The New Professional Chefby Paul Bocuse, Culinary Institute of America Staff
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.
- Wiley, John & Sons, Incorporated
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