Free Shipping On Every Order
Rent More, Save More! Use code: KBRENTAL
5% off 1 book, 7% off 2 books, 10% off 3+ books
The Professional Chef
The Professional Chef
- ISBN 13:
9780470421352
- ISBN 10:
0470421355
- Edition: 9th
- Format: Hardcover
- Copyright: 09/13/2011
- Publisher: Wiley
- Newer Edition
New From $94.39
Sorry, this item is currently unavailable on Knetbooks.com
Free Shipping On Every Order
List Price $94.95 Save $0.56
New
$94.39
Usually Ships in 3-4 Business Days
We Buy This Book Back!
Included with your book
.svg "Free Shipping On Every Order"){kind=icon}
Free Shipping On Every Order
Note: Supplemental materials are not guaranteed with Rental or Used book purchases.
Extend or Purchase Your Rental at Any Time
Need to keep your rental past your due date? At any time before your due date you can extend or purchase your rental through your account.
Summary
The Professional Chef is among the best-selling titles in Wiley's cooking program and represents the cornerstone book in our publishing partnership with the CIA. This is a multi-million-dollar project with high visibility, high impact, and broad opportunities. Once again, we will completely reorganize this book to reflect the way that people cook in the kitchen today, with the best of foods and flavors from around the world.#xA0; The book reviews ingredients, equipment, and skills of the professional chef. It then explores the techniques for the full range of food items: vegetables, potatoes, grains, legumes, pasta, meats, fish and seafood, poultry, eggs, fruits, soups, sauces, quickbreads and cakes, yeast breads, doughs and crusts, cookies, custards, creams and frozen desserts, and chocolates and confections. With a good understanding of techniques, the reader will then learn plating techniques for salads, sandwiches, hors d' oeuvres, appetizers, entrees, and desserts. In this new edition,#xA0;information on global cuisines will be#xA0;intergrated throughout the chapters and recipes, to reflect the increasing globalization of cooking. The revision will also include an all-new chapter on Plated Desserts, including information on composing successful desserts and planning a restaurant dessert menu, as well as recipes for impressive multi-component plated desserts, and will cover topics of growing importance such as sous vide cooking, seasonality, and sustainability.#xA0;The new edition features a new user-friendly design and structure, guiding readers through the basic principles behind each technique at a glance, and then providing more in-depth information along with step-by-step photography. Complete with hundreds of recipes and four-color photographs throughout, this is the essential reference for any aspiring chef, culinary student, or cooking enthusiast. #xA0;
