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    The Professional Chef (Professional Chef) (Hardback) By (author) The Culinary Institute of America (CIA)

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    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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  • Full bibliographic data for The Professional Chef

    The Professional Chef
    Authors and contributors
    By (author) The Culinary Institute of America (CIA)
    Physical properties
    Format: Hardback
    Number of pages: 1232
    Width: 251 mm
    Height: 302 mm
    Thickness: 89 mm
    Weight: 3,515 g
    ISBN 13: 9780470421352
    ISBN 10: 0470421355

    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: TRV
    Nielsen BookScan Product Class 3: S4.0T
    B&T Modifier: Region of Publication: 03
    B&T Modifier: Academic Level: 05
    B&T General Subject: 240
    Ingram Subject Code: CW
    B&T Modifier: Subject Development: 06
    BIC subject category V2: TTVC
    Warengruppen-Systematik des deutschen Buchhandels: 14530
    Libri: ENGM5720
    DC22: 641.5/7
    LC subject heading:
    B&T Approval Code: A97406000
    BISAC V2.8: CKB071000
    DC22: 641.57
    BISAC V2.8: CKB068000
    LC subject heading: ,
    LC classification: TX820 .P738 2011
    Libri: GERI2300, KOCG9000, KOCH3000, KUEC3500, REZE6000
    DC23: 641.57
    Thema V1.0: GBC, TTVC
    9, Revised
    Edition statement
    9th Revised edition
    John Wiley and Sons Ltd
    Imprint name
    John Wiley & Sons Ltd
    Publication date
    01 October 2011
    Publication City/Country
    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 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 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 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 Appendix 1161 Glossary 1167 Readings and Resources 1185 Recipe Index 1191 Subject Index 1202