by
Culinary Institute of America.
Call Number
641.57 PRO
Publication Date
2011
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"--
Format:
Books
Publisher description http://www.loc.gov/catdir/enhancements/fy1111/2011021011-d.html
Table of contents only http://www.loc.gov/catdir/enhancements/fy1111/2011021011-t.html
Table of contents only http://www.loc.gov/catdir/enhancements/fy1111/2011021011-t.html
Relevance:
0.1251
by
Culinary Institute of America.
Call Number
643.3 CUL
Publication Date
2008
Summary
"A precise carrot julienne ... A perfect basil chiffonade ... A neatly quartered chicken ... Proficiency with knives and other kitchen tools is essential if you want to perfect your culinary artistry. Written by the experts at The Culinary Institute of America, this indispensable guide delivers all the information you need to assemble a knife kit, build your knife skills, and use a wide range of additional tools, from peelers and pitters to Parisienne scoops and pastry bags. Featuring Instructional photographs throughout plus insights and tips from top professional chefs."--BOOK JACKET.
Format:
Books
Table of contents only http://www.loc.gov/catdir/toc/ecip0616/2006021034.html
Relevance:
44824.1367
View Other Search Results
by
Culinary Institute of America.
Call Number
641.57 PRO
Publication Date
2006
Format:
Books
Table of contents http://www.loc.gov/catdir/toc/ecip054/2004027110.html
Relevance:
0.0735
by
Culinary Institute of America.
Call Number
641.57 PRO
Publication Date
2002 2001
Format:
Books
Table of Contents http://www.loc.gov/catdir/toc/onix07/2001026112.html
Relevance:
0.0735
by
Culinary Institute of America.
Call Number
641.589 PRO
Publication Date
2000
Format:
Books
Relevance:
57336.4492
by
Culinary Institute of America.
Call Number
641.57 CUL
Publication Date
1996
Format:
Books
Relevance:
0.0643
by
Donovan, Mary Deirdre, 1955-
Call Number
641.57 PRO
Publication Date
1993
Format:
Books
Relevance:
41499.5820
by
Conway, Linda Glick
Call Number
641.57 CUL
Publication Date
1991
Format:
Books
Relevance:
0.0608
Limit Search Results
Narrowed by: