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New Professional Chef: The Culinary Institute of America / Edition 6
     

New Professional Chef: The Culinary Institute of America / Edition 6

5.0 1
by The Culinary Institute of America (CIA), Mary Deirdre Donovan, Ferdinand Metz, Paul Bocuse, Ferdinand Metz
 

ISBN-10: 0471286796

ISBN-13: 9780471286790

Pub. Date: 11/28/1995

Publisher: Wiley

Thoroughly revised encyclopedic classic used by professionals for decades. The definitive reference is easier to use and is packed with the most up to date information with 1000 reference recipes conveniently located in one section.

Overview

Thoroughly revised encyclopedic classic used by professionals for decades. The definitive reference is easier to use and is packed with the most up to date information with 1000 reference recipes conveniently located in one section.

Product Details

ISBN-13:
9780471286790
Publisher:
Wiley
Publication date:
11/28/1995
Edition description:
Older Edition
Pages:
1216
Product dimensions:
8.88(w) x 11.04(h) x 2.20(d)

Table of Contents

Introduction to the Profession.

THE FOODSERVICE PROFESSIONAL.

The Professional Chef.

Food and Kitchen Safety.

Nutrition and Healthy Cooking.

Equipment Identification.

The Raw Ingredients.

COOKING IN THE PROFESSIONAL KITCHEN.

Mise en Place.

Soups.

Sauces.

Dry-Heat Cooking Methods.

Moist-Heat and Combination Cooking Techniques.

Charcuterie and Garde-Manager.

Baking and Pastry.

THE RECIPES.

Mise en Place and Stock Recipe.

Soup Recipes.

Sauce Recipes.

Meat Entrées.

Poultry Entrées.

Fish Entrées.

Vegetarian Entrées.

International Entrées.

Vegetable Side Dishes.

Potato, Grain, and Pasta Dishes.

Breakfast Recipes.

Salads and Salad Dressings.

Sandwiches and Pizzas.

Hors d'Oeurvres and Appetizers.

Sausages, Pâtés, and Terrines.

Breads.

Kitchen Desserts.

Cakes and Pastries.

Appendices.

Glossary.

Recommended Reading List.

Food Associations.

Index.

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New Professional Chef: The Culinary Institute of America 5 out of 5 based on 0 ratings. 1 reviews.
Guest More than 1 year ago
If you take your cooking seriously, this is a required text. I've been working out of this book for a few years and havn't found a dud yet. I took many of my other cookbooks to the second hand stores. Expensive? Yes, and worth each dime. Note: many of the recipies are intended for restaurants. I've only found a few that couldn't be easily scaled down. Also, you'll need a small kitchen scale, as many ingredients are given by weight. This is THE COOKBOOK of all time.