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The New Professional Chef (TM), 6th..., The Culinary In - The Culinary Institute of America (CIA)
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The New Professional Chef (TM), 6th..., The Culinary In - used book

ISBN: 0471286796

Der tatsächliche Buchumschlag, Einband und die Ausgabe können abweichen. Tatsache bleibt jedoch, dass ein Buch vor Ihnen bereits jemand anderem gehörte und gelesen wurde. Indem Sie ein gu… More...

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The Culinary Institute of America:

The New Professional Chef (TM) - hardcover

1995, ISBN: 0471286796

[EAN: 9780471286790], Gebraucht, guter Zustand, [PU: Wiley], HPB, Connecting readers with great books since 1972! Used textbooks may not include companion materials such as access codes, … More...

NOT NEW BOOK. Shipping costs: EUR 105.15 HPB-Red, Dallas, TX, U.S.A. [71054723] [Rating: 5 (von 5)]
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The New Professional Chef by Culinary Institute of America (CIA) Staff - Culinary Institute of America (CIA) Staff
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The New Professional Chef by Culinary Institute of America (CIA) Staff - used book

ISBN: 9780471286790

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… More...

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

1995, ISBN: 0471286796

[EAN: 9780471286790], Gebraucht, guter Zustand, [PU: John Wiley & Sons], Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less 7.85, Books

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The Culinary Institute of America:
The New Professional Chef (TM) - used book

ISBN: 9780471286790

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Details of the book
The New Professional Chef
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ISBN:

9780471286790


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): 9780471286790
ISBN (ISBN-10): 0471286796
Hardcover
Publishing year: 1996
Publisher: John Wiley & Sons Inc

Book in our database since 2007-05-21T10:59:21-04:00 (New York)
Detail page last modified on 2024-04-07T21:31:05-04:00 (New York)
ISBN/EAN: 9780471286790

ISBN - alternate spelling:
0-471-28679-6, 978-0-471-28679-0
Alternate spelling and related search-keywords:
Book author: metz, cia, culinary institute america, institut paul bocuse
Book title: the professional chef, metz, donovan, professional series, deirdre

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