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Culinary Institute of America:

The New Professional Chef, Fifth Edition - used book

1991, ISBN: 9780442219826

NY: Van Nostrand Reinhold, 1991. Textbook. Near Fine. Leatherette-like Cloth. Fifth Edition, 2nd Printing.. 869 pp. on coated stock, many color photos. Dark green front board has 3 slight… More...

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The New Professional Chef - The Culinary Institute of America (CIA)
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The Culinary Institute of America (CIA):

The New Professional Chef - hardcover

1991, ISBN: 9780442219826

John Wiley & Sons Inc, Gebundene Ausgabe, Auflage: 5, 896 Seiten, Publiziert: 1991-08-01T00:00:01Z, Produktgruppe: Buch, 2.45 kg, Freizeit, Haus & Garten, Kategorien, Bücher, Feinschmecke… More...

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The New Professional Chef - The Culinary Institute of America (CIA)
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The Culinary Institute of America (CIA):
The New Professional Chef - hardcover

1991

ISBN: 9780442219826

John Wiley & Sons Inc, Gebundene Ausgabe, Auflage: 5, 896 Seiten, Publiziert: 1991-08-01T00:00:01Z, Produktgruppe: Buch, 2.45 kg, Freizeit, Haus & Garten, Kategorien, Bücher, Feinschmecke… More...

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Culinary Institute of America:
The New Professional Chef - hardcover

1997, ISBN: 9780442219826

Van Nostrand Reinhold. hardcover. Very Good. 6x0x9. Has some shelf wear, highlighting, underlining and/or writing. Great used condition. A portion of your purchase of this book will… More...

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Culinary Institute Of America, Mary D. Donovan, Ed.:
The New Professional Chef With Forewords by Paul Bocuse & Ferdinand Metz - hardcover

1991, ISBN: 9780442219826

New York, NY: Van Nostrand Reinhold. F/NF. 1991. Fifth Edition. Hardcover. 0442219822 . Fine in a NF DJ that is price-clipped. Green cloth. ; An exhaustive resource First printing of the… More...

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Details of the book
The New Professional Chef
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ISBN:

9780442219826


Thoroughly revised encyclopedic classic used by professionals for decades. The definitive reference is easier to use and is packed with the most up to date information with 1000 reference recipes conveniently located in one section., Produced by the Culinary Institute of America as a textbook for chefs-to-be, The New Professional Chef, Sixth Edition, is a book for all who love to cook, as well as students of the craft. It's a cooking school between covers, a teaching and reference work of extraordinary breadth.

In the first two of four parts, arranged in a progressive, logical sequence, the book provides a brief historical overview of the chef's role and discusses matters of interest to all cooks: the identification and purchasing of ingredients, nutrition, food safety, and sanitation, among other matters. The third part explores the techniques that underlie all cooking, from mise en place (readying ingredients), through sauces and soups and the dry- and moist-heat cooking methods, to charcuterie, baking, and pastry. This section, illustrated as elsewhere in the book by step-by-step color photos, line drawings, tables, and charts, is an unendingly informative book in itself. The book concludes with the recipes, arranged as a professional would want them, in chapters devoted to food categories such as sauces and entrees; breakfast and pasta dishes; and breads, cakes and pastries, among others. The hundreds of recipes (500 new to this edition) are designed for 10 or more servings; though reducible, their outstanding usefulness lies in revealing dish anatomy--the way recipes work. Updated with a 50-page chapter on international fare, and containing cooking trucs throughout, material on dietary substitutions, historical and anecdotal information, and serving suggestions, The New Professional Chef is an A to Z resource no culinary library should lack. --Arthur Boehm

Details of the book - The New Professional Chef


EAN (ISBN-13): 9780442219826
ISBN (ISBN-10): 0442219822
Hardcover
Paperback
Publishing year: 1991
Publisher: John Wiley & Sons Inc

Book in our database since 2007-03-26T05:49:53-04:00 (New York)
Detail page last modified on 2024-03-24T21:18:04-04:00 (New York)
ISBN/EAN: 9780442219826

ISBN - alternate spelling:
0-442-21982-2, 978-0-442-21982-6
Alternate spelling and related search-keywords:
Book author: paul bocuse, paul bocus, leemann van elck paul, cia, culinary institute america, john wiley and sons ltd
Book title: the professional chef, professional institute culinary america chef, bocuse

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