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1 Beaverton Cooking and Food- Professional and Quantity

This title in other editions

Other titles in the Professional Chef series:

The Professional Chef (Professional Chef)

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The Professional Chef (Professional Chef) Cover

ISBN13: 9780764557347
ISBN10: 0764557343
Condition: Standard
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Synopses & Reviews

Publisher Comments:

The Professional Chef is among the best-selling titles in Wiley's cooking program and represents the cornerstone book in our publishing partnership with the CIA. This is a multi-million-dollar project with high visibility, high impact, and broad opportunities. Once again, we will completely reorganize this book to reflect the way that people cook in the kitchen today, with the best of foods and flavors from around the world.  The book reviews ingredients, equipment, and skills of the professional chef. It then explores the techniques for the full range of food items: vegetables, potatoes, grains, legumes, pasta, meats, fish and seafood, poultry, eggs, fruits, soups, sauces, quickbreads and cakes, yeast breads, doughs and crusts, cookies, custards, creams and frozen desserts, and chocolates and confections. With a good understanding of techniques, the reader will then learn plating techniques for salads, sandwiches, hors d' oeuvres, appetizers, entrees, and desserts. The book also explores cooking styles from around the world that have influenced the ingredients we use and the way we use them, including classical French, regional European, and Asian and Pacific traditions, as well as  the cuisines that define different regions within the U.S. Finally, it introduces  641 recipes plus variations, and offers a thoroughly visual orientation with charts, illustrations, maps, and 642 specially commissioned, all-new four-color photographs by award-winning photographer Ben Fink, illustrating ingredients, step-by-step techniques, and finished dishes.

Synopsis:

"The Professional Chef" is the cornerstone of Wiley's publishing partnership with the Culinary Institute of America (CIA). This book is a classic kitchen reference, a "bible for all chefs" (Paul Bocuse), from the institution that "Time" magazine has declared "the nation's most influential training school for professional cooks." In addition to a comprehensive foundation in classical European cooking, this all-new reference includes a new global focus, with foods and flavors from all over the world, plus all-new step-by-step photography.

Synopsis:

The Culinary Institute of America (Hyde Park, NY, and St. Helena, CA) was founded in 1946. Known as the Harvard of cooking schools and credited with having changed the way Americans eat by The James Beard Foundation, the CIA has trained nearly 50,000 foodservice professionals.

Synopsis:

"A serious reference for serious cooks." —Thomas Keller, Chef and owner, The French Laundry

Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic resource that many of America's top chefs have relied on to help learn their cooking skills. Now this comprehensive "bible for all chefs" (Paul Bocuse) has been thoroughly revised and expanded to reflect the way people cook and eat today.

The book includes essential information on nutrition, food and kitchen safety, and tools and ingredients, as well as more than 640 classic and contemporary recipes plus variations. 131 basic recipe formulas illustrate fundamental techniques and guide cooks clearly through every step, from mise en place to finished dishes.

  • This edition features nearly 650 all-new four-color photographs of fresh food products, step-by-step techniques, and plated dishes taken by award-winning photographer Ben Fink
  • Explores culinary traditions of the Americas, Asia, and Europe, and includes four-color photographs of commonly used ingredients and maps of all regions

Written "with extreme vigor and precision" (Eric Ripert), The Professional Chef is an unrivaled reference and source of inspiration for the serious cook.

Table of Contents

List of Recipes.

Introduction.

PART ONE: The Culinary Professional

1 Introduction to the Profession.

2 Menus and Recipes.

3 The Basics of Nutrition and Food Science.

4 Food and Kitchen Safety.

PART TWO: World Cuisines

5 The Americas.

6 Asia.

7 Europe.

PART THREE: Tools and Ingredients in the Professional Kitchen.

8 Equipment Identification.

9 Meat, Poultry, and Game Identification.

10 Fish and Shellfish Identification.

11 Fruit, Vegetable, and Fresh Herb Identification.

12 Dairy and Egg Purchasing and Identification.

13 Dry Goods Identification.

PART FOUR: Stocks, Sauces, and Soups.

14 Mise en Place for Stocks, Sauces, and Soups.

15 Stocks.

16 Sauces.

17 Soups.

PART FIVE: Meats, Poultry, Fish, and Shellfish

18 Mise en Place for Meats, Poultry, and Fish.

19 Fabricating Meats, Poultry, and Fish.

20 Grilling and Broiling, Roasting and Baking.

21 Sautéing, Pan Frying, and Deep Frying.

22 Steaming and Submersion Cooking.

23 Braising and Stewing.

PART SIX: Vegetables, Potatoes, Grains and Legumes, and Pasta and Dumplings.

