The Professional Chef / Edition 9
  • The Professional Chef / Edition 9
  • The Professional Chef / Edition 9
  • The Professional Chef / Edition 9
  • The Professional Chef / Edition 9
  • The Professional Chef / Edition 9
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The Professional Chef / Edition 9

3.4 5
by The Culinary Institute of America (CIA)
     
 

"The bible for all chefs."
Paul Bocuse

"Well-researched and documented, The Culinary Institute of America's latest offering includes the essential tools to become a successful modern chef. The Professional Chef continues to evolve and improve with age."
Thomas Keller

"The Professional Chef continues to be an incredibly

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Overview

"The bible for all chefs."
Paul Bocuse

"Well-researched and documented, The Culinary Institute of America's latest offering includes the essential tools to become a successful modern chef. The Professional Chef continues to evolve and improve with age."
Thomas Keller

"The Professional Chef continues to be an incredibly valuable reference guide that we keep handy in all our restaurant kitchens."
Susan Feniger and Mary Sue Milliken

"This important book is a classic resource, an indispensable reference for both the professional and serious home cook."
Alfred Portale

"The newest edition of The Professional Chef is truly an amazing book of technique. Without a doubt, a true inspiration for all."
Eric Ripert

"How to cook everything from the best culinary school in America. This is The Mothership for recipes and basic culinary techniques. Anyone and everyone serious about food and cooking should have one in their kitchen."
Anthony Bourdain

"The CIA continues not only to set standards but to raise them industry-wide. This is a great book, a valuable reference in both the restaurant kitchen and the home kitchen."
Michael Ruhlman

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Product Details

ISBN-13:
9780470421352
Publisher:
Wiley
Publication date:
09/13/2011
Pages:
1232
Sales rank:
33,074
Product dimensions:
8.60(w) x 10.90(h) x 2.10(d)

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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