The Professional Chef is among the best-selling titles in Wiley's cooking program and represents the cornerstone book in our publishing partnership with the CIA. We have completely reorganized this book to reflect the way that people cook in the kitchen today, with the best of foods and flavors from around the world. The book reviews ingredients, equipment, and skills of the professional chef. It then explores the techniques for the full range of food items: vegetables, potatoes, grains, legumes, pasta, meats, fish and seafood, poultry, eggs, fruits, soups, sauces, quickbreads and cakes, yeast breads, and more. The new edition features information on global cuisines, an all-new chapter on Plated Desserts, and information on topics of growing importance such as sous vide cooking, seasonality, and sustainability. The new edition features a new user-friendly design and structure, guiding readers through the basic principles behind each technique at a glance, and then providing more in-depth information along with step-by-step photography. Complete with hundreds of recipes and four-color photographs throughout, this is the essential reference for any aspiring chef, culinary student, or cooking enthusiast. For the first time ever, The Professional Chef is also available as a revolutionary interactive iPad edition (978-1-118-12012-5).
The Professional Chef
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Author: The Culinary Institute of America (CIA)
Binding: Hardcover
ISBN: 884713890789
Details:
Author: The Culinary Institute of America (CIA)
Brand: Wiley
Edition: 9
Binding: Hardcover
Number Of Pages: 1232
Release Date: 13-09-2011
Part Number: 9780470421352
Package Dimensions: 11.1 x 8.9 x 2.4 inches Languages: English
EAN: 0884713890789
