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товар №:
82929659
The Professional Chef
87% of respondents would recommend this to a friend
товар №:
82929659
TJS 1003
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The Professional Chef is the quintessential kitchen companion from The Culinary Institute of America, used by hundreds of America's top chefs.
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What Stands Out
Comprehensive Techniques
Delve into a detailed guide on cooking techniques, equipping chefs with skills to elevate their culinary mastery and enhance meal quality.
Expert Insights
Gain knowledge from renowned chefs, offering insider tips and professional secrets that enrich the cooking experience and inspire culinary creativity.
Durable Design
Crafted with a high-quality hardcover, this book ensures longevity in any kitchen environment, making it a reliable resource for years of culinary exploration.
Информация о продукте
- The Professional Chef is the quintessential kitchen companion from The Culinary Institute of America, used by hundreds of America's top chefs. This updated 10th Edition presents the skills and quality standards needed to master the fundamentals of cooking. A refreshed, modern design features simplified definitions and techniques streamlined into step-by-step instructions to support aspiring chefs and culinary students of any level.Revisions in the 10th edition include using modern plant-forward ingredients, in line with the CIA and Harvard's Menus of Change initiative, highlighting that vegetables can also be the star at the center of the plate. The authors merged meat and vegetable cookery chapters, and updated some recipes to feature plant-based ingredients, all revised in the CIA's own test kitchen.Chapters are reorganized to follow the CIA Culinary Fundamentals course more closely, with new troubleshooting sections based on frequent classroom questions, to help students and chefs solve problems before they occur, with updated text and photo examples.Updates for instructors and students include:Method at a Glance and Method in features provide overviews and in-depth step-by-step guidanceBeyond the Basics sections offer ideas for expanding and improving upon techniques and recipes, with Tips of the Trade advice from real world kitchensPreserving the Flavor provides finishing instructions for each recipe and suggestions for reusing recipe byproductTechniques now include two sections of recipes: base examples, and More to Try variations for further exploration, plus Quality Criteria that describe the expected results from each techniqueIncludes even more recipes, illustrated with over 100 new full-color photos of ingredients, techniques, and plated dishes. Over 300 photos in totalWith focus on the simplicity and freshness of food and perfect kitchen technique, The Professional Chef, Tenth Edition is an essential introduction for students, and reference for every professional and home cook.
| Publisher | Wiley |
| Publication date | April 30, 2024 |
| Edition | 10th |
| Language | English |
| Print length | 960 pages |
| ISBN-10 | 1119490952 |
| ISBN-13 | 978-1119490951 |
| Item Weight | 6.26 pounds (2.84 kg) |
| Dimensions | 8.8 x 2 x 11 inches (22.4 x 5.1 x 27.9 cm) |
Who Should Buy?
-
Aspiring Chefs
This book provides valuable techniques and insights for those wanting to build a culinary career.
-
Culinary Students
An essential resource for students to learn professional cooking methodologies and refine their skills in the kitchen.
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Food Enthusiasts
Home cooks looking to elevate their skills and explore advanced recipes will greatly benefit from this comprehensive guide.
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Complete Beginners
Individuals with no prior cooking experience may find the book's advanced techniques overwhelming and challenging to follow.
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Особенности и преимущества
- Updated 10th Edition with modern plant-forward ingredients
- Chapters reorganized to follow the CIA Culinary Fundamentals course closely
- New troubleshooting sections included to solve problems before they occur
- Over 100 new full-color photos of ingredients and techniques
- Tips, variations, and quality criteria provided for each recipe
- Essential for students, professionals, and home cooks
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