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Standort: Chambersburg, PA, USA
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- ISBN
- 1119490952
Über dieses Produkt
Product Identifiers
Publisher
Wiley & Sons, Incorporated, John
ISBN-10
1119490952
ISBN-13
9781119490951
eBay Product ID (ePID)
25064272420
Product Key Features
Number of Pages
960 Pages
Language
English
Publication Name
Professional Chef
Subject
Methods / General, General, Industries / Food Industry
Publication Year
2024
Type
Textbook
Subject Area
Cooking, House & Home, Business & Economics
Format
Hardcover
Dimensions
Item Height
1.9 in
Item Weight
99 Oz
Item Length
11 in
Item Width
8.8 in
Additional Product Features
Edition Number
10
Intended Audience
College Audience
LCCN
2024-006965
Reviews
"The bible for all chefs." -- Paul Bocuse "The tenth edition of The Professional Chef is the handbook for aspiring chefs. These essential techniques, with a reverence to tradition and an eye to the future, are the key to mastering the art of cooking." -- Thomas Keller "Whether you are starting your culinary career, are an aspiring home chef, or a professional in need of a refresher, this book is the resource for you. It is a must-have for anyone who believes Food is Life." -- Anne Burrell '96 "Every dish has a soul. In order to tell your story and execute your vision, you need the foundation. The Professional Chef is the book that helped me master the fundamentals so I could shape my own identity as a chef." -- Kwame Onwuachi '13 "As a Chef cooking over 20 years in the industry, I have always relied on the foundation that The Professional Chef. To me, this book needs to be a part of each and every chef's library who wants to succeed and build a lasting career and legacy in this industry." -- Maneet Chauhan '00 "In this era of plant-forward cooking, The Professional Chef gives vegetables, grains, and legumes their place at the center of the plate. It is the go-to resource for how to build flavor and get the most from your ingredients." -- Kyle Connaughton "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 '78
TitleLeading
The
Dewey Edition
22
Dewey Decimal
641.5/7
Table Of Content
Master Recipe List vi Acknowledgments ix Introduction x Part One The Culinary Professional xii Chapter 1 Introduction to the Profession 3 Chapter 2 Menus and Recipes 19 Chapter 3 Basics of Food Science 35 Part Two Tools and Ingredients in the Professional Kitchen 44 Chapter 4 Equipment Identification 47 Chapter 5 Meat, Poultry, and Game Identification 67 Chapter 6 Fish and Shellfish Identification 83 Chapter 7 Fruit, Vegetable, and Fresh Herb Identification 97 Chapter 8 Dairy and Egg Purchasing and Identification 133 Chapter 9 Dry Goods Identification 145 Chapter 10 Fabricating Meats, Poultry, and Fish 167 Chapter 11 Fabricating Vegetables 215 Part Three Mise en Place, Stocks, Sauces, and Soups 244 Chapter 12 Mise En Place 247 Chapter 13 Soups 287 Chapter 14 Sauces 327 Part Four Essential Cooking Techniques 382 Chapter 15 Grilling and Broiling 385 Chapter 16 Roasting 411 Chapter 17 Sautéing 443 Chapter 18 Pan Frying 473 Chapter 19 Deep Frying 497 Chapter 20 Steaming 515 Chapter 21 Braising and Stewing 535 Chapter 22 Shallow Poaching and Pan Steaming 563 Chapter 23 Deep Poaching, Simmering, and Boiling 579 Part Five Potatoes, Grains and Legumes, and Pasta and Dumplings 598 Chapter 24 Cooking Potatoes 601 Chapter 25 Grains and Legumes 639 Chapter 26 Pasta and Dumplings 669 Part Six Eggs and the Cold Kitchen 696 Chapter 27 Cooking Eggs 699 Chapter 28 the Cold Kitchen 729 Part Seven Baking and Pastry 760 Chapter 29 Baking Mise En Place 763 Chapter 30 Baking Techniques 791 Chapter 31 Kitchen Desserts and Savory Baking 845 Appendix A- 1 Glossary G- 1 Recipe Index R- 1 Subject Index S- 1
Synopsis
The Professional Chef is the quintessential kitchen companion from The Culinary Institute of America, used by hundreds of America's top chefs. This updated 10th Edition presents the skills and quality standards needed to master the fundamentals of cooking. A refreshed, modern design features simplified definitions and techniques streamlined into step-by-step instructions to support aspiring chefs and culinary students of any level. Revisions in the 10th edition include using modern plant-forward ingredients, in line with the CIA and Harvard's Menus of Change initiative, highlighting that vegetables can also be the star at the center of the plate. The authors merged meat and vegetable cookery chapters, and updated some recipes to feature plant-based ingredients, all revised in the CIA's own test kitchen. Chapters are reorganized to follow the CIA Culinary Fundamentals course more closely, with new troubleshooting sections based on frequent classroom questions, to help students and chefs solve problems before they occur, with updated text and photo examples. Updates for instructors and students include: "Method at a Glance" and "Method in Details" features provide overviews and in-depth step-by-step guidance "Beyond the Basics" sections offer ideas for expanding and improving upon techniques and recipes, with "Tips of the Trade" advice from real world kitchens "Preserving the Flavor" provides finishing instructions for each recipe and suggestions for reusing recipe byproduct Techniques now include two sections of recipes: base examples, and "More to Try" variations for further exploration, plus "Quality Criteria" that describe the expected results from each technique Includes even more recipes, illustrated with over 100 new full-color photos of ingredients, techniques, and plated dishes. Over 300 photos in total With focus on the simplicity and freshness of food and perfect kitchen technique, The Professional Chef, Tenth Edition is an essential introduction for students, and reference for every professional and home cook., The Professional Chef is the quintessential kitchen reference that many of America's top chefs have used to hone their skills and quality standards, and develop a sense of the fundamentals of cooking. Now, the newly revised tenth edition provides an exhaustive overview of the ingredients, equipment, and skills needed by professional chefs, and lays out step-by-step techniques for handling the full range of the modern chef's pantry. The user-friendly design guides readers through cooking techniques, starting with a basic formula and method outline, plus expert tips, beautiful step-by-step photography, and recipes that reinforce the basic techniques. "Method at a Glance" and "Method in Details" features provide overviews and in-depth guidance. The 10th edition streamlines the culinary fundamentals, demonstrates real-world practices based on classic techniques, and provides information on other topics, such as plant-forward principles and culinary and flavor science. Updates in the Tenth Edition include: Each chapter begins with a clear and succinct definition of the featured technique. Introductory texts have been streamlined to shorter, easier-to-digest bullets. Any need-to-know info has been moved from later in the chapter (for example, method in detail captions) to this section. Preserving the Flavor from Technique Food--Gives detailed finishing instructions for each technique, as well as ways to reuse recipe byproduct. Quality Criteria for each technique Beyond the Basics--a second chapter section for how to expand/improve upon base techniques and recipes: Presents additional relevant information regarding variations of a technique Tips of the Trade--advice from faculty on scaling and time-saving tips used in "real world" kitchens Troubleshooting--getting ahead of students' commonly asked questions Recipes have been split into two sections, Foundational Recipes and More Recipes to Try. This will distinguish between base recipes used to illustrate technique and recipes with variations on the technique, or those considered "advanced." Covering the full range of modern techniques and classic and contemporary recipes, The Professional Chef, Tenth Edition is an essential introduction for students, and reference for every professional and home cook.
LC Classification Number
TX820.P738 2024
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