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This title in other editions

The Professional Chef, Study Guide

by

The Professional Chef, Study Guide Cover

 

Synopses & Reviews

Publisher Comments:

"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.

Product Details

ISBN:
9781118139882
Author:
The Culinary Institute Of America
Publisher:
John Wiley & Sons
Author:
The Culinary Institute of America
Author:
The Culinary Institute of America (CIA)
Subject:
Culinary Arts & Techniques
Subject:
Professional Cooking & Culinary Arts
Subject:
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Subject:
Cooking and Food-Miscellaneous Methods
Subject:
Cooking and Food-Professional and Quantity
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Copyright:
Publication Date:
20111011
Binding:
TRADE PAPER
Language:
English
Pages:
204
Dimensions:
277.4 x 213.4 x 14.2 mm 20.48 oz

Related Subjects

Cooking and Food » Baking » Professional Baking and Desserts
Cooking and Food » Methods » Miscellaneous Methods
Cooking and Food » Professional and Quantity » General
Health and Self-Help » Health and Medicine » Pharmacology

The Professional Chef, Study Guide New Trade Paper
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Product details 204 pages John Wiley & Sons - English 9781118139882 Reviews:
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