The New Professional Chef

The New Professional Chef

by Paul Bocuse, Culinary Institute of America Staff
     
 

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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

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.

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

Product Details

ISBN-13:
9780442008314
Publisher:
Wiley, John & Sons, Incorporated
Publication date:
09/28/1991
Edition description:
INSTRUCTOR
Pages:
848

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