The Professional Chef by Culinary Institute of America

Description: About this productProduct Information"A serious reference for serious cooks." -Thomas Keller, Chef and owner, The French Laundry Named one of the five favorite culinary books of this decade by "Food Arts" magazine, "The Professional Chef(R)" is the classic resource that many of America's top chefs have relied on to help learn their cooking skills. Now this comprehensive "bible for all chefs" (Paul Bocuse) has been thoroughly revised and expanded to reflect the way people cook and eat today. The book includes essential information on nutrition, food and kitchen safety, and tools and ingredients, as well as more than 640 classic and contemporary recipes plus variations. One hundred and thirty-one basic recipe formulas illustrate fundamental techniques and guide cooks clearly through every step, from mise en place to finished dishes. This edition features nearly 650 all-new four-color photographs of fresh food products, step-by-step techniques, and plated dishes taken by award-winning photographer Ben Fink. It explores culinary traditions of the Americas, Asia, and Europe, and includes four-color photographs of commonly used ingredients and maps of all regions. Written "with extreme vigor and precision" (Eric Ripert, Chef and co-owner, Le Bernardin), "The Professional Chef(R)" is an unrivaled reference and source of inspiration for the serious cook. The Culinary Institute of America (Hyde Park, NY, and St. Helena, CA) was founded in 1946. Known as the Harvard of cooking schools and credited with having "changed the way Americans eat" by The James Beard Foundation, the CIA has trained nearly 50,000 foodservice professionals.Product IdentifiersPublisherWileyISBN-100764557343ISBN-139780764557347eBay Product ID (ePID)44124647Product Key FeaturesFormatHardcoverPublication Year2006LanguageEnglishDimensionsWeight122.8 OzWidth8.9in.Height2.3in.Length11.2in.Additional Product FeaturesNumber of Volumes2 Vols.Dewey Edition22Table of ContentList of Recipes. Introduction. PART ONE: The Culinary Professional 1 Introduction to the Profession. 2 Menus and Recipes. 3 The Basics of Nutrition and Food Science. 4 Food and Kitchen Safety. PART TWO: World Cuisines 5 The Americas. 6 Asia. 7 Europe. PART THREE: Tools and Ingredients in the Professional Kitchen. 8 Equipment Identification. 9 Meat, Poultry, and Game Identification. 10 Fish and Shellfish Identification. 11 Fruit, Vegetable, and Fresh Herb Identification. 12 Dairy and Egg Purchasing and Identification. 13 Dry Goods Identification. PART FOUR: Stocks, Sauces, and Soups. 14 Mise en Place for Stocks, Sauces, and Soups. 15 Stocks. 16 Sauces. 17 Soups. PART FIVE: Meats, Poultry, Fish, and Shellfish 18 Mise en Place for Meats, Poultry, and Fish. 19 Fabricating Meats, Poultry, and Fish. 20 Grilling and Broiling, Roasting and Baking. 21 Sauteing, Pan Frying, and Deep Frying. 22 Steaming and Submersion Cooking. 23 Braising and Stewing. PART SIX: Vegetables, Potatoes, Grains and Legumes, and Pasta and Dumplings. 24 Mise en Place for Vegetables and Fresh Herbs. 25 Cooking Vegetables. 26 Cooking Potatoes. 27 Cooking Grains and Legumes. 28 Cooking Pasta and Dumplings. 29 Cooking Eggs. 30 Salad Dressings and Salads. 31 Sandwiches. 32 Hors d'Oeuvre and Appetizers. 33 Charcuterie and Garde Manger. 34 Baking Mise en Place. 35 Yeast Breads. 36 Pastry Doughs and Batters. 37 Custards, Creams, and Mousses. 38 Fillings, Frostings, and Dessert Sauces.IllustratedYesDewey Decimal641.5/7Age LevelTradeCopyright Date2006AuthorCulinary Institute of America (Cia) StaffEdition Number8Edition DescriptionRevised EditionLc Classification NumberTx820.P738 2006Lccn2004-027110

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