The Professional Chef - 9th Edition (Paperback)
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<p/><br></br><p><b> About the Book </b></p></br></br>'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.<p/><br></br><p><b> Book Synopsis </b></p></br></br><b>The bible for all chefs.--Paul Bocuse</b> <p>Named one of the five favorite culinary books of this decade by <i>Food Arts</i> magazine, <i>The Professional Chef(TM)</i> 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.</p> <p>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 <i>mise en place</i> to finished dishes.</p> <ul> <li>Includes an entirely new chapter on plated desserts and new coverage of topics that range from sous vide cooking to barbecuing to seasonality</li> <li>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</li> <li>Features nearly 900 recipes and more than 800 gorgeous full-color photographs</li> </ul> <p>Covering the full range of modern techniques and classic and contemporary recipes, <i>The Professional Chef, Ninth Edition</i> is the essential reference for every serious cook.</p><p/><br></br><p><b> About the Author </b></p></br></br><p>Founded in 1946, <b>The Culinary Institute of America</b> is anindependent, not-for-profit college offering bachelor's andassociate degrees in culinary arts and baking and pastry arts, aswell as certificate programs in culinary arts and wine and beveragestudies. A network of more than 45,000 alumni has helped the CIAearn its reputation as the world's premier culinary college.The CIA, which also offers courses for professionals and foodenthusiasts, as well as consulting services for the foodservice andhospitality industry, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore.
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