Purchasing for Chefs: A Concise Guide

by Andrew Hale Feinstein, John M. Stefanelli, Andrew H. Feinstein

Book Overview

Now in the new Second Edition, Purchasing for Chefs is a comprehensive yet concise treatment of the purchasing principles that teaches students and chefs the basic principles of how to purchase goods... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 0471728985
• ISBN13: 9780471728986
• Release Date: April 2006
• Publisher: John Wiley & Sons
• Length: 202 Pages
• Weight: 0.68 lbs.
• Dimensions: 0.5" x 6.1" x 9.0"

Customer Reviews

A primer unlike competitors on the market

PURCHASING FOR CHEFS: A CONCISE GUIDE is a primer unlike competitors on the market: it's directed to busy chefs and avoids the usual theory approach of culinary purchasing guides in favor of a practical quick primer with directions which can be put quickly into place. The assumption that the reader is a busy working chef is solid, and pairs realistic kitchen situations with easy explanations of purchasing basics, terminology, and applications. From buying clubs to reduce costs to vendor selection criteria, PURCHASING FOR CHEFS holds many answers without the verbose structure of others. Diane C. Donovan California Bookwatch