The Professional Chef

This item is Out of Print

The Professional Chef has been completely reorganized to reflect the way that people cook in the kitchen today, with the best of foods and flavors from around the world. 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.

 

• For the first time, this edition explores world cuisines, with chapters on culinary traditions of the Americas, Asia, and Europe
• Includes nearly 650 all new four-color photographs taken by award-winning photographer Ben Fink
• More than 640 classic and contemporary recipes plus variations have been chosen for their use of fundamental techniques, and guide cooks through each step, from preparation to finished dishes
• Includes four-color photographs of commonly used ingredients and shows maps of all regions

You Might Also Like In the Hands of a Chef
ISBN: 9780470080269
Paperback
$24.95 The Professional Pastry Chef
ISBN: 9780471359258
Hardback
$70.00 Professional Garde Manger
ISBN: 9780470179963
Hardback
$96.95