The Professional Chef by Culinary Institute of America

$37.00
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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, and more. Features information on global cuisines, a chapter on Plated Desserts, and information on topics of growing importance such as sous vide cooking, seasonality, and sustainability. Complete with hundreds of recipes and four-color photographs throughout, this is the essential reference for any aspiring chef, culinary student, or cooking enthusiast.

Wiley, 2011.
ISBN: 9780470421352. 1232 pp.
Ninth edition.
Hardcover. Near fine.