The Professional Chef
The Culinary Institute Of America (CIA)
ISBN 10: 0764557343 ISBN 13: 9780764557347
Verlag: Wiley, 2006
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Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic resource that many of America's top chefs have relied on to help learn their cooking skills. Now this comprehensive "bible for all chefs" (Paul Bocuse) has been thoroughly revised and expanded to reflect the way people cook and eat today.The book includes essential information on nutrition, food and kitchen safety, and tools and ingredients, as well as more than 640 classic and contemporary recipes plus variations. One hundred and thirty-one basic recipe formulas illustrate fundamental techniques and guide cooks clearly through every step, from mise en place to finished dishes.This edition features nearly 650 all-new four-color photographs of fresh food products, step-by-step techniques, and plated dishes taken by award-winning photographer Ben Fink. It explores culinary traditions of the Americas, Asia, and Europe, and includes four-color photographs of commonly used ingredients and maps of all regions. Written "with extreme vigor and precision" (Eric Ripert, Chef and co-owner, Le Bernardin), The Professional Chef is an unrivaled reference and source of inspiration for the serious cook.
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Titel: The Professional Chef
Verlag: Wiley
Erscheinungsdatum: 2006
Einband: Hardcover
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The Professional Chef
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The Professional Chef
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The Professional Chef
Verlag:
John Wiley & Sons Inc, Hoboken, New Jersey, 2006
ISBN 10: 0764557343
ISBN 13: 9780764557347
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Hardcover. Zustand: Fine. No Jacket. The eighth edition, with full number line. Slight creasing to top and bottom of spine, corners slightly bruised, otherwise clean tight and square, looks hardly used. 1214pp, lavishly illustrated. Paul Bocuse has called this book "The bible for all chefs."Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic kitchen reference that many of America's top chefs have used to understand basic skills and standards for quality as well as develop a sense of how cooking works. Essential in any foody's kitchen. A truly massive book, overseas buyers should contact us for a postage quote. Bestandsnummer des Verkäufers 001585
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