Professional Chef by The Culinary Institute of America (CIA)
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Professional Chef
By The Culinary Institute of America (CIA)

The Professional Chef

Study Guide 9th Revised edition

By (author) See other recent books by The Culinary Institute of America (CIA)
Format: Paperback

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Professional Chef by The Culinary Institute of America (CIA)

Book Description

"The bible for all chefs." -Paul Bocuse Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic kitchen reference that many of America's top chefs have used to understand basic skills and standards for quality as well as develop a sense of how cooking works. Now, the ninth edition features an all-new, user-friendly design that guides readers through each cooking technique, starting with a basic formula, outlining the method at-a-glance, offering expert tips, covering each method with beautiful step-by-step photography, and finishing with recipes that use the basic techniques. The new edition also offers a global perspective and includes essential information on nutrition, food and kitchen safety, equipment, and product identification. Basic recipe formulas illustrate fundamental techniques and guide chefs clearly through every step, from mise en place to finished dishes. Includes an entirely new chapter on plated desserts and new coverage of topics that range from sous vide cooking to barbecuing to seasonality Highlights quick reference pages for each major cooking technique or preparation, guiding you with at-a-glance information answering basic questions and giving new insights with expert tips Features nearly 900 recipes and more than 800 gorgeous full-color photographs Covering the full range of modern techniques and classic and contemporary recipes, The Professional Chef, Ninth Edition is the essential reference for every serious cook.

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Book Details

ISBN: 9781118139882
ISBN-10: 1118139887
Classification: General cookery & recipes
Format: Paperback (277mm x 213mm x 15mm)
Pages: 202
Imprint: John Wiley & Sons Inc
Publisher: John Wiley & Sons Inc
Publish Date: 25-Oct-2011
Country of Publication: United States

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Books By Author The Culinary Institute of America (CIA)

Low and Slow by The Culinary Institute of America (CIA) Low and Slow, Hardback (June 2014)

Suitable for anyone who's ready to go beyond grilling and master the craft of traditional barbecue, this book explains what you need to know to make the most of every cut of meat, any time of year, whether you're braising a pot of short ribs, barbecuing beef brisket in the backyard, or slow roasting lamb in the oven.

Pies and Tarts by The Culinary Institute of America (CIA) Pies and Tarts, Hardback (May 2014)

With easy-to-follow instructions, photography, and more than 150 can't-fail recipes, this title features recipes such as apple pie, lemon meringue pie, French-style fruit tarts, pumpkin pie, and pecan pie. It also includes crowd-pleasers like Fudgy Walnut Brownie Pie and sophisticated new twists like Roasted Ginger Plum Tart.

Cooking for Special Diets by The Culinary Institute of America (CIA) Cooking for Special Diets, Hardback (March 2014)

Cooking for Special Diets provides the skills and techniques needed to address special diets while providing healthy, wholesome meals for consumers or guests. This text teaches readers how to widen the scope of their offerings and create flavorful recipes to meet all kinds of dietary needs.

Remarkable Service by The Culinary Institute of America (CIA) Remarkable Service, Paperback (March 2014)

Transforming service into extraordinary guest experiences--with repeat business the reward For the past decade, Remarkable Service has been the most comprehensive guide to standard-setting restaurant service techniques and principles.

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