The Professional Chef

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. We have completely reorganized this book 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, and more. The new edition features information on global cuisines, an all-new chapter on Plated Desserts, and information on topics of growing importance such as sous vide cooking, seasonality, and sustainability. 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. For the first time ever, The Professional Chef is also available as a revolutionary interactive iPad edition (978-1-118-12012-5).

From the Publisher

A complete introduction to the fundamentals of cooking

More than just a recipe book Packed with: 800+ stunning full colour photographs Diagrams Charts Tools and ingredients explained Master recipe index (nearly 900 recipes) And more…

The essential reference for every serious cook

The Professional Chef has always provided a complete introduction to classical European cooking. The ninth edition has been reorganized to reflect the way people cook in the kitchen today, with the best foods and flavours from around the world. Learn the ingredients, equipment, and skills of the professional chef while exploring techniques for the full range of food items.

New to this edition

In this edition, global cuisine is integrated throughout the chapters and recipes to reflect the growing globalization of cooking. Rich photographs and images help readers navigate the basic principles behind cooking techniques at a glance, with diagrams and charts to help professionals and home cooks quickly access the information they need to succeed.

Showcasing just a tiny cross section of this extraordinary 1000+ page culinary guide…

ASIN ‏ : ‎ 0470421355
Publisher ‏ : ‎ Wiley
Publication date ‏ : ‎ 30 Sept. 2011
Edition ‏ : ‎ 9th
Language ‏ : ‎ English
Print length ‏ : ‎ 1232 pages
ISBN-10 ‏ : ‎ 9780470421352
ISBN-13 ‏ : ‎ 978-0470421352
Item weight ‏ : ‎ 3.61 kg
Dimensions ‏ : ‎ 22.35 x 5.84 x 31.5 cm