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"The bible for all chefs." Paul Bocuse
"The tenth edition of The Professional Chef is the handbook for aspiring chefs. These essential techniques, with a reverence to tradition and an eye to the future, are the key to mastering the art of cooking." Thomas Keller
"Whether you are starting your culinary career, are an aspiring home chef, or a professional in need of a refresher, this book is the resource for you. It is a must-have for anyone who believes Food is Life." Anne Burrell '96
"Every dish has a soul. In order to tell your story and execute your vision, you need the foundation. The Professional Chef is the book that helped me master the fundamentals so I could shape my own identity as a chef." Kwame Onwuachi '13
"As a Chef cooking over 20 years in the industry, I have always relied on the foundation that The Professional Chef lays. To me, this book needs to be a part of each and every chef's library who wants to succeed and build a lasting career and legacy in this industry." Maneet Chauhan '00
"In this era of plant-forward cooking, The Professional Chef gives vegetables, grains, and legumes their place at the center of the plate. It is the go-to resource for how to build flavor and get the most from your ingredients." Kyle Connaughton
"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 '78
"The bible for all chefs." Paul Bocuse
"The tenth edition of The Professional Chef is the handbook for aspiring chefs. These essential techniques, with a reverence to tradition and an eye to the future, are the key to mastering the art of cooking." Thomas Keller
"Whether you are starting your culinary career, are an aspiring home chef, or a professional in need of a refresher, this book is the resource for you. It is a must-have for anyone who believes Food is Life." Anne Burrell '96
"Every dish has a soul. In order to tell your story and execute your vision, you need the foundation. The Professional Chef is the book that helped me master the fundamentals so I could shape my own identity as a chef." Kwame Onwuachi '13
"As a Chef cooking over 20 years in the industry, I have always relied on the foundation that The Professional Chef lays. To me, this book needs to be a part of each and every chef's library who wants to succeed and build a lasting career and legacy in this industry." Maneet Chauhan '00
"In this era of plant-forward cooking, The Professional Chef gives vegetables, grains, and legumes their place at the center of the plate. It is the go-to resource for how to build flavor and get the most from your ingredients." Kyle Connaughton
"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 '78
Founded in 1946, The Culinary Institute of America is the world's premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master's, bachelor's, and associate degrees with majors in culinary arts, baking & pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore.
Master Recipe List vi
Acknowledgments ix
Introduction x
Part One The Culinary Professional xii
Chapter 1 Introduction to the Profession 3
Chapter 2 Menus and Recipes 19
Chapter 3 Basics of Food Science 35
Part Two Tools and Ingredients in the Professional Kitchen 44
Chapter 4 Equipment Identification 47
Chapter 5 Meat, Poultry, and Game Identification 67
Chapter 6 Fish and Shellfish Identification 83
Chapter 7 Fruit, Vegetable, and Fresh Herb Identification 97
Chapter 8 Dairy and Egg Purchasing and Identification 133
Chapter 9 Dry Goods Identification 145
Chapter 10 Fabricating Meats, Poultry, and Fish 167
Chapter 11 Fabricating Vegetables 215
Part Three Mise en Place, Stocks, Sauces, and Soups 244
Chapter 12 Mise En Place 247
Chapter 13 Soups 287
Chapter 14 Sauces 327
Part Four Essential Cooking Techniques 382
