Articles liés à The Professional Chef
Synopsis
""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"--
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À propos de l'auteur
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.
Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.
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The Professional Chef
Edité par
Wiley, 2024
ISBN 10 : 1119490952
ISBN 13 : 9781119490951
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Vendeur : Textbooks_Source, Columbia, MO, Etats-Unis
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hardcover. Etat : Good. 10th Edition. Ships in a BOX from Central Missouri! May not include working access code. Will not include dust jacket. Has used sticker(s) and some writing or highlighting. UPS shipping for most packages, (Priority Mail for AK/HI/APO/PO Boxes). N° de réf. du vendeur 002321195U
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The Professional Chef
Edité par
Wiley (edition 10), 2024
ISBN 10 : 1119490952
ISBN 13 : 9781119490951
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Vendeur : BooksRun, Philadelphia, PA, Etats-Unis
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Hardcover. Etat : Very Good. 10. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting. N° de réf. du vendeur 1119490952-8-1
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The Professional Chef
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hardcover. Etat : New. 10th Edition. Ships in a BOX from Central Missouri! UPS shipping for most packages, (Priority Mail for AK/HI/APO/PO Boxes). N° de réf. du vendeur 002321195N
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Professional Chef
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Professional Chef
Edité par
Wiley, 2024
ISBN 10 : 1119490952
ISBN 13 : 9781119490951
Ancien ou d'occasion
Couverture rigide
Vendeur : GreatBookPrices, Columbia, MD, Etats-Unis
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Etat : As New. Unread book in perfect condition. N° de réf. du vendeur 46868879
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THE PROFESSIONAL CHEF, 10TH EDITION
Vendeur : Basi6 International, Irving, TX, Etats-Unis
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Etat : Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service. N° de réf. du vendeur ABEOCT25-144492
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Professional Chef
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The Professional Chef
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THE PROFESSIONAL CHEF, 10TH EDITION
Vendeur : Romtrade Corp., STERLING HEIGHTS, MI, Etats-Unis
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Etat : New. This is a Brand-new US Edition. This Item may be shipped from US or any other country as we have multiple locations worldwide. N° de réf. du vendeur ABBB-1703
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The Professional Chef (Hardcover)
Edité par
John Wiley & Sons Inc, New York, 2024
ISBN 10 : 1119490952
ISBN 13 : 9781119490951
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Vendeur : Grand Eagle Retail, Bensenville, IL, Etats-Unis
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Hardcover. Etat : new. Hardcover. 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 byproductTechniques 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 techniqueIncludes even more recipes, illustrated with over 100 new full-color photos of ingredients, techniques, and plated dishes. Over 300 photos in total With 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. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. N° de réf. du vendeur 9781119490951
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