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Publisher | John Wiley & Sons Inc (US) |
Author(s) | The Culinary Institute of America (CIA) |
Edition | 9 |
Published | 23rd September 2011 |
Related course codes |
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.
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.