Professional Chef / Edition 8

Professional Chef / Edition 8

3.9 38
by The Culinary Institute of America (CIA)
     
 

ISBN-10: 0764557343

ISBN-13: 9780764557347

Pub. Date: 08/28/2006

Publisher: Wiley

"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

Overview

"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.

Product Details

ISBN-13:
9780764557347
Publisher:
Wiley
Publication date:
08/28/2006
Series:
Professional Chef Ser.
Edition description:
Revised Edition
Pages:
1232
Product dimensions:
8.90(w) x 11.20(h) x 2.30(d)

Related Subjects

Table of Contents

Master Recipe List viii

Acknowledgments xvi

Introduction xviii

PART ONE The Culinary Professional

Chapter 1 INTRODUCTION TO THE PROFESSION 3

Chapter 2 MENUS AND RECIPES 13

Chapter 3 THE BASICS OF NUTRITION AND FOOD SCIENCE 23

Chapter 4 FOOD AND KITCHEN SAFETY 31

PART TWO Tools and Ingredients in the Professional Kitchen

Chapter 5 EQUIPMENT IDENTIFICATION 43

Chapter 6 MEAT, POULTRY, AND GAME IDENTIFICATION 69

Chapter 7 FISH AND SHELLFISH IDENTIFICATION 99

Chapter 8 FRUIT, VEGETABLE, AND FRESH HERB IDENTIFICATION 127

Chapter 9 DAIRY AND EGG PURCHASING AND IDENTIFICATION 181

Chapter 10 DRY GOODS IDENTIFICATION 199

PART THREE Stocks, Sauces, and Soups

Chapter 11 MISE EN PLACE FOR STOCKS, SAUCES, AND SOUPS 239

Chapter 12 STOCKS 253

Chapter 13 SAUCES 267

Chapter 14 SOUPS 301

PART FOUR Meats, Poultry, Fish, and Shellfish

Chapter 15 MISE EN PLACE FOR MEATS, POULTRY, FISH, AND SHELLFISH 361

Chapter 16 FABRICATING MEATS, POULTRY, AND FISH 375

Chapter 17 GRILLING, BROILING, AND ROASTING 423

Chapter 18 SAUTÉING, PAN FRYING, AND DEEP FRYING 487

Chapter 19 STEAMING AND SUBMERSION COOKING 531

Chapter 20 BRAISING AND STEWING 571

PART FIVE Vegetables, Potatoes, Grains and Legumes, and Pasta and Dumplings

Cchapter 21 MISE EN PLACE FOR VEGETABLES AND FRESH HERBS 617

Cchapter 22 COOKING VEGETABLES 647

Cchapter 23 COOKING POTATOES 713

Cchapter 24 COOKING GRAINS AND LEGUMES 751

Cchapter 25 COOKING PASTA AND DUMPLINGS 807

PART SIX Breakfast and Ggarde Mmanger

Chapter 26 COOKING EGGS 847

Chapter 27 SALAD DRESSINGS AND SALADS 879

Chapter 28 SANDWICHES 931

Chapter 29 HORS D'OEUVRE AND APPETIZERS 945

Chapter 30 CHARCUTERIE AND GARDE MANGER 985

PART SEVEN Baking and Pastry

Chapter 31 BAKING MISE EN PLACE 1015

Chapter 32 YEAST BREADS 1025

Chapter 33 PASTRY DOUGHS AND BATTERS 1047

Chapter 34 CUSTARDS, CREAMS, AND MOUSSES 1091

Chapter 35 FILLINGS, FROSTINGS, AND DESSERT SAUCES 1107

Chapter 36 PLATED DESSERTS 1131

Appendix 1161

Glossary 1167

Readings and Resources 1185

Recipe Index 1191

Subject Index 1202

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Professional Chef 3.9 out of 5 based on 0 ratings. 38 reviews.
Amateur_chef More than 1 year ago
Full of ideas and detailed technics. Photos help a lot to learn how to cook on professional level.
Anonymous More than 1 year ago
Guest More than 1 year ago
Should be on the kitchen bookshelf of every culinary student or home cook who wishes to better understand the nature of food and the proper techniques to prepare it.
Guest More than 1 year ago
Teaches you important things about basic preparations that make a difference ex. how to cook eggs
Guest More than 1 year ago
This book is helping me to learn how to prepare and cook for large groups of people without the guesswork. I am using it as a reference to improve my skills and prepping in a more efficient manner.
Guest More than 1 year ago
It provides excellent guidance for the novicce cook as well as the professionals who consider it as their standard reference.
Guest More than 1 year ago
great reference
Guest More than 1 year ago
A lot of good information on food itself. Full understanding of ingredients and their uses. Could have been stronger on advanced techniques, but this is a minor quibble. Highly recommended for chefs at all levels of experience.
Guest More than 1 year ago
The book is over 1200 pages so you'll get a good dose of exercise at the same time you are trying some of its many recipes. The book is divided into 8 sections: Culinary Professional; World Cuisines; Tools and Ingredients; Stocks, Sauces, and Soups; Meats, Poultry, Fish, and Shellfish; Vegetables, Potatoes, Grains and Legumes, and Pasta and Dumplings; Breakfast and Garde Manger; and Baking and Pastry. Good for beginners (who don't know much about spices or tools) to the almost professionals; but I suspect if you are a "pro" in your own kitchen, a lot of the info in the book might already be known to you. Also the recipes are for "big" families or parties (i.e., you'll be making a gal. of Cream of Broccoli Soup instead of soup for 4 so you will need to cut the ingredients down to size appropriate for you.)
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