The Professional Chef

The Professional Chef PDF Book Detail Author: The Culinary Institute of America (CIA)
Publisher: John Wiley & Sons
ISBN: 0470421355
Category : Cooking
Languages : en
Pages : 1232

Book Description
"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.

Study Guide to accompany The Professional Chef 9e

Study Guide to accompany The Professional Chef  9e PDF Book Detail Author: The Culinary Institute of America (CIA)
Publisher: John Wiley & Sons
ISBN: 1118139887
Category : Cooking
Languages : en
Pages : 208

Book Description
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 Professional Pastry Chef

The Professional Pastry Chef PDF Book Detail Author: Bo Friberg
Publisher: John Wiley & Sons
ISBN: 0471359254
Category : Cooking
Languages : en
Pages : 1040

Book Description
The reference of choice for thousands of pastry chefs and home cooks A favorite of pastry lovers and serious chefs worldwide, The Professional Pastry Chef presents comprehensive coverage of basic baking and pastry techniques in a fresh and approachable way. Now skillfully revised and redesigned to meet the needs of today's pastry kitchen, this classic reference is better-and easier to use-than ever. The new edition contains more than 650 recipes, which offer a new emphasis on American applications of European techniques with yields suitable for restaurant service or for entertaining at home. It shares encyclopedic guidance on everything from mise en place preparation and basic doughs to new chapters covering flatbreads, crackers, and homestyle desserts. Throughout, award-winning Executive Pastry Chef Bo Friberg explains not only how to perform procedures, but also the principles behind them, helping readers to build a firm foundation based on understanding rather than memorizing formulas. Illustrated step-by-step instructions demystify even the most complex techniques and presentations, while 100 vivid color photographs bring finished dishes to life with a sublime touch of visual inspiration. Whether used to develop skills or refine techniques, to gain or simply broaden a repertoire, The Professional Pastry Chef is filled with information and ideas for creating mouthwatering baked goods and tantalizing desserts-today and for years to come.

The Professional Chef s Book of Charcuterie

The Professional Chef s Book of Charcuterie PDF Book Detail Author: Tina G. Mueller
Publisher: Van Nostrand Reinhold
ISBN:
Category : Cooking
Languages : en
Pages : 276

Book Description
Provides recipes for savory pies featuring pork, veal, ham, beef, chicken, sausage, vegetables, and fruit, as well as condiments and sauces

In the Hands of a Chef

In the Hands of a Chef PDF Book Detail Author: Culinary Institute of America
Publisher: John Wiley & Sons
ISBN: 0470080264
Category : Cooking
Languages : en
Pages : 170

Book Description
The experts from The Culinary Institute of America furnish an essential reference for aspiring cooks that identifies and describes essential kitchen tools, equipment, and gadgets, accompanied by thorough guidelines on how to use them effectively, with helpful advice from real-world chefs on how to select, properly use, and care for knives and other items. Original.

The Professional Chef Seventh Edition Im

The Professional Chef  Seventh Edition Im PDF Book Detail Author: Culinary Institute of America (CIA) Staff
Publisher:
ISBN: 9780471209171
Category :
Languages : en
Pages : 456

Book Description

Math for the Professional Kitchen

Math for the Professional Kitchen PDF Book Detail Author: The Culinary Institute of America (CIA)
Publisher: John Wiley & Sons
ISBN: 0470508965
Category : Cooking
Languages : en
Pages : 320

Book Description
Essential math concepts for professional chefs and culinary students Ideal for students and working professionals, Math for the Professional Kitchen explains all the essential mathematical skills needed to run a successful, profitable operation. From scaling recipes and converting units of measure, to costing ingredients and setting menu prices, it covers crucial information that will benefit every foodservice provider. Written by three veteran math instructors from The Culinary Institute of America, the book utilizes a teaching methodology based on daily in-classroom practice. The entirety of the standard culinary math curriculum is covered, including conversions, determining yields, purchasing, portioning, and more. Vital mathematical concepts are reinforced with easy-to-understand examples and review questions This is a thorough, comprehensive main text for culinary students as well as a great kitchen reference for working professionals Math for the Professional Kitchen will be an invaluable resource not only in the classroom but also in the kitchen as students embark on their professional careers, where math skills play a crucial role in the ever-important bottom line.

Purchasing for Chefs

Purchasing for Chefs PDF Book Detail Author: Andrew H. Feinstein
Publisher: John Wiley & Sons
ISBN: 0470292164
Category : Business & Economics
Languages : en
Pages : 250

Book Description
"Now in the new Second Edition, Purchasing for Chefs is a comprehensive yet concise treatment of the purchasing principles that teaches students and chefs the basic principles of how to purchase goods and services in order to run their businesses effectively. It contains sections on "Purchasing Technology" that explains purchasing lingo beyond the scope of the book as well as illustrating different tools used in purchasing. This book is written in a unique conversational style that makes purchasing an accessible subject"--Provided by publisher.

The Professional Chef Study Guide

The Professional Chef  Study Guide PDF Book Detail Author: The Culinary Institute of America
Publisher: Wiley
ISBN: 9780471209164
Category : Cooking
Languages : en
Pages : 272

Book Description
The Professional Chef, the official text of The Culinary Institute of America's culinary degree program, has taught tens of thousands of chefs the techniques and fundamentals that have launched their careers. Now in a revolutionary revision, The Professional Chef, Seventh Edition not only teaches the reader how, but is designed to reflect why the CIA methods are the gold standard for chefs. With lavish, four-color photography and clear, instructive text, The Professional Chef, Seventh Edition guides culinary students--professional aspirants and serious home cooks, alike--to mastery of the kitchen. Over 660 classic and contemporary recipes, with almost 200 variations, were chosen especially for their use of fundamental techniques. These techniques and recipes form a foundation from which a professional chef or home cook can build a personal repertoire. From mise en place (preparation) to finished dishes, the book covers Stocks, Sauces, and Soups; Meats, Poultry, Fish, and Shellfish; Vegetables, Potatoes, Grains, and Legumes, Pasta and Dumplings; Breakfast and Garde Manger; Baking and Pastry. In addition to a comprehensive treatment of techniques and recipes, The Professional Chef, Seventh Edition teaches readers other critical elements of the professional chef's domain--much of it universally applicable to any kitchen. From "An Introduction to the Professional," to the identification of tools and ingredients, to nutrition, food science and food and kitchen safety, the book is a wealth of beautifully presented information useful for any cook. The Culinary Institute of America has been hailed as "The nation's most influential training school for professional cooks" by Time magazine. The Professional Chef, Seventh Edition, the cornerstone of its program in book form, belongs on the shelf of every serious cook.