Chapter 15 Grilling and Broiling 385
Chapter 16 Roasting 411
Chapter 17 Sautéing 443
Chapter 18 Pan Frying 473
Chapter 19 Deep Frying 497
Chapter 20 Steaming 515
Chapter 21 Braising and Stewing 535
Chapter 22 Shallow Poaching and Pan Steaming 563
Chapter 23 Deep Poaching, Simmering, and Boiling 579
Part Five Potatoes, Grains and Legumes, and Pasta and Dumplings 598
Chapter 24 Cooking Potatoes 601
Chapter 25 Grains and Legumes 639
Chapter 26 Pasta and Dumplings 669
Part Six Eggs and the Cold Kitchen 696
Chapter 27 Cooking Eggs 699
Chapter 28 the Cold Kitchen 729
Part Seven Baking and Pastry 760
Chapter 29 Baking Mise En Place 763
Chapter 30 Baking Techniques 791
Chapter 31 Kitchen Desserts and Savory Baking 845
Appendix A- 1
Glossary G- 1
Recipe Index R- 1
Subject Index S- 1
| Erscheinungsjahr: | 2024 |
|---|---|
| Genre: | Importe |
| Rubrik: | Essen & Trinken |
| Thema: | Allgemeine Lexika |
| Medium: | Buch |
| Inhalt: | Einband - fest (Hardcover) |
| ISBN-13: | 9781119490951 |
| ISBN-10: | 1119490952 |
| Sprache: | Englisch |
| Einband: | Gebunden |
| Autor: | The Culinary Institute of America (Cia) |
| Auflage: | 10th edition |
| Hersteller: | Wiley |
| Maße: | 284 x 225 x 50 mm |
| Von/Mit: | The Culinary Institute of America |
| Erscheinungsdatum: | 30.04.2024 |
| Gewicht: | 2,832 kg |
Founded in 1946, The Culinary Institute of America is the world's premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master's, bachelor's, and associate degrees with majors in culinary arts, baking & pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore.
Master Recipe List vi
Acknowledgments ix
Introduction x
Part One The Culinary Professional xii
Chapter 1 Introduction to the Profession 3
Chapter 2 Menus and Recipes 19
Chapter 3 Basics of Food Science 35
Part Two Tools and Ingredients in the Professional Kitchen 44
Chapter 4 Equipment Identification 47
Chapter 5 Meat, Poultry, and Game Identification 67
Chapter 6 Fish and Shellfish Identification 83
Chapter 7 Fruit, Vegetable, and Fresh Herb Identification 97
Chapter 8 Dairy and Egg Purchasing and Identification 133
Chapter 9 Dry Goods Identification 145
Chapter 10 Fabricating Meats, Poultry, and Fish 167
Chapter 11 Fabricating Vegetables 215
Part Three Mise en Place, Stocks, Sauces, and Soups 244
Chapter 12 Mise En Place 247
Chapter 13 Soups 287
Chapter 14 Sauces 327
Part Four Essential Cooking Techniques 382
Chapter 15 Grilling and Broiling 385
Chapter 16 Roasting 411
Chapter 17 Sautéing 443
Chapter 18 Pan Frying 473
Chapter 19 Deep Frying 497
Chapter 20 Steaming 515
Chapter 21 Braising and Stewing 535
Chapter 22 Shallow Poaching and Pan Steaming 563
Chapter 23 Deep Poaching, Simmering, and Boiling 579
Part Five Potatoes, Grains and Legumes, and Pasta and Dumplings 598
Chapter 24 Cooking Potatoes 601
Chapter 25 Grains and Legumes 639
Chapter 26 Pasta and Dumplings 669
Part Six Eggs and the Cold Kitchen 696
Chapter 27 Cooking Eggs 699
Chapter 28 the Cold Kitchen 729
Part Seven Baking and Pastry 760
Chapter 29 Baking Mise En Place 763
Chapter 30 Baking Techniques 791
Chapter 31 Kitchen Desserts and Savory Baking 845
Appendix A- 1
Glossary G- 1
Recipe Index R- 1
Subject Index S- 1
| Erscheinungsjahr: | 2024 |
|---|---|
| Genre: | Importe |
| Rubrik: | Essen & Trinken |
| Thema: | Allgemeine Lexika |
| Medium: | Buch |
| Inhalt: | Einband - fest (Hardcover) |
| ISBN-13: | 9781119490951 |
| ISBN-10: | 1119490952 |
| Sprache: | Englisch |
| Einband: | Gebunden |
| Autor: | The Culinary Institute of America (Cia) |
| Auflage: | 10th edition |
| Hersteller: | Wiley |
| Maße: | 284 x 225 x 50 mm |
| Von/Mit: | The Culinary Institute of America |
| Erscheinungsdatum: | 30.04.2024 |
| Gewicht: | 2,832 kg |
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