New Professional Chef

Name: New Professional Chef
Price: 6.77 USD
Availability: InStock
ISBN: 9780471286790

ISBN-10: 0471286796

ISBN-13: 9780471286790

Edition: 6th 1995

Authors: Culinary Institute of America (CIA) Staff, Ferdinand E. Metz, Paul Bocuse, Mary Deirdre Donovan

List price: $64.95

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Book details

List price: $64.95
Edition: 6th
Copyright year: 1995
Publisher: John Wiley & Sons, Incorporated
Publication date: 11/21/1995
Binding: Hardcover
Pages: 1216
Size: 9.00" wide x 11.25" long x 2.50" tall
Weight: 7.898
Language: English



Recipe Contents


Foreword


Foreword


Preface


Acknowledgments


Introduction to the Profession


The Foodservice Professional


The Professional Chef


Food and Kitchen Safety


Nutrition and Healthy Cooking


Equipment Identification


The Raw Ingredients


Cooking in the Professional Kitchen


Mise en Place


Soups


Sauces


Dry-Heat Cooking Methods


Moist-Heat and Combination Cooking Techniques


Charcuterie and Garde-Manger


Baking and Pastry


The Recipes


Mise en Place and Stock Recipes


Soup Recipes


Sauce Recipes


Meat Entrees


Poultry Entrees


Fish Entrees


Vegetarian Entrees


International Entrees


Vegetable Side Dishes


Potato, Grain, and Pasta Dishes


Breakfast Recipes


Salads and Salad Dressings


Sandwiches and Pizzas


Hors d'Oeuvres and Appetizers


Sausages, Pates, and Terrines


Breads


Kitchen Desserts


Cakes and Pastries


Seasonal Availability of Produce


Tables


Weights and Measures Conversions


Glossary


Recommended Reading List


Food Associations


Index