The Professional Chef, Study Guide - Couverture souple

The Culinary Institute Of America (CIA)

Couverture souple

ISBN 10 : 0471209163 ISBN 13 : 9780471209164

Editeur : John Wiley & Sons Inc, 2001

Synopsis

"The Professional Chef", the official text of The Culinary Institute of America's culinary degree program, has taught tens of thousands of chefs the techniques and fundamentals that have launched their careers. Now, in a revolutionary revision, "The Professional Chef, Seventh Edition" not only teaches the reader how, but is designed to reflect why the CIA methods are the gold standard for chefs. With lavish, four-color photography and clear, instructive text, "The Professional Chef, Seventh Edition" guides culinary students - professional aspirants and serious home cooks, alike - to mastery of the kitchen. Over 660 classic and contemporary recipes, with almost 200 variations, were chosen especially for their use of fundamental techniques. These techniques and recipes form a foundation from which a professional chef or home cook can build a personal repertoire. From mise en place (preparation) to finished dishes, the book covers stocks, sauces, and soups; meats, poultry, fish, and shellfish; vegetables, potatoes, grains, and legumes, pasta and dumplings; breakfast and garde manger; baking and pastry. In addition to a comprehensive treatment of techniques and recipes, "The Professional Chef, Seventh Edition" teaches readers other critical elements of the professional chef's domain - much of it universally applicable to any kitchen. From "An Introduction to the Professional," to the identification of tools and ingredients, to nutrition, food science and food and kitchen safety, the book is a wealth of beautifully presented information useful for any cook. The Culinary Institute of America has been hailed as "The nation's most influential training school for professional cooks" by "Time magazine". "The Professional Chef, Seventh Edition", the cornerstone of its program in book form, belongs on the shelf of every serious cook.

A propos du livre

Quatrième de couverture

As students or trainees use The Professional Chef, Seventh Edition, they will have this study guide as a learning aid. It will help direct their learning, with useful chapter objectives, key terms, and questions, including multiple choice, true/false,essay, and class projects.

Next to their knives, the tool America?s top chefs have used to learn their cooking skills
The Professional Chef, the official text of The Culinary Institute of America?s culinary degree program, has taught tens of thousands of chefs the techniques and fundamentals that have launched their careers. Now in a revolutionary revision, The Professional Chef, Seventh Edition not only teaches the reader how, but is designed to reflect why the CIA methods are the gold standard for chefs. With lavish, four–color photography and clear, instructive text, The Professional Chef, Seventh Edition guides culinary students?professional aspirants and serious home cooks, alike?to mastery of the kitchen. Over 660 classic and contemporary recipes, with almost 200 variations, were chosen especially for their use of fundamental techniques. These techniques and recipes form a foundation from which a professional chef or home cook can build a personal repertoire.
From mise en place (preparation) to finished dishes, the book covers Stocks, Sauces, and Soups; Meats, Poultry, Fish, and Shellfish; Vegetables, Potatoes, Grains, and Legumes, Pasta and Dumplings; Breakfast and Garde Manger; Baking and Pastry. In addition to a comprehensive treatment of techniques and recipes, The Professional Chef, Seventh Edition teaches readers other critical elements of the professional chef?s domain?much of it universally applicable to any kitchen. From "An Introduction to the Professional," to the identification of tools and ingredients, to nutrition, food science and food and kitchen safety, the book is a wealth of beautifully presented information useful for any cook.

The Culinary Institute of America has been hailed as "The nation?s most influential training school for professional cooks" by Time magazine. The Professional Chef, Seventh Edition, the cornerstone of its program in book form, belongs on the shelf of every serious cook.
The Culinary Institute of America (Hyde Park, NY, and St. Helena, CA) was founded in 1946. Known as the Harvard of cooking schools, and credited with having "changed the way Americans eat" by the James Beard Foundation, CIA has trained tens of thousands of foodservice professionals.

Présentation de l'éditeur

The Professional Chef, the official text of The Culinary Institute of America′s culinary degree program, has taught tens of thousands of chefs the techniques and fundamentals that have launched their careers.

Now in a revolutionary revision, The Professional Chef, Seventh Edition not only teaches the reader how, but is designed to reflect why the CIA methods are the gold standard for chefs. With lavish, four–color photography and clear, instructive text, The Professional Chef, Seventh Edition guides culinary students––professional aspirants and serious home cooks, alike––to mastery of the kitchen. Over 660 classic and contemporary recipes, with almost 200 variations, were chosen especially for their use of fundamental techniques. These techniques and recipes form a foundation from which a professional chef or home cook can build a personal repertoire.

From mise en place (preparation) to finished dishes, the book covers Stocks, Sauces, and Soups; Meats, Poultry, Fish, and Shellfish; Vegetables, Potatoes, Grains, and Legumes, Pasta and Dumplings; Breakfast and Garde Manger; Baking and Pastry. In addition to a comprehensive treatment of techniques and recipes, The Professional Chef, Seventh Edition teaches readers other critical elements of the professional chef′s domain––much of it universally applicable to any kitchen. From "An Introduction to the Professional," to the identification of tools and ingredients, to nutrition, food science and food and kitchen safety, the book is a wealth of beautifully presented information useful for any cook.

The Culinary Institute of America has been hailed as "The nation′s most influential training school for professional cooks" by Time magazine. The Professional Chef, Seventh Edition, the cornerstone of its program in book form, belongs on the shelf of every serious cook.

Détails de l'édition

• Éditeur: John Wiley & Sons Inc
• Date d'édition: 2001
• Langue: anglais
• ISBN 10: 0471209163
• ISBN 13: 9780471209164
• Reliure: Broché
• Nombre de pages: 272
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible