First published in 1984, Chef Wolfe presents a step by step master class with techniques, theories and more than 50 exciting recipes. Illustrated.

Chef Wolfe's New American Turkey Cookery

Cookbooks, Food & Wine

Wolfe, Kenneth C.

Cooking by Ingredient

Aris Books

<p>Florence, Kentucky, U.S.A.: Van Nostrand Reinhold, 1982. very good hardcover in good dustjacket, jacket has small tears and is curled at the top edge, inscribed to Karen by the author on front endpaper, with errata sheet, CW508359. Signed by Author. 1st Print - Autographed. Hard Cover. Very Good/Good. 4to - over 9</p>

Cooking the Professional Way

Cooking Methods

Van Nostrand Reinhold Company

<p>cooking for the professional cook a structured approach</p>

Cooking for the professional chef

Van Nostrand-Reinhold

Cooking for the Professional Chef: a Structured Approach

Delmar Publishers

Cooking for the Professional Chef: A Structured Approach

Chef Wolfe's New American turkey cookery

Book by Wolfe, Ken, Bier, Olga, Wolfe, Kenneth C.

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Books by Wolfe, Kenneth C.