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Thoroughly revised encyclopedic classic used by professionals for decades. The definitive reference is easier to use and is packed with the most up to date information with 1000 reference recipes conveniently located in one section.
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Produced by the Culinary Institute of America as a textbook for chefs-to-be, The New Professional Chef, Sixth Edition, is a book for all who love to cook, as well as students of the craft. It's a cooking school between covers, a teaching and reference work of extraordinary breadth.
In the first two of four parts, arranged in a progressive, logical sequence, the book provides a brief historical overview of the chef's role and discusses matters of interest to all cooks: the identification and purchasing of ingredients, nutrition, food safety, and sanitation, among other matters. The third part explores the techniques that underlie all cooking, from mise en place (readying ingredients), through sauces and soups and the dry- and moist-heat cooking methods, to charcuterie, baking, and pastry. This section, illustrated as elsewhere in the book by step-by-step color photos, line drawings, tables, and charts, is an unendingly informative book in itself. The book concludes with the recipes, arranged as a professional would want them, in chapters devoted to food categories such as sauces and entrees; breakfast and pasta dishes; and breads, cakes and pastries, among others. The hundreds of recipes (500 new to this edition) are designed for 10 or more servings; though reducible, their outstanding usefulness lies in revealing dish anatomy--the way recipes work. Updated with a 50-page chapter on international fare, and containing cooking trucs throughout, material on dietary substitutions, historical and anecdotal information, and serving suggestions, The New Professional Chef is an A to Z resource no culinary library should lack. --Arthur BoehmReview:
Becoming a chef requires more than just having a passion for food and following recipes. It means understanding traditions and food trends, knowing basic cooking techniques, being able to identify quality ingredients, manipulating the tools of the trade, and experimenting with both classic and contemporary flavors and textures. To master these essential skills and learn the latest information about the food service industry, today's aspiring chef can turn to The New Professional Chef. Now in its sixty edition, this is the most practical, up-to-date, comprehensive reference guide available on the culinary world. The New Professional Chef defines the fundamentals of identification, preparation and presentation, and offers detailed charts and step-by-step instructions that show how to identify, purchase and store the finest, freshest foods. The New Professional Chef offers more than 1,000 recipes which are organized from simple to complex and are accompanied by display, illustration and technique photographs. Ranging from the familiar to the exotic, all of them are designed to bring out the full, natural flavor of fresh foods. With 1200 full-color photographs, this culinary compendium also includes charts listing the seasonal availability of produce, basic kitchen ratios, conversion charts of weights and measures, as well as an extensive list of recommended books, food associations, and a comprehensive glossary. The New Professional Chef. is a "must have" addition to any cookbook collection. -- Midwest Book Review
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