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The New Professional Chef

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This encyclopedic classic--the definitive reference in professional kitchens for decades--has been thoroughly revised. The Sixth Edition of this classic culinary compendium is not only packed with the most up-to-date information for today's professional, it's also easier to use.[For easy reference, the recipes--1,000 altogether--are now conveniently located in one section. Completely reformatted, the Sixth Edition of The New Professional Chef makes it easier for you to turn directly to the information you need ...
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Overview

This encyclopedic classic--the definitive reference in professional kitchens for decades--has been thoroughly revised. The Sixth Edition of this classic culinary compendium is not only packed with the most up-to-date information for today's professional, it's also easier to use.[For easy reference, the recipes--1,000 altogether--are now conveniently located in one section. Completely reformatted, the Sixth Edition of The New Professional Chef makes it easier for you to turn directly to the information you need with three find-it-fast sections. Display, illustration, and technique photos appear next to many of the recipes. In addition, to help you build technique, recipes are now organized from simple to complex with similar types grouped together.[Look at the wealth of information packed into this new edition: * Comprehensive and up-to-date information on food identification, preparation, and presentation. * Thorough coverage of the essential ingredients, tools, and techniques of classic and modern cuisine. * New chapter on nutrition and healthy cooking. * Convenient charts and instructions on how to identify, purchase, and store the finest, freshest foods. * Complete glossary of terms, conversion tables, and a list of suggested reading.
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Editorial Reviews

Library Journal
The last edition of this text appeared in 1974, and much has happened in the culinary world since then. Although it is written for the professional, nonprofessionals should find parts of it useful as well. Sections on nutrition, sanitation, and equipment are followed by identification guides, information on fabrication (basic techniques), basic preparations, and--the bulk of the book--cooking methods and recipes. The close to 1000 color photographs are invaluable, whether depicting an ingredient, a step in a difficult technique, or a stage in cooking a specific dish. The 700 recipes represent a wide range of cuisines, old and new, and most are geared to reasonable (rather than institutional size) yields, but nonprofessionals will be more likely to consult this as a reference work than as a cookbook. For most reference collections.-- Judith C. Sutton, Sutton's Place Cuisine, New York
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Product Details

  • ISBN-13: 9780442008314
  • Publisher: Wiley, John & Sons, Incorporated
  • Publication date: 9/28/1991
  • Edition description: INSTRUCTOR
  • Edition number: 5
  • Pages: 848

Table of Contents

Recipe Contents
Foreword
Foreword
Preface
Acknowledgments
Ch. 1 The Professional Chef 11
Ch. 2 Food and Kitchen Safety 31
Ch. 3 Nutrition and Healthy Cooking 47
Ch. 4 Equipment Identification 65
Ch. 5 The Raw Ingredients 83
Ch. 6 Mise en Place 183
Ch. 7 Soups 259
Ch. 8 Sauces 275
Ch. 9 Dry-Heat Cooking Methods 301
Ch. 10 Moist-Heat and Combination Cooking Techniques 329
Ch. 11 Charcuterie and Garde-Manger 353
Ch. 12 Baking and Pastry 375
Ch. 13 Mise en Place and Stock Recipes 419
Ch. 14 Soup Recipes 449
Ch. 15 Sauce Recipes 521
Ch. 16 Meat Entrees 555
Ch. 17 Poultry Entrees 621
Ch. 18 Fish Entrees 657
Ch. 19 Vegetarian Entrees 709
Ch. 20 International Entrees 733
Ch. 21 Vegetable Side Dishes 791
Ch. 22 Potato, Grain, and Pasta Dishes 817
Ch. 23 Breakfast Recipes 857
Ch. 24 Salads and Salad Dressings 881
Ch. 25 Sandwiches and Pizzas 917
Ch. 26 Hors d'Oeuvres and Appetizers 935
Ch. 27 Sausages, Pates, and Terrines 993
Ch. 28 Breads 1025
Ch. 29 Kitchen Desserts 1045
Ch. 30 Cakes and Pastries 1079
Appendix 1: Seasonal Availability of Produce 1129
Appendix 2: Tables 1133
Appendix 3: Weights and Measures Conversions 1139
Glossary 1141
Recommended Reading List 1161
Food Associations 1169
Index 1171
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