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The Professional Chef

The Professional Chef

  • The Professional Chef available on June 20 2016 from Amazon for 37.98
  • The Professional Chef available on June 20 2016 from Indigo for 100.95
  • ISBN bar code 9780470421352 ξ2 registered February 13 2015
  • ISBN bar code 9780470421352 ξ3 registered June 20 2016
  • ISBN bar code 9780470421352 ξ1 registered February 03 2015
  • Product category is Book
  • Manufacturered by Wiley
  • 19578126
  • # 978047042135

  • Product weight is 7.27 lbs.
"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. Book Excerpts
Smoked Brisket with Sweet Pickles(Click for recipe) Asparagus and White Bean Lasagna(Click for recipe) Profiteroles(Click for recipe)

    ^ The Professional Chef by Culinary Institute of America (CIA) Staff (2011, Hardcover) (revised Feb 2015)
    ^ The Professional Chef, Wiley. Amazon. (revised Jun 2016)
    ^ The Professional Chef Indigo. (revised Jun 2016)

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I think this is a wonderful book if you understand that this is foremost a textbook written for culinary arts students not for the consumer market. The quantities tend to be large, it's assumed you have access to a fully stocked kitchen, and some of the techniques only make sense if you are cooking in quantity. For example, baking recipes (and others) call for egg quantities by weight not by number of eggs. This makes sense if you are cracking 20 eggs since the degree of vari..
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