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The Professional Chef 
The Culinary Institute of America (CIA)(CIA) ¤Ó John Wiley & Sons Inc
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1232page/220*276*60
  • ISBN
9780470421352/0470421355
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  • "The bible for all chefs." -Paul Bocuse "Well-researched and documented, The Culinary Institute of America's latest offering includes the essential tools to become a successful modern chef. The Professional Chef continues to evolve and improve with age." -Thomas Keller "The Professional Chef continues to be an incredibly valuable reference guide that we keep handy in all our restaurant kitchens." -Susan Feniger and Mary Sue Milliken "This important book is a classic resource, an indispensable reference for both the professional and serious home cook." -Alfred Portale "The newest edition of The Professional Chef is truly an amazing book of technique. Without a doubt, a true inspiration for all." -Eric Ripert "How to cook everything from the best culinary school in America. This is The Mothership for recipes and basic culinary techniques. Anyone and everyone serious about food and cooking should have one in their kitchen." -Anthony Bourdain "The CIA continues not only to set standards but to raise them industry-wide. This is a great book, a valuable reference in both the restaurant kitchen and the home kitchen." -Michael Ruhlman
  • Master Recipe List viii Acknowledgments xvi Introduction xviii PART ONE The Culinary Professional Chapter 1 INTRODUCTION TO THE PROFESSION 3 Chapter 2 MENUS AND RECIPES 13 Chapter 3 THE BASICS OF NUTRITION AND FOOD SCIENCE 23 Chapter 4 FOOD AND KITCHEN SAFETY 31 PART TWO Tools and Ingredients in the Professional Kitchen Chapter 5 EQUIPMENT IDENTIFICATION 43 Chapter 6 MEAT, POULTRY, AND GAME IDENTIFICATION 69 Chapter 7 FISH AND SHELLFISH IDENTIFICATION 99 Chapter 8 FRUIT, VEGETABLE, AND FRESH HERB IDENTIFICATION 127 Chapter 9 DAIRY AND EGG PURCHASING AND IDENTIFICATION 181 Chapter 10 DRY GOODS IDENTIFICATION 199 PART THREE Stocks, Sauces, and Soups Chapter 11 MISE EN PLACE FOR STOCKS, SAUCES, AND SOUPS 239 Chapter 12 STOCKS 253 Chapter 13 SAUCES 267 Chapter 14 SOUPS 301 PART FOUR Meats, Poultry, Fish, and Shellfish Chapter 15 MISE EN PLACE FOR MEATS, POULTRY, FISH, AND SHELLFISH 361 Chapter 16 FABRICATING MEATS, POULTRY, AND FISH 375 Chapter 17 GRILLING, B...
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