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The Professional Chef by The Culinary Institute of America (CIA) at Abbey's Bookshop,
The Professional Chef
— —
The Culinary Institute of America (CIA)

The Professional Chef

The Culinary Institute of America (CIA)

$162.95

Hardback

Not in-store but you can order this
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English
Wiley
16 August 2011
Hotel & catering trades; Cookery, food & drink
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).
By:  
Imprint:   Wiley
Country of Publication:   United States
Edition:   9th Revised edition
Dimensions:   Height: 279mm,  Width: 224mm,  Spine: 58mm
Weight:   3.493kg
ISBN:   9780470421352
ISBN 10:   0470421355
Pages:   1232
Publication Date:  
Audience:   College/higher education ,  Primary
Format:   Hardback
Publisher's Status:   Active

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