New Professional Chef Academic 5e

ISBN-10: 0471382574

ISBN-13: 9780471382577

Edition: 7th 2002 (Revised)

Authors: Culinary Institute of America (CIA) Staff

List price: $70.00
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This text offers comprehensive coverage of tools and techniques of fundamental cooking. Each section includes a chapter on mise en place, followed by a review of techniques and recipes that reinforce those techniques.
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Book details

List price: $70.00
Edition: 7th
Copyright year: 2002
Publisher: John Wiley & Sons, Incorporated
Publication date: 9/20/2001
Binding: Hardcover
Pages: 1056
Size: 9.00" wide x 11.25" long x 2.00" tall
Weight: 7.194
Language: English

List of Recipes
The Culinar Professional
Introduction to the Profession
Menus and Recipes
The Basics of Nutrition and Food Science
Food and Kitchen Safety
Tools and Ingredients in the Professional Kitchen
Equipment Identification
Meats, 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
Meats, Poultry, Fish, and Shellfish
Mise en Place for Meats, Poultry, and Fish
Fabricating Meats, Poultry, and Fish
Grilling and Broiling, Roasting and Baking
Sauting, 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
Hors-d 'Oeuvre and Appetizers
Charcuterie and Garde Manger
Baking and Pastry
Baking Mise en Place
Yeast Breads
Quick Breads, Cakes, and Other Batters
Pastry Doughs and Cookies
Icings, Dessert Sauces, and Creams
Readings and Resources
Subject Index
Photography Credits
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