The Professional Chef

"Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic kitchen reference that many of America's top chefs have used to understand basic skills and standards for quality as well as developa sense of how cooking works. Now, the ninth edition features an all-new, user-friendly design that guides readers through each cooking technique, starting with a basic formula, outlining the method at-a-glance, offering expert tips, covering each methodwith beautiful step-by-step photography, and finishing with recipes that use the basic techniques. The new edition also offers a global perspective and includes essential information on nutrition, food and kitchen safety, equipment, and product identification. Basic recipe formulas illustrate fundamental techniques and guide chefs clearly through every step, from mise en place to finished dishes. Includes an entirely new chapter on plated desserts and new coverage of topics that range from sous vide cooking to barbecuing to seasonality Highlights quick reference pages for each major cooking technique or preparation, guiding you with at-a-glance information answering basic questions and giving new insights with expert tips Features nearly 900 recipes and more than 800 gorgeous full-color photographs Covering the full range of modern techniques and classic and contemporary recipes, The Professional Chef, Ninth Edition is the essential reference for every serious cook"--

Auteur

Founded in 1946, The Culinary Institute of America is anindependent, not-for-profit college offering bachelor's andassociate degrees in culinary arts and baking and pastry arts, aswell as certificate programs in culinary arts and wine and beveragestudies. A network of more than 45,000 alumni has helped the CIAearn its reputation as the world's premier culinary college. The CIA, which also offers courses for professionals and foodenthusiasts, as well as consulting services for the foodservice andhospitality industry, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore.

Texte du rabat

"The bible for all chefs."
-Paul Bocuse "Well-researched and documented, The Culinary Institute of America's latest offering includes the essential tools to become a successful modern chef. The Professional Chef continues to evolve and improve with age."
-Thomas Keller

"The Professional Chef continues to be an incredibly valuable reference guide that we keep handy in all our restaurant kitchens."
-Susan Feniger and Mary Sue Milliken

"This important book is a classic resource, an indispensable reference for both the professional and serious home cook."
-Alfred Portale

"The newest edition of The Professional Chef is truly an amazing book of technique. Without a doubt, a true inspiration for all."
-Eric Ripert

"How to cook everything from the best culinary school in America. This is The Mothership for recipes and basic culinary techniques. Anyone and everyone serious about food and cooking should have one in their kitchen."
-Anthony Bourdain

"The CIA continues not only to set standards but to raise them industry-wide. This is a great book, a valuable reference in both the restaurant kitchen and the home kitchen."
-Michael Ruhlman

Résumé
The Professional Chef has always provided a complete introduction to classical European cooking, and this all-new edition is completely revised and updated with coverage of topics that are growing in importance.

Contenu

Master Recipe List viii Acknowledgments xvi

Introduction xviii

PART ONE The Culinary Professional

Chapter 1 INTRODUCTION TO THE PROFESSION 3

Chapter 2 MENUS AND RECIPES 13

Chapter 3 THE BASICS OF NUTRITION AND FOOD SCIENCE 23

Chapter 4 FOOD AND KITCHEN SAFETY 31

PART TWO Tools and Ingredients in the Professional Kitchen

Chapter 5 EQUIPMENT IDENTIFICATION 43

Chapter 6 MEAT, POULTRY, AND GAME IDENTIFICATION 69

Chapter 7 FISH AND SHELLFISH IDENTIFICATION 99

Chapter 8 FRUIT, VEGETABLE, AND FRESH HERB IDENTIFICATION 127

Chapter 9 DAIRY AND EGG PURCHASING AND IDENTIFICATION 181

Chapter 10 DRY GOODS IDENTIFICATION 199

PART THREE Stocks, Sauces, and Soups

Chapter 11 MISE EN PLACE FOR STOCKS, SAUCES, AND SOUPS 239

Chapter 12 STOCKS 253

Chapter 13 SAUCES 267

Chapter 14 SOUPS 301

PART FOUR Meats, Poultry, Fish, and Shellfish

Chapter 15 MISE EN PLACE FOR MEATS, POULTRY, FISH, AND SHELLFISH 361

Chapter 16 FABRICATING MEATS, POULTRY, AND FISH 375

Chapter 17 GRILLING, BROILING, AND ROASTING 423

Chapter 18 SAUTÉING, PAN FRYING, AND DEEP FRYING 487

Chapter 19 STEAMING AND SUBMERSION COOKING 531

Chapter 20 BRAISING AND STEWING 571

PART FIVE Vegetables, Potatoes, Grains and Legumes, and Pasta and Dumplings

Cchapter 21 MISE EN PLACE FOR VEGETABLES AND FRESH HERBS 617

Cchapter 22 COOKING VEGETABLES 647

Cchapter 23 COOKING POTATOES 713

Cchapter 24 COOKING GRAINS AND LEGUMES 751

Cchapter 25 COOKING PASTA AND DUMPLINGS 807

PART SIX Breakfast and Ggarde Mmanger

Chapter 26 COOKING EGGS 847

Chapter 27 SALAD DRESSINGS AND SALADS 879

Chapter 28 SANDWICHES 931

Chapter 29 HORS D'OEUVRE AND APPETIZERS 945

Chapter 30 CHARCUTERIE AND GARDE MANGER 985

PART SEVEN Baking and Pastry

Chapter 31 BAKING MISE EN PLACE 1015

Chapter 32 YEAST BREADS 1025

Chapter 33 PASTRY DOUGHS AND BATTERS 1047

Chapter 34 CUSTARDS, CREAMS, AND MOUSSES 1091

Chapter 35 FILLINGS, FROSTINGS, AND DESSERT SAUCES 1107

Chapter 36 PLATED DESSERTS 1131

Appendix 1161

Glossary 1167

Readings and Resources 1185

Recipe Index 1191

Subject Index 1202