THE BIBLE FOR ALL CHEFS. PAUL BOCUSE NAMED ONE OF THE FIVE FAVORITE CULINARY BOOKS OF THIS DECADE BY FOOD ARTS MAGAZINE, THE PROFESSIONAL CHEF IS THE CLASSIC KITCHEN REFERENCE THAT MANY OF AMERICA'S TOP CHEFS HAVE USED TO UNDERSTAND BASIC SKILLS AND STANDARDS FOR QUALITY AS WELL AS DEVELOP A SENSE OF HOW COOKING WORKS. NOW, THE NINTH EDITION FEATURES AN ALL-NEW, USER-FRIENDLY DESIGN THAT GUIDES READERS THROUGH EACH COOKING TECHNIQUE, STARTING WITH A BASIC FORMULA, OUTLINING THE METHOD AT-A-GLANCE, OFFERING EXPERT TIPS, 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 PERSPECTIVE AND INCLUDES ESSENTIAL INFORMATION ON NUTRITION, FOOD AND KITCHEN SAFETY, EQUIPMENT, AND PRODUCT IDENTIFICATION. BASIC RECIPE FORMULAS ILLUSTRATE FUNDAMENTAL TECHNIQUES AND GUIDE CHEFS CLEARLY THROUGH EVERY STEP, FROM MISE EN PLACE TO FINISHED DISHES. INCLUDES AN ENTIRELY NEW CHAPTER ON PLATED DESSERTS AND NEW COVERAGE OF TOPICS THAT RANGE FROM SOUS VIDE COOKING TO BARBECUING TO SEASONALITY HIGHLIGHTS QUICK REFERENCE PAGES FOR EACH MAJOR COOKING TECHNIQUE OR PREPARATION, GUIDING YOU WITH AT-A-GLANCE INFORMATION ANSWERING BASIC QUESTIONS AND GIVING NEW INSIGHTS WITH EXPERT TIPS FEATURES NEARLY 900 RECIPES AND MORE THAN 800 GORGEOUS FULL-COLOR PHOTOGRAPHS COVERING THE FULL RANGE OF MODERN TECHNIQUES AND CLASSIC AND CONTEMPORARY RECIPES, THE PROFESSIONAL CHEF, NINTH EDITION IS THE ESSENTIAL REFERENCE FOR EVERY SERIOUS COOK.
"Sinopsis" puede pertenecer a otra edición de este libro.
"The bible for all chefs." Paul Bocuse
Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic kitchen reference that many of America's top chefs have used to understand basic skills and standards for quality as well as develop a sense of how cooking works. Now, the ninth edition features an all-new, user-friendly design that guides readers through each cooking technique, starting with a basic formula, outlining the method at-a-glance, offering expert tips, 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 perspective and includes essential information on nutrition, food and kitchen safety, equipment, and product identification. Basic recipe formulas illustrate fundamental techniques and guide chefs clearly through every step, from mise en place to finished dishes. * Includes an entirely new chapter on plated desserts and new coverage of topics that range from sous vide cooking to barbecuing to seasonality * Highlights quick reference pages for each major cooking technique or preparation, guiding you with at-a-glance information answering basic questions and giving new insights with expert tips * Features nearly 900 recipes and more than 800 gorgeous full-color photographs
Covering the full range of modern techniques and classic and contemporary recipes, The Professional Chef, Ninth Edition is the essential reference for every serious cook.Contraportada:
"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."
"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."
"The newest edition of The Professional Chef is truly an amazing book of technique. Without a doubt, a true inspiration for all."
"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."
"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."
"Sobre este título" puede pertenecer a otra edición de este libro.
Descripción John Wiley & Sons, Limited. Estado de conservación: Brand New. Ships SAME or NEXT business day. We Ship to APO/FPO addr. Choose EXPEDITED shipping and receive in 2-5 business days within the United States. See our member profile for customer support contact info. We have an easy return policy. Nº de ref. de la librería 40582774
Descripción 2011. HRD. Estado de conservación: New. New Book. Shipped from US within 10 to 14 business days. Established seller since 2000. Nº de ref. de la librería KB-9780470421352
Descripción 2011. HRD. Estado de conservación: New. New Book.Shipped from US within 10 to 14 business days. Established seller since 2000. Nº de ref. de la librería IB-9780470421352
Descripción Wiley, 2011. Hardcover. Estado de conservación: New. Nº de ref. de la librería 0470421355
Descripción Hardcover. Estado de conservación: New. 9th. 224mm x 283mm x 60mm. Hardcover. The bible for all chefs. Paul Bocuse Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic kitchen reference that many of.Shipping may be from multiple locations in the US or from the UK, depending on stock availability. 1232 pages. 3.750. Nº de ref. de la librería 9780470421352
Descripción Estado de conservación: New. Depending on your location, this item may ship from the US or UK. Nº de ref. de la librería 97804704213520000000
Descripción John Wiley and#38; Sons, 2011. HRD. Estado de conservación: New. New Book. Shipped from US within 10 to 14 business days. Established seller since 2000. Nº de ref. de la librería IB-9780470421352
Descripción John Wiley & Sons Ltd, 2011. Estado de conservación: New. Nº de ref. de la librería TH9780470421352
Descripción John Wiley & Sons 2011-09-30, 2011. Estado de conservación: New. Brand new book, sourced directly from publisher. Dispatched within 2 working days from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely. Nº de ref. de la librería NU-ING-00828169
Descripción Estado de conservación: Brand New. Brand New Original US Edition, Perfect Condition. Printed in English. Excellent Quality, Service and customer satisfaction guaranteed!. Nº de ref. de la librería AIND-10643