The Professional Chef

The Professional Chef

Hardback Professional Chef

By (author) The Culinary Institute of America (CIA)

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  • Publisher: John Wiley & Sons Ltd
  • Format: Hardback | 1232 pages
  • Dimensions: 251mm x 302mm x 89mm | 3,515g
  • Publication date: 1 October 2011
  • Publication City/Country: Chichester
  • ISBN 10: 0470421355
  • ISBN 13: 9780470421352
  • Edition: 9, Revised
  • Edition statement: 9th Revised edition
  • Sales rank: 19,567

Product description

"The bible for all chefs." Paul Bocuse Named one of the five favorite culinary books of this decade byFood Arts magazine, The Professional Chef is theclassic kitchen reference that many of America's top chefs haveused to understand basic skills and standards for quality as wellas develop a sense of how cooking works. Now, the ninth editionfeatures an all-new, user-friendly design that guides readersthrough each cooking technique, starting with a basic formula,outlining the method at-a-glance, offering expert tips, coveringeach method with beautiful step-by-step photography, and finishingwith recipes that use the basic techniques. The new edition also offers a global perspective and includesessential information on nutrition, food and kitchen safety,equipment, and product identification. Basic recipe formulasillustrate fundamental techniques and guide chefs clearly throughevery step, from mise en place to finished dishes. * Includes an entirely new chapter on plated desserts and newcoverage of topics that range from sous vide cooking to barbecuingto seasonality * Highlights quick reference pages for each major cookingtechnique or preparation, guiding you with at-a-glance informationanswering basic questions and giving new insights with experttips * Features nearly 900 recipes and more than 800 gorgeousfull-color photographs Covering the full range of modern techniques and classic andcontemporary recipes, The Professional Chef, Ninth Editionis the essential reference for every serious cook.

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Back cover copy

"The bible for all chefs." --Paul Bocuse "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." --Thomas Keller ""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." --Alfred Portale "The newest edition of "The Professional Chef" is truly an amazing book of technique. Without a doubt, a true inspiration for all." --Eric Ripert "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." --Anthony Bourdain "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." --Michael Ruhlman

Table of contents

Master Recipe List viii Acknowledgments xvi Introduction xviii 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 ProfessionalKitchen 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 IDENTIFICATION127 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 SHELLFISH361 Chapter 16 FABRICATING MEATS, POULTRY, AND FISH 375 Chapter 17 GRILLING, BROILING, AND ROASTING 423 Chapter 18 SAUTEING, 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 Pastaand 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 Appendix 1161 Glossary 1167 Readings and Resources 1185 Recipe Index 1191 Subject Index 1202