24 Mise en Place for Vegetables and Fresh Herbs.

25 Cooking Vegetables.

26 Cooking Potatoes.

27 Cooking Grains and Legumes.

28 Cooking Pasta and Dumplings.

29 Cooking Eggs.

30 Salad Dressings and Salads.

31 Sandwiches.

32 Hors d’Oeuvre and Appetizers.

33 Charcuterie and Garde Manger.

34 Baking Mise en Place.

35 Yeast Breads.

36 Pastry Doughs and  Batters.

37 Custards, Creams, and Mousses.

38 Fillings, Frostings, and Dessert Sauces.

What Our Readers Are Saying

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Average customer rating based on 2 comments:

mohd haleem, October 17, 2008 (view all comments by mohd haleem)
i am student of ihm and i have read this book in my college . it is best for learning professionally a cooking and after learning by this book any one can become a chef and can understand easily and currently i bought this book and start reading
this is best book of cooking
Was this comment helpful? | Yes | No
(2 of 4 readers found this comment helpful)
subardan, September 28, 2006 (view all comments by subardan)
i am a professnol chef from kathmandu nepal and me and my seniour likes this book very much i like this as my desire and i learn so many things from this
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(6 of 9 readers found this comment helpful)
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Product Details

ISBN:
9780764557347
Author:
Culinary Institute Of America
Publisher:
Wiley
Manufactured by:
Culinary Institute of America
Manufactured:
The Culinary Institute of America
Manufactured:
Culinary Institute of America
Author:
Culinary Institute of America
Author:
The Culinary Institute of America
Subject:
Quantity cookery
Subject:
Methods - Professional
Subject:
Professional
Subject:
Cooking and Food-Professional and Quantity
Subject:
Professional Cooking & Culinary Arts
Copyright:
Edition Number:
8
Series:
Professional Chef
Publication Date:
20060828
Binding:
Hardback
Language:
English
Illustrations:
Y
Pages:
1232
Dimensions:
10.96x8.88x2.24 in. 7.78 lbs.

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Related Subjects

Business » Management
Cooking and Food » General
Cooking and Food » Professional and Quantity
Cooking and Food » Professional and Quantity » General
Textbooks » General

The Professional Chef (Professional Chef) Used Hardcover
0 stars - 0 reviews
$37.50 In Stock
Product details 1232 pages John Wiley & Sons - English 9780764557347 Reviews:
"Synopsis" by , "The Professional Chef" is the cornerstone of Wiley's publishing partnership with the Culinary Institute of America (CIA). This book is a classic kitchen reference, a "bible for all chefs" (Paul Bocuse), from the institution that "Time" magazine has declared "the nation's most influential training school for professional cooks." In addition to a comprehensive foundation in classical European cooking, this all-new reference includes a new global focus, with foods and flavors from all over the world, plus all-new step-by-step photography.
"Synopsis" by , The Culinary Institute of America (Hyde Park, NY, and St. Helena, CA) was founded in 1946. Known as the Harvard of cooking schools and credited with having changed the way Americans eat by The James Beard Foundation, the CIA has trained nearly 50,000 foodservice professionals.
"Synopsis" by , "A serious reference for serious cooks." —Thomas Keller, Chef and owner, The French Laundry

Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic resource that many of America's top chefs have relied on to help learn their cooking skills. Now this comprehensive "bible for all chefs" (Paul Bocuse) has been thoroughly revised and expanded to reflect the way people cook and eat today.

The book includes essential information on nutrition, food and kitchen safety, and tools and ingredients, as well as more than 640 classic and contemporary recipes plus variations. 131 basic recipe formulas illustrate fundamental techniques and guide cooks clearly through every step, from mise en place to finished dishes.

  • This edition features nearly 650 all-new four-color photographs of fresh food products, step-by-step techniques, and plated dishes taken by award-winning photographer Ben Fink
  • Explores culinary traditions of the Americas, Asia, and Europe, and includes four-color photographs of commonly used ingredients and maps of all regions

Written "with extreme vigor and precision" (Eric Ripert), The Professional Chef is an unrivaled reference and source of inspiration for the serious cook.

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