The Professional Chef
By (author) The Culinary Institute of America (CIA)
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 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
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Books By Author The Culinary Institute of America (CIA)
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Low and Slow, Hardback (April 2014)» View all books by The Culinary Institute of America (CIA)
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.
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