The Professional Chef

4.5
ISBN-13: 9780470421352
ISBN-10: 0470421355
Edition: 9
Author: The Culinary Institute of America (CIA)
Publication date: 2011
Publisher: Wiley
Format: Hardcover 1232 pages
Category: Cooking
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Book details

ISBN-13: 9780470421352
ISBN-10: 0470421355
Edition: 9
Author: The Culinary Institute of America (CIA)
Publication date: 2011
Publisher: Wiley
Format: Hardcover 1232 pages
Category: Cooking

Summary

Acknowledged authors The Culinary Institute of America (CIA) wrote The Professional Chef comprising 1232 pages back in 2011. Textbook and eTextbook are published under ISBN 0470421355 and 9780470421352. Since then The Professional Chef textbook received total rating of 4.5 stars and was available to sell back to BooksRun online for the top buyback price of $ 19.93 or rent at the marketplace.

Description

The Professional Chef is among the best-selling titles in Wiley's cooking program and represents the cornerstone book in our publishing partnership with the CIA. We have completely reorganized this book to reflect the way that people cook in the kitchen today, with the best of foods and flavors from around the world. The book reviews ingredients, equipment, and skills of the professional chef. It then explores the techniques for the full range of food items: vegetables, potatoes, grains, legumes, pasta, meats, fish and seafood, poultry, eggs, fruits, soups, sauces, quickbreads and cakes, yeast breads, and more. The new edition features information on global cuisines, an all-new chapter on Plated Desserts, and information on topics of growing importance such as sous vide cooking, seasonality, and sustainability. The new edition features a new user-friendly design and structure, guiding readers through the basic principles behind each technique at a glance, and then providing more in-depth information along with step-by-step photography. Complete with hundreds of recipes and four-color photographs throughout, this is the essential reference for any aspiring chef, culinary student, or cooking enthusiast. For the first time ever, The Professional Chef is also available as a revolutionary interactive iPad edition (978-1-118-12012-5).

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