The professional chef
"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."-- Provided by publisher
eBook, English, 2011
9th edition View all formats and editions
John Wiley & Sons, Hoboken, N.J., 2011
xix, 1212 p. : ill. (some col.) ; 29 cm.
9780470421352, 9781118692431, 0470421355, 1118692438
1198237134
The culinary professional
Tools and ingredients in the professional kitchen
Stocks, sauces, and soups
Meats, poultry, fish, and shellfish
Vegetables, potatoes, grains and legumes, and pasta and dumplings
Breakfast and garde manger
Baking and pastry
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