The Professional Chef PDF
By:Culinary Institute of America
Published on 2011-09-13 by John Wiley & Sons
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. Once again, we will completely reorganize 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, doughs and crusts, cookies, custards, creams and frozen desserts, and chocolates and confections. With a good understanding of techniques, the reader will then learn plating techniques for salads, sandwiches, hors d' oeuvres, appetizers, entrees, and desserts. In this new edition, information on global cuisines will be intergrated throughout the chapters and recipes, to reflect the increasing globalization of cooking. The revision will also include an all-new chapter on Plated Desserts, including information on composing successful desserts and planning a restaurant dessert menu, as well as recipes for impressive multi-component plated desserts, and will cover 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.
This Book was ranked at 21 by Google Books for keyword Examens et concours.
Book ID of The Professional Chef's Books is iGiM0YpaoDQC, Book which was written byCulinary Institute of Americahave ETAG "mQuTd5D92M4"
Book which was published by John Wiley & Sons since 2011-09-13 have ISBNs, ISBN 13 Code is 9780470421352 and ISBN 10 Code is 0470421355
Reading Mode in Text Status is false and Reading Mode in Image Status is true
Book which have "1212 Pages" is Printed at BOOK under CategoryCooking
Book was written in en
eBook Version Availability Status at PDF is falseand in ePub is false
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