Mark: $1.09
| Situation: | Love New :
A book that appears to be like contemporary but has been study. Conceal has no considered place on, and the mud jacket (if appropriate) is incorporated for no longer easy covers. No lacking or broken pages, no creases or tears, and no underlining/highlighting of text or writing within the margins. Is very minimal figuring out marks on the within quilt. Very minimal place on and slump. Locate the seller’s itemizing for stout details and description of any imperfections. Locate all situation definitions– opens in a contemporary window or tab |
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| Seller Notes: | “Here’s A Digital Guide, you might want to well per chance study it to your cell, laptop, tablet…the e-Guide could per chance be delivered by message and email.” |
| Structure: | Hardcover | Subscription: | Yes |
| Newsletter Yr: | 2011 | Modified Merchandise: | No |
| Language: | English | Country/Plan of Manufacture: | United States |
| Yr Printed: | 2011 | Particular Attributes: | 1st Version |
| Genre: | Cookbooks | Topic: | Cooking, Food & Wine |
| ISBN: |
9780470421352 |
| Product Data | |
| “The bible for all chefs.” Paul Bocuse Named one of many five current culinary books of this decade by Food Arts magazine, The Expert Chef is theclassic kitchen reference that a complete lot of Americas high chefs haveused to care for classic talents and requirements for tremendous as wellas invent a sense of how cooking works. Now, the ninth editionfeatures an all-contemporary, consumer-honorable form that guides readersthrough each and each cooking approach, starting with a classic formula,outlining the potential at-a-safe out about, offering expert guidelines, coveringeach potential with vivid step-by-step photography, and finishingwith recipes that employ the fundamental ways. The contemporary version additionally presents a world point of view and includesessential recordsdata on nutrition, meals and kitchen safety,tools, and product identification. Smartly-liked recipe formulasillustrate fundamental ways and book chefs clearly throughevery step, from mise en residing to done dishes. Positive aspects a completely contemporary chapter on plated desserts and newcoverage of topics that range from sous vide cooking to barbecuingto seasonality Highlights rapid reference pages for every and each well-known cookingtechnique or preparation, guiding you with at-a-safe out about informationanswering classic questions and giving contemporary insights with experttips Aspects shut to 900 recipes and extra than 800 gorgeousfull-coloration pictures Conserving the stout range of up-to-the-minute ways and classic andcontemporary recipes, The Expert Chef, Ninth Version is the well-known reference for every and each severe cook dinner. | |
| Product Identifiers | |
| Creator | Wiley & Sons, Integrated, John |
| ISBN-10 | 0470421355 |
| ISBN-13 | 9780470421352 |
| eBay Product ID (ePID) | 102854542 |
| Product Key Aspects | |
| Structure | Hardcover |
| Newsletter Yr | 2011 |
| Language | English |
| Dimensions | |
| Weight | 126.7 Oz |
| Width | 8.9in. |
| Prime | 2.6in. |
| Dimension | 11in. |
| Further Product Aspects | |
| Option of Volumes | 2 Vols. |
| Dewey Version | 22 |
| Illustrated | Yes |
| Dewey Decimal | 641.5/7 |
| Copyright Date | 2011 |
| Creator | Culinary Institute of The US (Cia) Workers |
| Version Number | 9 |
| Option of Pages | 1232 Pages |
| Lc Classification Number | Tx820.P738 2011 |
| Newsletter Date | 2011-09-13 |
| Lccn | 2011-021011 |
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