John Wiley & Sons The Professional Chef Cover "The bible for all chefs." --Paul Bocuse Named one of the five favorite culinary books of this deca.. Product #: 978-1-119-50152-7 Regular price: $41.03 $41.03 Auf Lager

The Professional Chef

The Culinary Institute of America (CIA)

Cover

9. Auflage Februar 2021
1232 Seiten, eText
Wiley & Sons Ltd

ISBN: 978-1-119-50152-7
John Wiley & Sons

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"The bible for all chefs."
--Paul Bocuse

Named one of the five favorite culinary books of this decade byFood Arts magazine, The Professional Chef is theclassic kitchen reference that many of America's top chefs haveused to understand basic skills and standards for quality as wellas develop a sense of how cooking works. Now, the ninth editionfeatures an all-new, user-friendly design that guides readersthrough each cooking technique, starting with a basic formula,outlining the method at-a-glance, offering expert tips, coveringeach method with beautiful step-by-step photography, and finishingwith recipes that use the basic techniques.

The new edition also offers a global perspective and includesessential information on nutrition, food and kitchen safety,equipment, and product identification. Basic recipe formulasillustrate fundamental techniques and guide chefs clearly throughevery step, from mise en place to finished dishes.
* Includes an entirely new chapter on plated desserts and newcoverage of topics that range from sous vide cooking to barbecuingto seasonality
* Highlights quick reference pages for each major cookingtechnique or preparation, guiding you with at-a-glance informationanswering basic questions and giving new insights with experttips
* Features nearly 900 recipes and more than 800 gorgeousfull-color photographs

Covering the full range of modern techniques and classic andcontemporary recipes, The Professional Chef, Ninth Editionis the essential reference for every serious cook.

Master Recipe List viii

Acknowledgments xvi

Introduction xviii

PART ONE The Culinary Professional

Chapter 1 INTRODUCTION TO THE PROFESSION 3

Chapter 2 MENUS AND RECIPES 13

Chapter 3 THE BASICS OF NUTRITION AND FOOD SCIENCE 23

Chapter 4 FOOD AND KITCHEN SAFETY 31

PART TWO Tools and Ingredients in the ProfessionalKitchen

Chapter 5 EQUIPMENT IDENTIFICATION 43

Chapter 6 MEAT, POULTRY, AND GAME IDENTIFICATION 69

Chapter 7 FISH AND SHELLFISH IDENTIFICATION 99

Chapter 8 FRUIT, VEGETABLE, AND FRESH HERB IDENTIFICATION127

Chapter 9 DAIRY AND EGG PURCHASING AND IDENTIFICATION 181

Chapter 10 DRY GOODS IDENTIFICATION 199

PART THREE Stocks, Sauces, and Soups

Chapter 11 MISE EN PLACE FOR STOCKS, SAUCES, AND SOUPS 239

Chapter 12 STOCKS 253

Chapter 13 SAUCES 267

Chapter 14 SOUPS 301

PART FOUR Meats, Poultry, Fish, and Shellfish

Chapter 15 MISE EN PLACE FOR MEATS, POULTRY, FISH, AND SHELLFISH361

Chapter 16 FABRICATING MEATS, POULTRY, AND FISH 375

Chapter 17 GRILLING, BROILING, AND ROASTING 423

Chapter 18 SAUTÉING, PAN FRYING, AND DEEP FRYING 487

Chapter 19 STEAMING AND SUBMERSION COOKING 531

Chapter 20 BRAISING AND STEWING 571

PART FIVE Vegetables, Potatoes, Grains and Legumes, and Pastaand Dumplings

Cchapter 21 MISE EN PLACE FOR VEGETABLES AND FRESH HERBS 617

Cchapter 22 COOKING VEGETABLES 647

Cchapter 23 COOKING POTATOES 713

Cchapter 24 COOKING GRAINS AND LEGUMES 751

Cchapter 25 COOKING PASTA AND DUMPLINGS 807

PART SIX Breakfast and Ggarde Mmanger

Chapter 26 COOKING EGGS 847

Chapter 27 SALAD DRESSINGS AND SALADS 879

Chapter 28 SANDWICHES 931

Chapter 29 HORS D'OEUVRE AND APPETIZERS 945

Chapter 30 CHARCUTERIE AND GARDE MANGER 985

PART SEVEN Baking and Pastry

Chapter 31 BAKING MISE EN PLACE 1015

Chapter 32 YEAST BREADS 1025

Chapter 33 PASTRY DOUGHS AND BATTERS 1047

Chapter 34 CUSTARDS, CREAMS, AND MOUSSES 1091

Chapter 35 FILLINGS, FROSTINGS, AND DESSERT SAUCES 1107

Chapter 36 PLATED DESSERTS 1131

Appendix 1161

Glossary 1167

Readings and Resources 1185

Recipe Index 1191

Subject Index 1202
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.

The Culinary Institute of America (CIA), Hyde Park, New York