The Professional Chef

Produk Detail:
  • Author : The Culinary Institute of America (CIA)
  • Publisher : John Wiley & Sons
  • Pages : 1234 pages
  • ISBN : 0470421355
  • Rating : 4/5 from 5 reviews
CLICK HERE TO GET THIS BOOK >>>The Professional Chef

Download or Read online The Professional Chef full in PDF, ePub and kindle. this book written by The Culinary Institute of America (CIA) and published by John Wiley & Sons which was released on 13 September 2011 with total page 1234 pages. We cannot guarantee that The Professional Chef book is available in the library, click Get Book button and read full online book in your kindle, tablet, IPAD, PC or mobile whenever and wherever You Like. "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.

The Professional Chef

The Professional Chef
  • Author : The Culinary Institute of America (CIA)
  • Publisher : John Wiley & Sons
  • Release : 13 September 2011
GET THIS BOOK The Professional Chef

"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

The Professional Pastry Chef

The Professional Pastry Chef
  • Author : Bo Friberg
  • Publisher : John Wiley & Sons
  • Release : 05 March 2002
GET THIS BOOK The Professional Pastry Chef

The reference of choice for thousands of pastry chefs and home cooks A favorite of pastry lovers and serious chefs worldwide, The Professional Pastry Chef presents comprehensive coverage of basic baking and pastry techniques in a fresh and approachable way. Now skillfully revised and redesigned to meet the needs of today's pastry kitchen, this classic reference is better-and easier to use-than ever. The new edition contains more than 650 recipes, which offer a new emphasis on American applications of European techniques

In the Hands of a Chef

In the Hands of a Chef
  • Author : The Culinary Institute of America (CIA)
  • Publisher : John Wiley & Sons
  • Release : 26 December 2007
GET THIS BOOK In the Hands of a Chef

Sharpen Your Knife Skills and Hone Your Knowledge of Kitchen Tools A precise carrot julienne . . . A perfect basil chiffonade . . . A neatly quartered chicken . . . Proficiency with knives and other kitchen tools is essential if you want to perfect your culinary artistry. Written by the experts at The Culinary Institute of America, this indispensable guide delivers all the information you need to assemble a knife kit, build your knife skills, and use a wide range of additional tools, from peelers and pitters

Essential Tools Tips Techniques for the Home Cook

Essential Tools  Tips   Techniques for the Home Cook
  • Author : Michelle Doll
  • Publisher : Page Street Publishing
  • Release : 25 September 2018
GET THIS BOOK Essential Tools Tips Techniques for the Home Cook

Learn the Secrets to Great Cooking without Going to Cooking School Reaching your full culinary potential takes more than just starting with high-quality ingredients and following a solid recipe. You also need to learn proper technique, master essential kitchen tools and know the secrets to great cooking that all chefs learn in culinary school. Chef Michelle Doll shines new light on familiar tools such as rolling pins, sheet pans, skillets, Dutch ovens, blenders, mixers, pressure cookers and more in this

From a Cook to Professional Chef

From a Cook to Professional Chef
  • Author : Benny Diaz
  • Publisher : iUniverse
  • Release : 01 March 2008
GET THIS BOOK From a Cook to Professional Chef

From A Cook To Professional Chef takes both students of cooking and amateur home chefs on a journey through the fascinating world of cuisine and food science, providing valuable information on food handling and preparation, an expansive collection of delicious recipes, and useful guidance for menu planning and the creation of memorable meals. At age seven, Chef Benny Diaz knew he wanted to become a chef while watching his father patiently teach him simple cooking techniques as they shared breakfast

Math for the Professional Kitchen

Math for the Professional Kitchen
  • Author : The Culinary Institute of America (CIA),Laura Dreesen,Michael Nothnagel,Susan Wysocki
  • Publisher : John Wiley & Sons
  • Release : 29 July 2013
GET THIS BOOK Math for the Professional Kitchen

Essential math concepts for professional chefs and culinary students Ideal for students and working professionals, Math for the Professional Kitchen explains all the essential mathematical skills needed to run a successful, profitable operation. From scaling recipes and converting units of measure, to costing ingredients and setting menu prices, it covers crucial information that will benefit every foodservice provider. Written by three veteran math instructors from The Culinary Institute of America, the book utilizes a teaching methodology based on daily in-classroom

Purchasing for Chefs

Purchasing for Chefs
  • Author : Andrew H. Feinstein,John M. Stefanelli
  • Publisher : John Wiley & Sons
  • Release : 27 October 2009
GET THIS BOOK Purchasing for Chefs

Now in the new Second Edition, Purchasing for Chefs is a comprehensive yet concise treatment of the purchasing principles that teaches students and chefs the basic principles of how to purchase goods and services in order to run their businesses effectively. It contains sections on "Purchasing Technology" that explains purchasing lingo beyond the scope of the book as well as illustrating different tools used in purchasing. This book is written in a unique conversational style that makes purchasing an accessible

The Professional Chef s

The Professional Chef s
  • Author : The Culinary Institute of America
  • Publisher : Wiley
  • Release : 15 October 1992
GET THIS BOOK The Professional Chef s

Now with a new updated foreword, this paperback version of The Professional Chefs Techniques of Healthy Cooking is an exciting compendium of nearly 300 easy-to-follow recipes that demonstrate that good nutrition is the product of good food, carefully selected and properly prepared. Using techniques perfected by the chefs of The Culinary Institute of America, this book shows you how to make nutrition a natural part of your cooking each and every day.