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The Professional Chef (Professional Chef)

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en Limba Engleză Carte Hardback – 30 Sep 2011

"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.

 

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Specificații

ISBN-13: 9780470421352
ISBN-10: 0470421355
Pagini: 1232
Dimensiuni: 219 x 281 x 60 mm
Greutate: 3.61 kg
Ediția: 9th Edition
Editura: Wiley
Seria Professional Chef

Locul publicării: Hoboken, United States

Public țintă

This book is the most significant culinary resource for professional chefs and a reliable source of information for serious home cooks. It responds to the learning needs of today′s students and the teaching needs of instructors, and  corporate chef training programs run by organizations like Marriott and the US Navy can use it as a training text and reference tool.

Textul de pe ultima copertă

"The bible for all chefs."
Paul Bocuse "Well–researched and documented, The Culinary Institute of America′s latest offering includes the essential tools to become a successful modern chef. The Professional Chef continues to evolve and improve with age."
Thomas Keller
"The Professional Chef continues to be an incredibly valuable reference guide that we keep handy in all our restaurant kitchens."
Susan Feniger and Mary Sue Milliken
"This important book is a classic resource, an indispensable reference for both the professional and serious home cook."
Alfred Portale
"The newest edition of The Professional Chef is truly an amazing book of technique. Without a doubt, a true inspiration for all."
Eric Ripert
"How to cook everything from the best culinary school in America. This is The Mothership for recipes and basic culinary techniques. Anyone and everyone serious about food and cooking should have one in their kitchen."
Anthony Bourdain
"The CIA continues not only to set standards but to raise them industry–wide. This is a great book, a valuable reference in both the restaurant kitchen and the home kitchen."
Michael Ruhlman


Cuprins

Acknowledgments. Introduction. Part One. The Culinary Professional. Chapter 1. Introduction to the Profession. Chapter 2. Menus and Recipes. Chapter 3. The Basics of Nutrition and Food Science. Chapter 4. Food and Kitchen Safety. Part Two. Tools and Ingredients in the Professional Kitchen. Chapter 5. Equipment Identification. Chapter 6. Meat, Poultry, and Game Identification. Chapter 7. Fish and Shellfish Identification. Chapter 8. Fruit, Vegetable, and fresh Herb Identification. Chapter 9. Dairy and Egg Purchasing and Identification. Chapter 10. Dry Goods Identification. Part Three. Stocks, Sauces, and Soups. Chapter 11. Mise en Place for Stocks, Sauces, and Soups. Chapter 12. Stocks. Chapter 13. Sauces. Chapter 14. Soups. Part Four. Meats, Poultry, Fish, and Shellfish. Chapter 15. Mise en Place for Meats, Poultry, and Fish. Chapter 16. Fabricating Meats, Poultry, and fish. Chapter 17. Grilling and Broiling, Roasting and Baking. Chapter 18. Sautéing, Pan Frying, and Deep Frying, Chapter 19. Steaming and Submersion Cooking. Chapter 20. Braising and Stewing. Part Five. Vegetables, Potatoes, Grains and Legumes, and Pasta and Dumplings. Chapter 21. Mise en Place for Vegetables and Fresh Herbs. Chapter 22. Cooking Vegetables. Chapter 23, Cooking Potatoes. Chapter 24. Cooking Grains and Legumes. Chapter 25. Cooking Pasta and Dumplings. Part Six. Breakfast and Garde Manger. Chapter 26. Cooking Eggs. Chapter 27. Salad a Dressings and Salads. Chapter 28. Sandwiches. Chapter 29. Hors d'Oeuvre and Appetizers. Chapter 30. Charcuterie and Garde Manager. Part Seven. Baking and Pastry. Chapter 31. Baking Mise en Place. Chapter 32. Yeast Breads. Chapter 33. Pastry Doughs and Batters. Chapter 34. Custards, Creams, and Mousses. Chapter 35. Fillings, frostings, and Dessert Sauces. Chapter 36. Plated Desserts. Appendix. Glossary. Readings and Resources. Recipe Index. Subject Index.