New Professional Chef Academic 5e

ISBN-10: 0764557343

ISBN-13: 9780764557347

Edition: 8th 2006 (Revised)

List price: $70.00
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Description:

"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. One hundred and thirty-one 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. It 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, Chef and co-owner, Le Bernardin), The Professional Chef is an unrivaled reference and source of inspiration for the serious cook. 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.
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Book details

List price: $70.00
Edition: 8th
Copyright year: 2006
Publisher: John Wiley & Sons, Incorporated
Publication date: 8/28/2006
Binding: Hardcover
Pages: 1232
Size: 9.00" wide x 11.00" long x 2.25" tall
Weight: 8.228
Language: English

List of Recipes
Introduction
The Culinary Professional
Introduction to the Profession
Menus and Recipes
The Basics of Nutrition and Food Science
Food and Kitchen Safety
World Cuisines
The Americas
Asia
Europe
Tools and Ingredients in the Professional Kitchen
Equipment Identification
Meat, Poultry, and Game Identification
Fish and Shellfish Identification
Fruit, Vegetable, and Fresh Herb Identification
Dairy and Egg Purchasing and Identification
Dry Goods Identification
Stocks, Sauces, and Soups
Mise en Place for Stocks, Sauces, and Soups
Stocks
Sauces
Soups
Meats, Poultry, Fish, and Shellfish
Mise en Place for Meats, Poultry, and Fish
Fabricating Meats, Poultry, and Fish
Grilling and Broiling, Roasting and Baking
Sauteing, Pan Frying, and Deep Frying
Steaming and Submersion Cooking
Braising and Stewing
Vegetables, Potatoes, Grains and Legumes, and Pasta and Dumplings
Mise en Place for Vegetables and Fresh Herbs
Cooking Vegetables
Cooking Potatoes
Cooking Grains and Legumes
Cooking Pasta and Dumplings
Breakfast and Garde Manger
Cooking Eggs
Salad Dressings and Salads
Sandwiches
Hors d'Oeuvre and Appetizers
Charcuterie and Garde Manger
Baking and Pastry
Baking Mise en Place
Yeast Breads
Pastry Doughs and Batters
Custards, Creams, and Mousses
Fillings, Frostings, and Dessert Sauces
Appendix
Glossary
Readings and Resources
Recipe Index
Subject Index
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