| Book Name: | The Professional Chef PDF Book |
| Category: | Cooking Books |
| Language: | English |
| Format: | |
| Free Download: | Available |
Free Download The Professional Chef PDF Book
Book Description:
The Professional Chef is one of Wiley’s best-selling cookbooks. It is also the key book in our partnership with the CIA to publish cookbooks. This book has been completely reorganised to reflect how people cook today, using the best foods and flavours worldwide. The book discusses the ingredients, tools, and skills a professional chef needs. The book then goes over the techniques for all kinds of foods, including vegetables, potatoes, grains, legumes, pasta, meats, fish and seafood, poultry, eggs, fruits, soups, sauces, quickbreads and cakes, yeast breads, and more. The new edition has information on cuisines worldwide, a brand-new chapter on Plated Desserts, and topics that are becoming increasingly important, like sous vide cooking, seasonality, and sustainability. The new edition has a new layout and design that makes it easier for people to use. It shows at a glance the basic ideas behind each technique and then goes into more detail with step-by-step photos. This is the best reference for any aspiring chef, culinary student, or person who loves to cook. It has hundreds of recipes and pictures in four colours all over. The Professional Chef is also available for the first time as a revolutionary interactive iPad edition (978-1-118-12012-5).
Table of contents :
Cover
Title Page
Copyright Page
Contents
Master Recipe List
Acknowledgments
Introduction
PART ONE: The Culinary Professional
Chapter 1: INTRODUCTION TO THE PROFESSION
Chapter 2: MENUS AND RECIPES
Chapter 3: THE BASICS OF NUTRITION AND FOOD SCIENCE
Chapter 4: FOOD AND KITCHEN SAFETY
PART TWO: Tools and Ingredients in the Professional Kitchen
Chapter 5: EQUIPMENT IDENTIFICATION
Chapter 6: MEAT, POULTRY, AND GAME IDENTIFICATION
Chapter 7: FISH AND SHELLFISH IDENTIFICATION
Chapter 8: FRUIT, VEGETABLE, AND FRESH HERB IDENTIFICATION
Chapter 9: DAIRY AND EGG PURCHASING AND IDENTIFICATION
Chapter 10: DRY GOODS IDENTIFICATION
PART THREE: Stocks, Sauces, and Soups
Chapter 11: MISE EN PLACE FOR STOCKS, SAUCES, AND SOUPS
Chapter 12: STOCKS
Chapter 13: SAUCES
Chapter 14: SOUPS
PART FOUR: Meats, Poultry, Fish, and Shellfish
Chapter 15: MISE EN PLACE FOR MEATS, POULTRY, FISH, AND SHELLFISH
Chapter 16: FABRICATING MEATS, POULTRY, AND FISH
Chapter 17: GRILLING, BROILING, AND ROASTING
Chapter 18: SAUTÉING, PAN FRYING, AND DEEP FRYING
Chapter 19: STEAMING AND SUBMERSION COOKING
Chapter 20: BRAISING AND STEWING
PART FIVE: Vegetables, Potatoes, Grains and Legumes, and Pasta and Dumplings
Chapter 21: MISE EN PLACE FOR VEGETABLES AND FRESH HERBS
Chapter 22: COOKING VEGETABLES
Chapter 23: COOKING POTATOES
Chapter 24: COOKING GRAINS AND LEGUMES
Chapter 25: COOKING PASTA AND DUMPLINGS
PART SIX: Breakfast and Garde Manger
Chapter 26: COOKING EGGS
Chapter 27: SALAD DRESSINGS AND SALADS
Chapter 28: SANDWICHES
Chapter 29: HORS D’OEUVRE AND APPETIZERS
Chapter 30: CHARCUTERIE AND GARDE MANGER
PART SEVEN: Baking and Pastry
Chapter 31: BAKING MISE EN PLACE
Chapter 32: YEAST BREADS
Chapter 33: PASTRY DOUGHS AND BATTERS
Chapter 34: CUSTARDS, CREAMS, AND MOUSSES
Chapter 35: FILLINGS, FROSTINGS, AND DESSERT SAUCES
Chapter 36: PLATED DESSERTS
Appendix
Glossary
Readings and Resources
Recipe Index
Subject Index
Download The Professional Chef PDF
Author(s): The Culinary Institute of America
Publisher: Wiley, Year: 2011
ISBN: 978-0470421352
