The Professional Chef 8th Edition with Student Study Guide and In the Hands of a Chef Set
Author: The Culinary Institute of America (CIA)
Publisher: Wiley
Published: 2008-05-09
Total Pages: 0
ISBN-13: 9780470404348
DOWNLOAD EBOOK →Author: The Culinary Institute of America (CIA)
Publisher: Wiley
Published: 2008-05-09
Total Pages: 0
ISBN-13: 9780470404348
DOWNLOAD EBOOK →Author: The Culinary Institute of America (CIA)
Publisher: John Wiley & Sons
Published: 2011-10-11
Total Pages: 210
ISBN-13: 1118139887
DOWNLOAD EBOOK →'The Professional Chef' has always provided a complete introduction to classical European cooking, and this all-new edition is completely revised and updated with coverage of increasingly important topics.
Author: Culinary Institute of America (CIA) Staff
Publisher:
Published: 2011-10-15
Total Pages:
ISBN-13: 9781118276983
DOWNLOAD EBOOK →Author: The Culinary Institute of America (CIA)
Publisher: Wiley
Published: 2001-12-10
Total Pages: 0
ISBN-13: 9780471209164
DOWNLOAD EBOOK →The Professional Chef, the official text of The Culinary Institute of America's culinary degree program, has taught tens of thousands of chefs the techniques and fundamentals that have launched their careers.Now in a revolutionary revision, The Professional Chef, Seventh Edition not only teaches the reader how, but is designed to reflect why the CIA methods are the gold standard for chefs. With lavish, four-color photography and clear, instructive text, The Professional Chef, Seventh Edition guides culinary students--professional aspirants and serious home cooks, alike--to mastery of the kitchen. Over 660 classic and contemporary recipes, with almost 200 variations, were chosen especially for their use of fundamental techniques. These techniques and recipes form a foundation from which a professional chef or home cook can build a personal repertoire.From mise en place (preparation) to finished dishes, the book covers Stocks, Sauces, and Soups; Meats, Poultry, Fish, and Shellfish; Vegetables, Potatoes, Grains, and Legumes, Pasta and Dumplings; Breakfast and Garde Manger; Baking and Pastry. In addition to a comprehensive treatment of techniques and recipes, The Professional Chef, Seventh Edition teaches readers other critical elements of the professional chef's domain--much of it universally applicable to any kitchen. From "An Introduction to the Professional," to the identification of tools and ingredients, to nutrition, food science and food and kitchen safety, the book is a wealth of beautifully presented information useful for any cook.The Culinary Institute of America has been hailed as "The nation's most influential training school for professional cooks" by Time magazine. The Professional Chef, Seventh Edition, the cornerstone of its program in book form, belongs on the shelf of every serious cook.
Author: The Culinary Institute of America (CIA)
Publisher: Wiley
Published: 2006-09-25
Total Pages:
ISBN-13: 9780470121580
DOWNLOAD EBOOK →Author: The Culinary Institute of America (CIA)
Publisher: Wiley
Published: 2006-09-05
Total Pages: 0
ISBN-13: 9780471973003
DOWNLOAD EBOOK →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. This is a multi-million-dollar project with high visibility, high impact, and broad opportunities. The Study Guide is the only relevant study tool for the material in the latest edition of The Professional Chef. Each chapter in the Study Guide focuses on one chapter in The Professional Chef and highlights the most important information through different study methods. Students can study by reviewing the objectives, suggested study/lecture guide, and/or homework/study questions for each chapter. Homework/study questions include defining key terms, multiple choice/fill in the blank/matching/true or false quizzes, and short answer/essay questions. An answer key is included in the Instructor's Manual. All the material included in the Study Guide will also be available on Wiley's Higher Education website for students and teachers.
Author: The Culinary Institute of America (CIA)
Publisher: John Wiley & Sons
Published: 2011-09-13
Total Pages: 1234
ISBN-13: 0470421355
DOWNLOAD EBOOK →"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.
Author: Culinary Institute of America (CIA) Staff
Publisher:
Published: 2011-12-06
Total Pages:
ISBN-13: 9781118315309
DOWNLOAD EBOOK →Author: Culinary Institute of America (CIA) Staff
Publisher:
Published: 2009-11-11
Total Pages:
ISBN-13: 9780470620724
DOWNLOAD EBOOK →Author: Culinary Institute of America (CIA) Staff
Publisher:
Published: 2010-04-08
Total Pages:
ISBN-13: 9780470880999
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