The Professional Chef Book 1200-Page Hardcover 9th Ninth Edition Unabridged 2011

Description: Brand new. ISBN:9780470421352Publication Year:2011Type:TextbookFormat:HardcoverLanguage:EnglishPublication Name:Professional ChefItem Height:2.3in.Author:The Culinary Institute of America (Cia)Item Length:11in.Publisher:Wiley & Sons, Incorporated, JohnItem Width:8.6in.Item Weight:127.5 OzNumber of Pages:1232 PagesAbout this productProduct Information"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 RuhlmanProduct IdentifiersPublisherWiley & Sons, Incorporated, JohnISBN-100470421355ISBN-139780470421352eBay Product ID (ePID)102854542Product Key FeaturesAuthorThe Culinary Institute of America (Cia)Publication NameProfessional ChefFormatHardcoverLanguageEnglishPublication Year2011TypeTextbookNumber of Pages1232 PagesDimensionsItem Length11in.Item Height2.3in.Item Width8.6in.Item Weight127.5 OzAdditional Product FeaturesNumber of Volumes2 Vols.Lc Classification NumberTx820.P738 2011Edition Number9Table 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 1202Copyright Date2011Target AudienceScholarly & ProfessionalTopicMethods / Quantity, Methods / GeneralLccn2011-021011Dewey Decimal641.5/7Dewey Edition22IllustratedYesGenreCooking

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