Research Catalog
The professional chef
- Title
- The professional chef / the Culinary Institute of America.
- Publication
- Hoboken, N.J. : John Wiley & Sons, c2011.
Items in the Library & Off-site
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1 Item
| Status | Format | Access | Call Number | Item Location |
|---|---|---|---|---|
Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person. | Text | Use in library | JFF 11-1164 | Schwarzman Building - Main Reading Room 315 |
Details
- Additional Authors
- Culinary Institute of America.
- Description
- xix, 1212 p. : ill. (some col.); 29 cm.
- Summary
- "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"--
- Subjects
- Bibliography (note)
- Includes bibliographical references and indexes.
- Contents
- The culinary professional -- Tools and ingredients in the professional kitchen -- Stocks, sauces, and soups -- Meats, poultry, fish, and shellfish -- Vegetables, potatoes, grains and legumes, and pasta and dumplings -- Breakfast and garde manger -- Baking and pastry.
- Call Number
- JFF 11-1164
- ISBN
- 9780470421352
- 0470421355
- LCCN
- 2011021011
- OCLC
- YBP 2011021011
- Title
- The professional chef / the Culinary Institute of America.
- Imprint
- Hoboken, N.J. : John Wiley & Sons, c2011.
- Edition
- 9th ed.
- Bibliography
- Includes bibliographical references and indexes.
- Added Author
- Culinary Institute of America.
- Research Call Number
- JFF 11-1164