The Professional Chef
by The Culinary Institute of America (CIA)
Editor: John Wiley and Sons Ltd
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“The Bible for all leaders”Paul Bocuse Named one of the five favorite culinary five of this decade’s books by Food Arts magazine, Le Professionnel de la cuisine classique, this is the kitchen reference that many of America’s top chefs have used to understand basic skills and quality standards as well as to develop a sense of how cooking works.Now, the ninth edition has a brand new user-friendly design that guides readers through each cooking technique, starting with a basic formula, indicating the method in a flash, offering expert advice, 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 viewpoint and includes essential information on nutrition, food and cooking, safety, equipment, and product identification.Basic recipe formulas to illustrate the basic techniques and guide chefs clearly through each step, from setting up to finishing the dishesIncludes a new chapter on desserts on the plate and coverage rate of topics ranging from vacuum cooking to barbecue cooking to seasonality, the * quick reference highlights pages for each cooking or preparation technique, guiding you with a single glance at the information answering basic questions and giving new insights with expert advice * Has nearly 900 recipes and over 800 recipes.
The Culinary Institute of America (CIA) – The Professional Chef – Free
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