About this product

Product Identifiers

PublisherWiley & Sons, Incorporated, John

ISBN-100470421355

ISBN-139780470421352

eBay Product ID (ePID)8069192048

Product Key Features

Number of Pages1232 Pages

Publication NameProfessional Chef

LanguageEnglish

Publication Year2011

SubjectMethods / Quantity, Methods / General

TypeTextbook

Subject AreaCooking

AuthorThe Culinary Institute of America (Cia)

FormatHardcover

Dimensions

Item Height2.3 in

Item Weight128.3 Oz

Item Length12.4 in

Item Width8.8 in

Additional Product Features

Edition Number9

Intended AudienceCollege Audience

LCCN2011-021011

Dewey Edition22

TitleLeadingThe

Number of Volumes2 vols.

IllustratedYes

Dewey Decimal641.5/7

Table Of ContentMaster 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 Professional Kitchen 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 IDENTIFICATION 127 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 SHELLFISH 361 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 Pasta and 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

Synopsis"The bible for all chefs." Paul Bocuse "Well-researched and documented, The Culinary Institute of Americas latest offering includes the essential tools to become a successful modern chef. The Professional Chef continues to evolve and improve with age." Thomas Keller " The Professional Chef continues to be an incredibly valuable reference guide that we keep handy in all our restaurant kitchens." Susan Feniger and Mary Sue Milliken "This important book is a classic resource, an indispensable reference for both the professional and serious home cook." Alfred Portale "The newest edition of The Professional Chef is truly an amazing book of technique. Without a doubt, a true inspiration for all." Eric Ripert "How to cook everything from the best culinary school in America. This is The Mothership for recipes and basic culinary techniques. Anyone and everyone serious about food and cooking should have one in their kitchen." Anthony Bourdain "The CIA continues not only to set standards but to raise them industry-wide. This is a great book, a valuable reference in both the restaurant kitchen and the home kitchen." Michael Ruhlman, The 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)., 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., "The bible for all chefs." --Paul Bocuse 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. Includes an entirely new chapter on plated desserts and new coverage of topics that range from sous vide cooking to barbecuing to seasonality Highlights quick reference pages for each major cooking technique or preparation, guiding you with at-a-glance information answering basic questions and giving new insights with expert tips Features nearly 900 recipes and more than 800 gorgeous full-color photographs Covering the full range of modern techniques and classic and contemporary recipes, The Professional Chef, Ninth Edition is the essential reference for every serious cook.

LC Classification NumberTX820.P738 2011