The Professional Chef

Front Cover
John Wiley & Sons, Sep 13, 2011 - Cooking - 1232 pages
"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.

 

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Many detailed color photos of food ingredients

User Review  - jeanlanz - Overstock.com

We bought this book for a young friend who wants to become a chef and own his own restaurant. He is delighted with the book. The book is well organized. The many photos resemble those in a Dorling ... Read full review

LibraryThing Review

User Review  - TigerLMS - LibraryThing

The best book for cooking technique I've ever had. Peterson's are also nice, but this monumental volume is the size of a small European nation and produces vastly better cuisine. An absolute must for anyone who wants to cook a legitimate meal. Read full review

Contents

PART ONE the culinary professional
4
INTRODUCTION TO THE PROFESSION
5
MENUS AND RECIPES
13
THE BASICS OF NUTRITION AND FOOD SCIENCE
23
FOOD AND KITCHEN SAFETY
31
PART TWO tools professional and ingredients kitchen in
32
EQUIPMENT IDENTIFICATION
43
MEAT POULTRY AND GAME IDENTIFICATION
71
steaming
613
PART FIVE vegetables potatoes grains and legumes and pasta and dumplings
618
MISE EN PLACE FOR VEGETABLES AND FRESH HERBS
619
Ribs Kalbi Jjim 582
636
COOKING VEGETABLES
647
FrenchStyle Peas 712
677
Gingered Snow Peas
684
Spaghetti Squash
691

FISH AND SHELLFISH IDENTIFICATION
101
FRUIT VEGETABLE AND FRESH HERB IDENTIFICATION
129
DAIRY AND EGG PURCHASING AND IDENTIFICATION
183
DRY GOODS IDENTIFICATION
199
MISE EN PLACE FOR STOCKS SAUCES AND SOUPS
241
STOCKS
253
stocks
255
Chicken Stock
263
SAUCES
267
chapter 14
301
soups
303
PART FOUR meats poultry fish and shellfish
361
MISE EN PLACE FOR MEATS POULTRY FISH AND SHELLFISH
363
Tortilla Soup 335
364
Fines Herbes
369
FABRICATING MEATS POULTRY AND FISH
377
GRILLING BROILING AND ROASTING
425
Grilled or Broiled Sirloin Steak
440
Skewered Beef and Scallions
446
Indian Grilled Lamb with Fresh
453
SAUTÉING PAN FRYING AND DEEP FRYING
487
STEAMING AND SUBMERSION COOKING
533
BRAISING AND STEWING
571
Poblanos Rellenos
699
Broccoli Rabe with Garlic and
705
Braised Red Cabbage
711
COOKING POTATOES
713
COOKING GRAINS AND LEGUMES
753
COOKING PASTA AND DUMPLINGS
809
COOKING EGGS
847
SALAD DRESSINGS AND SALADS
881
SANDWICHES
931
HORS DOEUVRE AND APPETIZERS
947
CHARCUTERIE AND GARDE MANGER
987
PART SEVEN baking and pastry chapter 31 BAKING MISE EN PLACE
1015
YEAST BREADS
1025
PASTRY DOUGHS AND BATTERS
1049
CUSTARDS CREAMS AND MOUSSES
1093
FILLINGS FROSTINGS AND DESSERT SAUCES
1109
PLATED DESSERTS
1131
Appendix
1161
Glossary 1167
1161
Readings and Resources 1185
1161
Recipe Index 1191
1161
Subject Index 1202
1161
Copyright

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About the author (2011)

Founded in 1946, The Culinary Institute of America is anindependent, not-for-profit college offering bachelor's andassociate degrees in culinary arts and baking and pastry arts, aswell as certificate programs in culinary arts and wine and beveragestudies. A network of more than 45,000 alumni has helped the CIAearn its reputation as the world's premier culinary college. The CIA, which also offers courses for professionals and foodenthusiasts, as well as consulting services for the foodservice andhospitality industry, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore.

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