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Sunday 30 May 2010
The Professional Chef Reviews
Author: The Culinary Institute of America Edition: 9 Publisher: Wiley Binding: Hardcover ISBN: 0470421355 Price: You Save: 47%
The Professional Chef
"The bible for all chefs.The Professional Chef review. —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 dishesRead full reviews of The Professional Chef.
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"Ready to cook like the pros? Called ñthe bible for all chefsî by Paul Bocuse, The Professional Chef has been the culinary worldÍs premier resource for decades. Now, on Inkling, this classic by The Culinary Institute of America includes even more useful features like more than 100 instructional videos, 175 interactive images, note-sharing between cooks, quizzes, and more. "
Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional ChefT 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 tec
Store Search search Title, ISBN and Author The Professional Chef by The Culinary Institute of America Estimated delivery 3-12 business days Format Hardcover Condition Brand New 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.
author the culinary institute of america cia format hardback language english publication year 30 09 2011 subject management business economics industry subject 2 business accounting vocational textbooks study guides title the professional chef author culinary institute of america corporate author publisher john wiley sons inc publication date sep 13 2011 pages 1232 binding hardcover edition 9 th dimensions 9 00 wx 11 25 hx 2 25 d isbn 0470421355 subject cooking methods professional descriptio
payment | shipping rates | returns The Professional Chef ® (Study Guide, 7th Edition) The Culinary Institute of America ISBN: 0471209163 Title: The Professional Chef ® (Study Guide, 7th Edition) Author: The Culinary Institute of America Book Condition: New Item Notes: Binding: Paperback Publication Date: 2001-12-10 Publisher: Wiley Pages: 272 Height: 0.5500 inches Width: 8.4300 inches Weight: 1.3700 pounds About Us
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.
Book Excerpts
Smoked Brisket with Sweet Pickles (Click for recipe)
Asparagus and White Bean Lasagna (Click for recipe)
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