The Professional Chef

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( 4.501 valoraciones por Goodreads )
 
9780764557347: The Professional Chef

"A serious reference for serious cooks." —Thomas Keller, Chef and owner, The French Laundry

Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic resource that many of America's top chefs have relied on to help learn their cooking skills. Now this comprehensive "bible for all chefs" (Paul Bocuse) has been thoroughly revised and expanded to reflect the way people cook and eat today.

The book includes essential information on nutrition, food and kitchen safety, and tools and ingredients, as well as more than 640 classic and contemporary recipes plus variations. 131 basic recipe formulas illustrate fundamental techniques and guide cooks clearly through every step, from mise en place to finished dishes.

  • This edition features nearly 650 all-new four-color photographs of fresh food products, step-by-step techniques, and plated dishes taken by award-winning photographer Ben Fink
  • Explores culinary traditions of the Americas, Asia, and Europe, and includes four-color photographs of commonly used ingredients and maps of all regions

Written "with extreme vigor and precision" (Eric Ripert), The Professional Chef is an unrivaled reference and source of inspiration for the serious cook.

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From Booklist:

This eighth edition of the standard textbook for professional chefs in the U.S. expands previous editions' coverage of both the science and the art of cooking. The nation's most prestigious training school for food careerists concentrates the essence of its course work within a comprehensive volume that competent students must master. Every aspect of the restaurant business is addressed, from nutrition and portion sizing to fiscal and human resource management. Sections on equipment, from major appliances to handheld tools, show the bond between chef and technology. Chapters on world cooking identify the most typical cooking processes and give examples of commonly appearing ingredients in each style. Recipes record classic preparations that form the foundation for myriad elaborations and personalization to move cooking from mere technique to high art. Although beyond the need of most home cooks, this massive tome is a necessary reference-collection purchase for any library whose community includes food-service-training programs. Mark Knoblauch
Copyright © American Library Association. All rights reserved

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The Culinary Institute of America
Editorial: Wiley (2006)
ISBN 10: 0764557343 ISBN 13: 9780764557347
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Descripción Wiley, 2006. Hardcover. Estado de conservación: New. Nº de ref. de la librería P110764557343

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The Culinary Institute of America
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Descripción Hardcover. Estado de conservación: New. International Edition. Brand NEW, Paperback International Edition. Black & White or color, Cover and ISBN may be different but similar contents as US editions. Standard delivery takes 3-6 business days by USPS/UPS/Fedex with tracking number. Choose expedited shipping for superfast delivery 2-4 business days. We do not ship to PO Box addresses. International Edition Textbooks may bear a label Not for sale in the U.S. or Canada etc. printed only to discourage U.S. students from obtaining an affordable copy. Legal to use despite any disclaimer on cover as per US court. No access code or CD included unless specified. In some instances, the international textbooks may have different exercises at the end of the chapters. Printed in English. 100% Customer satisfaction guaranteed! Please feel free to contact us for any queries. Nº de ref. de la librería LBDUS61546906

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The Culinary Institute of America
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Descripción Wiley, 2006. Hardcover. Estado de conservación: New. 8th. Nº de ref. de la librería DADAX0764557343

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