This is a ninth edition textbook titled "The Professional Chef" by The Culinary Institute of America (Cia). It is a hardcover book with 1232 pages and is published in 2011. The book is written in English and covers methods and quantities in cooking. It is not signed, personalized, or ex libris. The narrative type is nonfiction and the genre is cooking. The book is not vintage and was manufactured in the United States. It is a great addition to any culinary library

Binding is tight.