The Professional Chef - The Culinary Institute of America

"The bible for all chefs."--Paul BocuseNamed one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef(TM) 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 photographsCovering the full range of modern techniques and classic and contemporary recipes, The Professional Chef, Ninth Edition is the essential reference for every serious cook.

Inhaltsverzeichnis:

Acknowledgments.Introduction.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, and Fish.Chapter 16. Fabricating Meats, Poultry, and fish.Chapter 17. Grilling and Broiling, Roasting and Baking.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 a Dressings and Salads.Chapter 28. Sandwiches.Chapter 29. Hors d'Oeuvre and Appetizers.Chapter 30. Charcuterie and Garde Manager.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.Appendix.Glossary.Readings and Resources.Recipe Index.Subject Index.