The Professional Chef

"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.

Produk Detail:

  • Author : The Culinary Institute of America (CIA)
  • Publisher : John Wiley & Sons
  • Pages : 1232 pages
  • ISBN : 0470421355
  • Rating : 4/5 from 5 reviews
CLICK HERE TO GET THIS BOOKThe Professional Chef

The Professional Chef

The Professional Chef
  • Author : The Culinary Institute of America (CIA)
  • Publisher : John Wiley & Sons
  • Release : 13 September 2011
GET THIS BOOKThe Professional Chef

"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

The Moon King

The Moon King
  • Author : Neil Williamson
  • Publisher : Newcon Press
  • Release : 01 August 2013
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The stunning debut novel from one of genre fictions most exciting new voices. All is not well in Glassholm. Life under the moon has always been so predictable: day follows night, wax phases to wane and, after the despair of every Darkday, a person's mood soars to euphoria at Full. So it has been for five hundred years, ever since the Lunane captured the moon and tethered it to the city. Now, all that has changed. Amidst rumours of unsettling

Techniques of Healthy Cooking, 4th Edition, Professional Edition

Techniques of Healthy Cooking, 4th Edition, Professional Edition
  • Author : The Culinary Institute of America
  • Publisher : Wiley Global Education
  • Release : 17 January 2013
GET THIS BOOKTechniques of Healthy Cooking, 4th Edition, Professional Edition

Choosing a healthy eating pattern is vitally important, as diet directly influences health. From The Culinary Institute of America, Techniques of Healthy Cooking is a comprehensive kitchen reference for understanding nutrition concepts, creating healthy eating patterns, developing healthy recipes and menus, and cooking healthy recipes. From soups, salads, and appetizers to main dishes for breakfast, lunch, and dinner, there are nearly 500 recipes with more than 150 four-color photographs of ingredients, techniques, and finished dishes.

The New Professional Chef

The New Professional Chef
  • Author : Culinary Institute of America
  • Publisher : Van Nostrand Reinhold Company
  • Release : 24 May 1996
GET THIS BOOKThe New Professional Chef

The new edition of this superb reference contains additional information on such management issues as cost control, waste control, inventory, and pricing strategies, and covers such new topics as environmental impact and professional behavior. New chapters feature vegetarian recipes, international cuisine, and sandwiches. 1,400 color photos.

The Professional Pastry Chef

The Professional Pastry Chef
  • Author : Bo Friberg
  • Publisher : John Wiley & Sons
  • Release : 05 March 2002
GET THIS BOOKThe Professional Pastry Chef

The reference of choice for thousands of pastry chefs and home cooks A favorite of pastry lovers and serious chefs worldwide, The Professional Pastry Chef presents comprehensive coverage of basic baking and pastry techniques in a fresh and approachable way. Now skillfully revised and redesigned to meet the needs of today's pastry kitchen, this classic reference is better-and easier to use-than ever. The new edition contains more than 650 recipes, which offer a new emphasis on American applications of European techniques

Once Upon a Chef, the Cookbook

Once Upon a Chef, the Cookbook
  • Author : Jennifer Segal
  • Publisher : Chronicle Books
  • Release : 24 April 2018
GET THIS BOOKOnce Upon a Chef, the Cookbook

A Washington Post bestselling cookbook Become the favorite family chef with 100 tested, perfected, and family approved recipes. The healthy cookbook for every meal of the day: Once upon a time, Jenn Segal went to culinary school and worked in fancy restaurants. One marriage and two kids later she created Once Upon a Chef, the popular blog that applies her tried and true chef skills with delicious, fresh, and approachable ingredients for family friendly meals. With the authority of a professional

Betty Crocker: The Big Book of Cookies

Betty Crocker: The Big Book of Cookies
  • Author : Betty Crocker
  • Publisher : Houghton Mifflin Harcourt
  • Release : 06 August 2012
GET THIS BOOKBetty Crocker: The Big Book of Cookies

Fun and sure-to-please cookie recipes—from all-time classics to contemporary favorites Here's a massive collection of the best cookies and bars ever with more than 180 sensational recipes that are as easy to make as they are fun to eat. Whether made from scratch or with a Betty Crocker mix, these delectable cookies give you as many options as any cookie lover could want.Whether you crave traditional favorites or fancy new ideas, you'll fall in love with these lusciously diverse

Garde Manger

Garde Manger
  • Author : The Culinary Institute of America (CIA)
  • Publisher : John Wiley & Sons
  • Release : 16 April 2012
GET THIS BOOKGarde Manger

The leading guide to the professional kitchen's cold food station, now fully revised and updated Garde Manger: The Art and Craft of the Cold Kitchen has been the market's leading textbook for culinary students and a key reference for professional chefs since its original publication in 1999. This new edition improves on the last with the most up-to-date recipes, plating techniques, and flavor profiles being used in the field today. New information on topics like artisanal cheeses, contemporary styles of pickles

Culinary Artistry

Culinary Artistry
  • Author : Andrew Dornenburg,Karen Page
  • Publisher : John Wiley & Sons
  • Release : 04 November 1996
GET THIS BOOKCulinary Artistry

"In Culinary Artistry...Dornenburg and Page provide food and flavor pairings as a kind of steppingstone for the recipe-dependent cook...Their hope is that once you know the scales, you will be able to compose a symphony." --Molly O'Neil in The New York Times Magazine. For anyone who believes in the potential for artistry in the realm of food, Culinary Artistry is a must-read. This is the first book to examine the creative process of culinary composition as it explores

Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner, 2nd Edition

Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner, 2nd Edition
  • Author : Peter P. Greweling,The Culinary Institute of America (CIA)
  • Publisher : Wiley Global Education
  • Release : 16 October 2012
GET THIS BOOKChocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner, 2nd Edition

Chocolates & Confections, 2e offers a complete and thorough explanation of the ingredients, theories, techniques, and formulas needed to create every kind of chocolate and confection.Ê It is beautifully illustrated with 250 full-color photographs of ingredients, step-by-step techniques, and finished chocolates and confections.Ê From truffles, hard candies, brittles, toffee, caramels, and taffy to butter ganache confections, fondants, fudges, gummies, candied fruit, marshmallows, divinity, nougat, marzipan, gianduja, and rochers, Chocolates & Confections 2e offers the tools and techniques for professional mastery.