The Professional ChefThe Professional Chef is among the best-selling titles in Wiley's cooking program and represents the cornerstone book in our publishing partnership with the CIA. We have completely reorganized this book to reflect the way that people cook in the kitchen today, with the best of foods and flavors from around the world. The book reviews ingredients, equipment, and skills of the professional chef. It then explores the techniques for the full range of food items: vegetables, potatoes, grains, legumes, pasta, meats, fish and seafood, poultry, eggs, fruits, soups, sauces, quickbreads and cakes, yeast breads, and more. The new edition features information on global cuisines, an all-new chapter on Plated Desserts, and information on topics of growing importance such as sous vide cooking, seasonality, and sustainability. The new edition features a new user-friendly design and structure, guiding readers through the basic principles behind each technique at a glance, and then providing more in-depth information along with step-by-step photography. Complete with hundreds of recipes and four-color photographs throughout, this is the essential reference for any aspiring chef, culinary student, or cooking enthusiast. For the first time ever, The Professional Chef is also available as a revolutionary interactive iPad edition (978-1-118-12012-5). |
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 |
1161 | |
1161 | |
1161 | |