The New Professional Chef

by Culinary Institute of America

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Original Publisher
John Wiley & Sons
Date of publication

Recommended by

Chris J L Young


Dare I say this is a challenger to Larousse? It certainly has more than enough to keep a keen amateur cook like me going. Also, unlike that French bible, it acknowledges there are many brilliant dishes offered by other cuisines…

Susi Gott Séguret

Chef, Author, Culinary School Director

Almost everything you need to know.