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The New Professional Chef

by ,

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.

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The New Professional Chef
1996, Van Nostrand Reinhold Company, New York, NY

ISBN-13: 9780442019617

6th edition

Hardcover

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The New Professional Chef
1991, Van Nostrand Reinhold Company, New York, NY

ISBN-13: 9780442219826

5th Revised edition

Hardcover

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