The Professional Chef 9th edition by The Culinary Institute of America- Ebook PDF Instant Download/Delivery: B076DMFJR6
Full download the Professional Chef 9th edition after payment
Product details:
ISBN 10: B076DMFJR6
Author: The Culinary Institute of America
“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.
the Professional Chef 9th Table of contents:
PART ONE: The Culinary Professional
Chapter 1: INTRODUCTION TO THE PROFESSION
Chapter 2: MENUS AND RECIPES
Chapter 3: THE BASICS OF NUTRITION AND FOOD SCIENCE
Chapter 4: FOOD AND KITCHEN SAFETY
PART TWO: Tools and Ingredients in the Professional Kitchen
Chapter 5: EQUIPMENT IDENTIFICATION
Chapter 6: MEAT, POULTRY, AND GAME IDENTIFICATION
Chapter 7: FISH AND SHELLFISH IDENTIFICATION
Chapter 8: FRUIT, VEGETABLE, AND FRESH HERB IDENTIFICATION
Chapter 9: DAIRY AND EGG PURCHASING AND IDENTIFICATION
Chapter 10: DRY GOODS IDENTIFICATION
PART THREE: Stocks, Sauces, and Soups
Chapter 11: MISE EN PLACE FOR STOCKS, SAUCES, AND SOUPS
Chapter 12: STOCKS
Chapter 13: SAUCES
Chapter 14: SOUPS
PART FOUR: Meats, Poultry, Fish, and Shellfish
Chapter 15: MISE EN PLACE FOR MEATS, POULTRY, FISH, AND SHELLFISH
Chapter 16: FABRICATING MEATS, POULTRY, AND FISH
Chapter 17: GRILLING, BROILING, AND ROASTING
Chapter 18: SAUTÉING, PAN FRYING, AND DEEP FRYING
Chapter 19: STEAMING AND SUBMERSION COOKING
Chapter 20: BRAISING AND STEWING
PART FIVE: Vegetables, Potatoes, Grains and Legumes, and Pasta and Dumplings
Chapter 21: MISE EN PLACE FOR VEGETABLES AND FRESH HERBS
Chapter 22: COOKING VEGETABLES
Chapter 23: COOKING POTATOES
Chapter 24: COOKING GRAINS AND LEGUMES
Chapter 25: COOKING PASTA AND DUMPLINGS
PART SIX: Breakfast and Garde Manger
Chapter 26: COOKING EGGS
Chapter 27: SALAD DRESSINGS AND SALADS
Chapter 28: SANDWICHES
Chapter 29: HORS D’OEUVRE AND APPETIZERS
Chapter 30: CHARCUTERIE AND GARDE MANGER
PART SEVEN: Baking and Pastry
Chapter 31: BAKING MISE EN PLACE
Chapter 32: YEAST BREADS
Chapter 33: PASTRY DOUGHS AND BATTERS
Chapter 34: CUSTARDS, CREAMS, AND MOUSSES
Chapter 35: FILLINGS, FROSTINGS, AND DESSERT SAUCES
Chapter 36: PLATED DESSERTS
People also search for the Professional Chef 9th:
the professional chef 9th edition
the professional chef 9th edition pdf
the professional chef 9th vs 10th edition
the professional chef 9th edition pdf free download reddit
the professional chef 9th edition online
Tags:
The Culinary Institute of America,The Professional,Chef 9th
Reviews
There are no reviews yet.