The Professional Chef
By (author) The Culinary Institute of America (CIA)
Normal Price: $60.95
Your Price: $54.86 AUD, inc. GST
Shipping: $6.95 per order
You Save: $6.09! (10% off normal price)
Plus...earn $2.74 in Boomerang Bucks
Availability: Available to order, no due date
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.
Buy Professional Chef book by The Culinary Institute of America (CIA) from Australia's Online Bookstore, Boomerang Books.
Book DetailsISBN: 9781118139882
Classification: General cookery & recipes
Format: Paperback (277mm x 213mm x 15mm)
Imprint: John Wiley & Sons Inc
Publisher: John Wiley & Sons Inc
Publish Date: 25-Oct-2011
Country of Publication: United States
You might also like...
Make-Ahead Cookbook by Lydia Kessler
Offering more than 250 recipes, this book shows you how to make mouthwatering meals that can be made in advance and frozen until needed. Whether you're looking for breakfast, lunch, or dinner (or dessert!) you'll rediscover the satisfying taste of homemade meals with easy-to-prepare recipes.
Sous Vide Recipe Book by Norma Miller
Sous vide is a method of cooking food in vacuum-sealed pouches in a water bath at an accurately determined temperature. This enables the food to be cooked evenly, retaining the juices and aromas which are often lost by traditional cooking methods. This book deals with this topic.
Eat @ Home by Dan Mulheron
Features recipes for breakfasts, sides and salads, spreads for entertaining, pasta and seafood. This title also includes some of the authors' personal favourites such as Corned Beef and home made Pork Sausages with Onion Gravy. It contains over 70 photographed easy to make recipes.
365 Country Women's Association Favourites by Country Women's Association» View more books like these...
Based on original recipes first compiled in the 1930s by local members of the Country Women's Association of NSW. Here are 365 recipes, one recipe for each day of the year, originally published in calendar format in the 1930s by the Country Women's Association of New South Wales, now updated and republished for today's home cook.
Books By Author The Culinary Institute of America (CIA)
Baking and Pastry, Hardback (February 2015)
Baking and Pastry, Third Edition continues its reputation as being a must-have guide for all culinary and baking and pastry students and baking and pastry industry professionals in this third edition.
Modern Buffet Presentation, Hardback (July 2014)
Modern Buffet Presentation gives readers the ability to plan and execute a successful buffet, an essential skill required for professionals in the restaurant industry and in the rapidly-growing field of catering and special events.
Remarkable Banquet Service, Paperback (May 2014)» View all books by The Culinary Institute of America (CIA)
Remarkable Banquet Service provides readers with straightforward advice on all aspects of successful banquet services, an important market for today's professional. With the catering and events market expanding rapidly, quality service is an absolute necessity for success in the event planning industry.
» Have you read this book? We'd like to know what you think about it - write a review about Professional Chef book by The Culinary Institute of America (CIA) and you'll earn 50c in Boomerang Bucks loyalty dollars (you must be a member - it's free to sign up!)
Phone: 1300 36 33 32 (9am-5pm Mon-Fri AEST) - International: +61 2 9960 7998 - Online Form
© 2003-2014. All Rights Reserved. Eclipse Commerce Pty Ltd - ACN: 122 110 687 - ABN: 49 122 110 687
For every $20 you spend on books, you will receive $1 in Boomerang Bucks loyalty dollars. You can use your Boomerang Bucks as a credit towards a future purchase from Boomerang Books. Note that you must be a Member (free to sign up) and that conditions do apply.