The professional chef / the Culinary Institute of America.
Editor: Hoboken, NJ : Wiley, [2024]Fecha de copyright: ♭2024Edición: Tenth editionDescripción: xi, 885 pages : illustrations ; 29 cmTipo de contenido:- text
- unmediated
- volume
- 9781119490951
- 641.5/7 23/eng/20240304
- TX820 .P738 2024
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Descripciones mejoradas de Syndetics:
The Professional Chef is the quintessential kitchen companion from The Culinary Institute of America, used by hundreds of America's top chefs. This updated 10th Edition presents the skills and quality standards needed to master the fundamentals of cooking. A refreshed, modern design features simplified definitions and techniques streamlined into step-by-step instructions to support aspiring chefs and culinary students of any level.
Revisions in the 10th edition include using modern plant-forward ingredients, in line with the CIA and Harvard's Menus of Change initiative, highlighting that vegetables can also be the star at the center of the plate. The authors merged meat and vegetable cookery chapters, and updated some recipes to feature plant-based ingredients, all revised in the CIA's own test kitchen.
Chapters are reorganized to follow the CIA Culinary Fundamentals course more closely, with new troubleshooting sections based on frequent classroom questions, to help students and chefs solve problems before they occur, with updated text and photo examples.
Updates for instructors and students include:
"Method at a Glance" and "Method in Details" features provide overviews and in-depth step-by-step guidance "Beyond the Basics" sections offer ideas for expanding and improving upon techniques and recipes, with "Tips of the Trade" advice from real world kitchens "Preserving the Flavor" provides finishing instructions for each recipe and suggestions for reusing recipe byproduct Techniques now include two sections of recipes: base examples, and "More to Try" variations for further exploration, plus "Quality Criteria" that describe the expected results from each technique Includes even more recipes, illustrated with over 100 new full-color photos of ingredients, techniques, and plated dishes. Over 300 photos in totalWith focus on the simplicity and freshness of food and perfect kitchen technique, The Professional Chef, Tenth Edition is an essential introduction for students, and reference for every professional and home cook.
Includes bibliographical references and indexes.
Part One. The Culinary Professional -- Chapter 1. Introduction to the Profession -- Chapter 2. Menus and Recipes -- Chapter 3. Basics of Food Science -- Part Two. Tools and Ingredients in the Professional Kitchen -- Chapter 4. Equipment Identification -- Chapter 5. Meat, Poultry, and Game Identification -- Chapter 6. Fish and Shellfish Identification -- Chapter 7. Fruit, Vegetable, and Fresh Herb Identification -- Chapter 8. Dairy and Egg Purchasing and Identification -- Chapter 9. Dry Goods Identification -- Chapter 10. Fabricating Meats, Poultry, and Fish -- Chapter 11. Fabricating Vegetables -- Part Three. Mise en Place, Stocks, Sauces, and Soups -- Chapter 12. Mise En Place -- Chapter 13. Soups -- Chapter 14. Sauces -- Part Four. Essential Cooking Techniques -- Chapter 15. Grilling and Broiling -- Chapter 16. Roasting -- Chapter 17. Sautéing -- Chapter 18. Pan Frying -- Chapter 19. Deep Frying -- Chapter 20. Steaming -- Chapter 21. Braising and Stewing -- Chapter 22. Shallow Poaching and Pan Steaming -- Chapter 23. Deep Poaching, Simmering, and Boiling -- Part Five. Potatoes, Grains and Legumes, and Pasta and Dumplings -- Chapter 24. Cooking Potatoes -- Chapter 25. Grains and Legumes -- Chapter 26. Pasta and Dumplings -- Part Six. Eggs and the Cold Kitchen -- Chapter 27. Cooking Eggs -- Chapter 28. the Cold Kitchen -- Part Seven. Baking and Pastry -- Chapter 29. Baking Mise En Place -- Chapter 30. Baking Techniques -- Chapter 31. Kitchen Desserts and Savory Baking.
""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 cornerstone of our publishing partnership with The Culinary Institute of America, The Professional Chef has been one of the top professional cooking books since 1962, through nine editions and more than sixty years. A constant in-the-kitchen resource for culinary students and culinary professionals, The Professional Chef teaches proper culinary technique and includes nearly 900 recipes for instruction and inspiration. The focus has been on three target markets: Professional chefs learning in corporate training programs or professional chefs pursuing professional development courses Culinary arts students: 78% are enrolled in 2-year / community college programs, 22% in 4-year universities, including the CIA itself Hospitality management students taking cooking courses"-- Provided by publisher.
Tabla de contenidos provista por Syndetics
- Master Recipe List(vi)
- Acknowledgments(ix)
- Introduction(x)
- Part 1 The Culinary Professional(xii)
- Chapter 1 Introduction to the Profession(3)
- Chapter 2 Menus and Recipes(19)
- Chapter 3 Basics of Food Science(35)
- Part 2 Tools and Ingredients in the Professional Kitchen(44)
- Chapter 4 Equipment Identification(47)
- Chapter 5 Meat, Poultry, and Game Identification(67)
- Chapter 6 Fish and Shellfish Identification(8)
- Chapter 7 Fruit, Vegetable, and Fresh Herb Identification(97)
- Chapter 8 Dairy and Egg Purchasing and Identification(133)
- Chapter 9 Dry Goods Identification(145)
- Chapter 10 Fabricating Meats, Poultry, and Fish(167)
- Chapter 11 Fabricating Vegetables(215)
- Part 3 Mise en Place, Stocks, Sauces, and Soups(244)
- Chapter 12 Mise En Place(247)
- Chapter 13 Soups(287)
- Chapter 14 Sauces(327)
- Part 4 Essential Cooking Techniques(382)
- Chapter 15 Grilling and Broiling(385)
- Chapter 16 Roasting(411)
- Chapter 17 Sautéing(443)
- Chapter 18 Pan Frying(473)
- Chapter 19 Deep Frying(497)
- Chapter 20 Steaming(515)
- Chapter 21 Braising and Stewing(535)
- Chapter 22 Shallow Poaching and Pan Steaming(563)
- Chapter 23 Deep Poaching, Simmering, and Boiling(579)
- Part 5 Potatoes, Grains and Legumes, and Pasta and Dumplings
- Chapter 24 Cooking Potatoes(601)
- Chapter 25 Grains and Legumes(639)
- Chapter 26 Pasta and Dumplings(669)
- Part 6 Eggs and the Cold Kitchen(696)
- Chapter 27 Cooking Eggs(699)
- Chapter 28 The Cold Kitchen(729)
- Part 7 Baking and Pastry(760)
- Chapter 29 Baking Mise En Place(763)
- Chapter 30 Baking Techniques(791)
- Chapter 31 Kitchen Desserts nd Savory Baking(845)
- Appendix(A-1)
- Glossary(G-1)
- Recipe Index(R-1)
- Subject Index(S-1)
Notas de autor provistas por Syndetics
Founded in 1946, The Culinary Institute of America is the world's premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master's, bachelor's, and associate degrees with majors in culinary arts, baking & pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore.