The Professional Chef [The Culinary Institute of America] 9th ed
English | Size: 863.62 MB
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.
The Professional Chef not only teaches the reader how, but is designed to reflect why the Culinary Institute of America methods are the gold standard for chefs. With lavish, four-color photography and clear, instructive text, The Professional Chef guides culinary students-both professional aspirants and serious home cooks-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 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.
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