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The Resource The professional chef, the Culinary Institute of America

The professional chef, the Culinary Institute of America

Label
The professional chef
Title
The professional chef
Statement of responsibility
the Culinary Institute of America
Contributor
Subject
Language
eng
Summary
"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"--
Assigning source
Provided by publisher
Cataloging source
DLC
Illustrations
illustrations
Index
index present
Literary form
non fiction
Nature of contents
bibliography
http://library.link/vocab/relatedWorkOrContributorName
Culinary Institute of America
http://library.link/vocab/subjectName
  • Quantity cooking
  • Food service
Label
The professional chef, the Culinary Institute of America
Link
Instantiates
Publication
Bibliography note
Includes bibliographical references and indexes
Dimensions
29 cm.
Edition
9th ed.
Extent
xix, 1212 p.
Isbn
9780470421352
Isbn Type
(hbk.)
Lccn
2011021011
Other physical details
ill. (some col.)
System control number
(OCoLC)707248142
Label
The professional chef, the Culinary Institute of America
Link
Publication
Bibliography note
Includes bibliographical references and indexes
Dimensions
29 cm.
Edition
9th ed.
Extent
xix, 1212 p.
Isbn
9780470421352
Isbn Type
(hbk.)
Lccn
2011021011
Other physical details
ill. (some col.)
System control number
(OCoLC)707248142

Library Locations

    • Central LibraryBorrow it
      85 Literary Lane, Newnan, GA, 30265, US
      33.38561 -84.669793

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