The Professional Chef -The Culinary Institute of America
The Culinary Institute Of America (CIA)
Language: English
Published by Wiley, New York, 2001
- Hardcover
- Used
Seller: Chequamegon Books, Washburn, WI, U.S.A.Chequamegon Books
AbeBooks seller since February 20, 1999
Condition: Used - Fine
£ 11.46
Quantity: 1 available
Add to basketItem description from seller
The heart of this book is the detailed explanation of cooking methods in words and images, as well as an amazingly diverse collections of recipes, running the gamut from simple broths to multi-layered dishes composed of sauces, stuffings, garnishes, and side dishes. Hardcover, with full color, full page illustrations throughout, 1,236 pages. This very large and heavy book will require extra shipping, please inquire.8 3/4 x 11 " 1036 pages. Hardcover with glossy red spine, silver paper covers.
Seller Inventory # 136610
- Title
- The Professional Chef -The Culinary Institute of America
- Author
- The Culinary Institute Of America (CIA)
- Publisher
- Wiley, New York
- Publication year
- 2001
- Condition
- fine
- Binding
- Hardcover
- Language
- English
- ISBN 10
- 0471382574
- ISBN 13
- 9780471382577
- Illustrator
- full page color illustrations throughout
- Edition
- 7th edition.
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.
"Synopsis" may belong to another edition of this title.
From the Back Cover
"Simply the most valuable cookbook you can own."–Michael Ruhlman, Author of the Making of a Chef and the Soul of a Chef
"An unequaled reference and source of inspiration. The Culinary Institute of America has done an outstanding job updating and revising what has become a bible in my kitchen."–Waldy Malouf, Chef and Co–Owner, Beacon Restaurants
"A very impressive selection of methods, techniques, and recipes. . . . Simply put, it is excellent."–David Burke, Executive Chef, Park Avenue Cafe and Smith & Wollensky Restaurant Group
"I am certain that this new edition will quickly become the bible for all chefs."–Paul Bocuse
"With extreme vigor and precision, The Professional Chef provides the techniques and basics needed to understand real cooking, which translates into creating with intelligence and respecting products."–Eric Ripert, Chef and Co–Owner, Le Bernardin
"The professional chef was our bible when we opened our first restaurant in 1981 . . . and it′s still where we turn when we′re stumped in the kitchen."–Susan Feniger and Mary Sue Milliken, Chefs and Owners, Border Grill and Ciudad
"About the title" may belong to another edition of this title.
Chequamegon Books
Washburn, WI, U.S.A.
AbeBooks seller since February 20, 1999
Shipping rates within U.S.A.
| Item | 5 to 14 business days | 3 to 6 business days |
|---|---|---|
| First item | £ 4.82 | £ 8.90 |
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Chequamegon Book Co-- large store with general inventory in all fields with emphasis on regional history, maritime, native american, folklore, music, art and natural science.
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art, music, maritime, textiles, native american, folklore, Lake Superior, Wisconsin, natural history, regional historySeller's business information
Chequamegon Books
WI, U.S.A.
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