The Professional Chef 9th edition


PDF | 46 MB | 1232 Pages

The Professional Chef 9th ed PDF

A complete introduction to the fundamentals of cooking

The Professional ChefThe 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 flavors from around the world. Learn the ingredients, equipment, and skills of the professional chef while exploring techniques for the full range of food items.

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.

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More than a recipe book

The Professional Chef is filled with photographs, diagrams, charts, and other visual guides to help you navigate culinary methods, techniques, and more.

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.

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