000			03716cam a22003738i 4500
001			23561048
003			OSt
005			20240927143332.0
008			240213t20242024nju b 001 0 eng
010			_a 2024006965
020			_a9781119490951 _q(cloth)
020			_z9781119498933 _q(adobe pdf)
020			_z9781119498803 _q(epub)
040			_aDLC _beng _erda _cDLC _dDLC
042			_apcc
050	0	0	_aTX820 _b.P738 2024
082	0	0	_a641.5/7 _223/eng/20240304
245	0	4	_aThe professional chef / _cthe Culinary Institute of America.
250			_aTenth edition.
264		1	_aHoboken, NJ : _bWiley, _c[2024]
264		4	_c♭2024
300			_axi, 885 pages : _billustrations ; _c29 cm.
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
500			_aIncludes bibliographical references and indexes.
505			_aPart 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.
520			_a""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"-- _cProvided by publisher.
650		0	_aQuantity cooking.
655		7	_aCookbooks. _2lcgft
710	2		_aCulinary Institute of America.
776	0	8	_iOnline version: _tProfessional chef _bTenth edition. _dHoboken, NJ : Wiley, 2024 _z9781119498933 _w(DLC) 2024006966
942			_2lcc _c29
999			_c302705 _d302705