Synopses & Reviews
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.
In this new edition, information on global cuisines will be intergrated throughout the chapters and recipes, to reflect the increasing globalization of cooking. The revision will also include an all-new chapter on Plated Desserts, including information on composing successful desserts and planning a restaurant dessert menu, as well as recipes for impressive multi-component plated desserts, and will cover topics of growing importance such as sous vide cooking, seasonality, and sustainability. The new edition features a new user-friendly design and structure, guiding readers through the basic principles behind each technique at a glance, and then providing more in-depth information along with step-by-step photography. Complete with hundreds of recipes and four-color photographs throughout, this is the essential reference for any aspiring chef, culinary student, or cooking enthusiast.
"The bible for all chefs."
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.
"The bible for all chefs."
"Well-researched and documented, The Culinary Institute of America's latest offering includes the essential tools to become a successful modern chef. The Professional Chef continues to evolve and improve with age."
"The Professional Chef continues to be an incredibly valuable reference guide that we keep handy in all our restaurant kitchens."
—Susan Feniger and Mary Sue Milliken
"This important book is a classic resource, an indispensable reference for both the professional and serious home cook."
"The newest edition of The Professional Chef is truly an amazing book of technique. Without a doubt, a true inspiration for all."
"How to cook everything from the best culinary school in America. This is The Mothership for recipes and basic culinary techniques. Anyone and everyone serious about food and cooking should have one in their kitchen."
"The CIA continues not only to set standards but to raise them industry-wide. This is a great book, a valuable reference in both the restaurant kitchen and the home kitchen."
Table of Contents
Master Recipe List viii
PART ONE The Culinary Professional
Chapter 1 INTRODUCTION TO THE PROFESSION 3
Chapter 2 MENUS AND RECIPES 13
Chapter 3 THE BASICS OF NUTRITION AND FOOD SCIENCE 23
Chapter 4 FOOD AND KITCHEN SAFETY 31
PART TWO Tools and Ingredients in the Professional Kitchen
Chapter 5 EQUIPMENT IDENTIFICATION 43
Chapter 6 MEAT, POULTRY, AND GAME IDENTIFICATION 69
Chapter 7 FISH AND SHELLFISH IDENTIFICATION 99
Chapter 8 FRUIT, VEGETABLE, AND FRESH HERB IDENTIFICATION 127
Chapter 9 DAIRY AND EGG PURCHASING AND IDENTIFICATION 181
Chapter 10 DRY GOODS IDENTIFICATION 199
PART THREE Stocks, Sauces, and Soups
Chapter 11 MISE EN PLACE FOR STOCKS, SAUCES, AND SOUPS 239
Chapter 12 STOCKS 253
Chapter 13 SAUCES 267
Chapter 14 SOUPS 301
PART FOUR Meats, Poultry, Fish, and Shellfish
Chapter 15 MISE EN PLACE FOR MEATS, POULTRY, FISH, AND SHELLFISH 361
Chapter 16 FABRICATING MEATS, POULTRY, AND FISH 375
Chapter 17 GRILLING, BROILING, AND ROASTING 423
Chapter 18 SAUTÉING, PAN FRYING, AND DEEP FRYING 487
Chapter 19 STEAMING AND SUBMERSION COOKING 531
Chapter 20 BRAISING AND STEWING 571
PART FIVE Vegetables, Potatoes, Grains and Legumes, and Pasta and Dumplings
Cchapter 21 MISE EN PLACE FOR VEGETABLES AND FRESH HERBS 617
Cchapter 22 COOKING VEGETABLES 647
Cchapter 23 COOKING POTATOES 713
Cchapter 24 COOKING GRAINS AND LEGUMES 751
Cchapter 25 COOKING PASTA AND DUMPLINGS 807
PART SIX Breakfast and Ggarde Mmanger
Chapter 26 COOKING EGGS 847
Chapter 27 SALAD DRESSINGS AND SALADS 879
Chapter 28 SANDWICHES 931
Chapter 29 HORS D'OEUVRE AND APPETIZERS 945
Chapter 30 CHARCUTERIE AND GARDE MANGER 985
PART SEVEN Baking and Pastry
Chapter 31 BAKING MISE EN PLACE 1015
Chapter 32 YEAST BREADS 1025
Chapter 33 PASTRY DOUGHS AND BATTERS 1047
Chapter 34 CUSTARDS, CREAMS, AND MOUSSES 1091
Chapter 35 FILLINGS, FROSTINGS, AND DESSERT SAUCES 1107
Chapter 36 PLATED DESSERTS 1131
Readings and Resources 1185
Recipe Index 1191
Subject Index 1202