Please send a message if you have a question, and please see our other listings including more cookbooks.
Price: 25 USD
Location: Greenville, South Carolina
End Time: 2024-11-30T16:09:09.000Z
Shipping Cost: 0 USD
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Item Specifics
Restocking Fee: No
Return shipping will be paid by: Buyer
All returns accepted: Returns Accepted
Item must be returned within: 30 Days
Refund will be given as: Money Back
Book Title: The Professional Chef
Signed: No
Ex Libris: No
UPC: 9780471382577
Narrative Type: Nonfiction
Item Length: 11 1/8 in.
Publisher: John Wiley & Sons
Intended Audience: Adults
Inscribed: No
Edition: 7, 7th
Publication Year: 2002
Type: Cookbook
Format: Hardcover
Language: English
Illustrator: Yes
Item Height: 2 in.
Author: Culinary Institute of America (Cia) Staff
Features: Revised
Genre: Cooking
Topic: Methods / Quantity, Methods / Professional
Country/Region of Manufacture: United States
Item Width: 8 7/8 in.
Item Weight: 6 lbs. 15 oz.
Number of Pages: 1034 Pages
