The Professional Chef

Name: The Professional Chef
Brand: Unknown
SKU: 9780470421352
Price: 186.99 NZD
Availability: InStock

By The Culinary Institute of America (CIA)

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Summary

The Professional Chef is the definitive guide from the Culinary Institute of America, detailing essential ingredients, equipment, and professional cooking techniques. Covering a comprehensive range of foods from vegetables to seafood, and including new chapters on global cuisines and plated desserts, this book equips readers with the skills and knowledge needed in today’s diverse culinary world.
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Format: Hardback

$186⁹⁹

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The Professional Chef

$186⁹⁹

Book Hero Magic created this recommendation. While it's new and still learning, it may not be perfect - your feedback is welcome! IS THIS YOUR NEXT READ?

This book is ideal for aspiring chefs, culinary students, and enthusiastic home cooks seeking a thorough, professional-level reference to develop their cooking skills and understanding of global culinary practices.

The Professional Chef has always provided a complete introduction to classical European cooking, and this all-new edition is completely revised and updated with coverage of topics that are growing in importance.

Description

The Professional Chef is among the best-selling titles in Wiley's cooking programme and represents the cornerstone book in our publishing partnership with the CIA. We have completely reorganised this book to reflect the way that people cook in the kitchen today, with the best of foods and flavours 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-colour 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).

Book Details

INFORMATION

ISBN: 9780470421352

Publisher: John Wiley & Sons Inc

Format: Hardback

Date Published: 30 September 2011

Country: United States

Imprint: John Wiley & Sons Inc

Edition: 9th edition

Illustration: Charts: 50 B&W, 0 Color; Photos: 0 B&W, 825 Color; Drawings: 0 B&W, 50 Color; Maps: 0 B&W, 5 Color

Audience: Tertiary education

DIMENSIONS

Spine width: 58.0mm

Width: 224.0mm

Height: 279.0mm

Weight: 3493g

Pages: 1232

Collections

Education & Reference Engineering, Technology & Agriculture Non-Fiction Science & Nature The Culinary Institute of America (CIA)

About the Author

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.