The Professional Chef

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The Professional Chef

Author : The Culinary Institute of America (CIA)
ISBN : 9780470421352
Genre : Cooking
File Size : 72.66 MB
Format : PDF, ePub, Docs
Download : 403
Read : 932

"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.
Category: Cooking
The Professional Chef
Language: en
Pages: 1232
Authors: The Culinary Institute of America (CIA)
Categories: Cooking
Type: BOOK - Published: 2011-09-13 - Publisher: John Wiley & Sons

"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
The Professional Chef, Study Guide
Language: en
Pages: 272
Authors: The Culinary Institute of America
Categories: Cooking
Type: BOOK - Published: 2001-12-10 - Publisher: Wiley

The Professional Chef, the official text of The Culinary Institute of America's culinary degree program, has taught tens of thousands of chefs the techniques and fundamentals that have launched their careers. Now in a revolutionary revision, The Professional Chef, Seventh Edition not only teaches the reader how, but is designed
The Book of Yields
Language: en
Pages:
Authors: Culinary Institute of America, Francis T. Lynch
Categories: Business & Economics
Type: BOOK - Published: 2011-04-01 - Publisher: John Wiley & Sons

The only product with yield information for more than 1,000 raw food ingredients, The Book of Yields, Eighth Edition is the chef's best resource for planning, costing, and preparing food more quickly and accurately. Now revised and updated in a new edition, this reference features expanded coverage while continuing the
The Mis-Education of the Professional Chef
Language: en
Pages: 108
Authors: Allen Mbengeranwa
Categories: Cooking
Type: BOOK - Published: 2013 - Publisher: Lulu.com

Books about The Mis-Education of the Professional Chef
Study Guide to accompany The Professional Chef, 9e
Language: en
Pages: 208
Authors: The Culinary Institute of America (CIA)
Categories: Cooking
Type: BOOK - Published: 2011-10-11 - Publisher: John Wiley & Sons

The Professional Chef has always provided a complete introduction to classical European cooking, and this all-new edition is completely revised and updated with coverage of topics that are growing in importance.