The Professional Chef Download Ebook PDF Epub Online

Author : The Culinary Institute of America (CIA)
Publisher : John Wiley & Sons
Release : 2011-09-13
Page : 1232
Category : Cooking
ISBN 13 : 0470421355
Description :


"The bible for all chefs." —Paul Bocuse 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 develop a 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 method with 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.


Author : The Culinary Institute of America (CIA)
Publisher : John Wiley & Sons
Release : 2011-10-11
Page : 208
Category : Cooking
ISBN 13 : 1118139887
Description :


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.


Author : Culinary Institute of America
Publisher : Van Nostrand Reinhold Company
Release : 1996
Page : 1190
Category : Cooking
ISBN 13 :
Description :


The new edition of this superb reference contains additional information on such management issues as cost control, waste control, inventory, and pricing strategies, and covers such new topics as environmental impact and professional behavior. New chapters feature vegetarian recipes, international cuisine, and sandwiches. 1,400 color photos.


Author : Culinary Institute of America
Publisher : Lebhar-Friedman
Release : 2008
Page : 311
Category : Cooking
ISBN 13 :
Description :


Presents a collection of more than three hundred recipes from the well-known cooking school organized thematically by food category and complemented by illustrations of food-preparation techniques.


Author : Culinary Institute of America
Publisher : John Wiley & Sons
Release : 2013-02-04
Page : 576
Category : Cooking
ISBN 13 : 0470635436
Description :


Offers an up-to-date guide to healthy eating, discussing nutritional requirements, dietary guidelines, healthful cooking techniques, and offering more than five hundred recipes from Mediterranean, Asian, and vegetarian cuisines.


Author : Culinary Institute of America
Publisher : John Wiley & Sons
Release : 2007-12-26
Page : 170
Category : Cooking
ISBN 13 : 0470080264
Description :


The experts from The Culinary Institute of America furnish an essential reference for aspiring cooks that identifies and describes essential kitchen tools, equipment, and gadgets, accompanied by thorough guidelines on how to use them effectively, with helpful advice from real-world chefs on how to select, properly use, and care for knives and other items. Original.


Author : Bo Friberg
Publisher : John Wiley & Sons
Release : 2002-03-05
Page : 1040
Category : Cooking
ISBN 13 : 0471359254
Description :


The reference of choice for thousands of pastry chefs and home cooks A favorite of pastry lovers and serious chefs worldwide, The Professional Pastry Chef presents comprehensive coverage of basic baking and pastry techniques in a fresh and approachable way. Now skillfully revised and redesigned to meet the needs of today's pastry kitchen, this classic reference is better-and easier to use-than ever. The new edition contains more than 650 recipes, which offer a new emphasis on American applications of European techniques with yields suitable for restaurant service or for entertaining at home. It shares encyclopedic guidance on everything from mise en place preparation and basic doughs to new chapters covering flatbreads, crackers, and homestyle desserts. Throughout, award-winning Executive Pastry Chef Bo Friberg explains not only how to perform procedures, but also the principles behind them, helping readers to build a firm foundation based on understanding rather than memorizing formulas. Illustrated step-by-step instructions demystify even the most complex techniques and presentations, while 100 vivid color photographs bring finished dishes to life with a sublime touch of visual inspiration. Whether used to develop skills or refine techniques, to gain or simply broaden a repertoire, The Professional Pastry Chef is filled with information and ideas for creating mouthwatering baked goods and tantalizing desserts-today and for years to come.


Author : The Culinary Institute of America (CIA)
Publisher : Wiley
Release : 2008-05-09
Page : 1215
Category : Cooking
ISBN 13 : 9780470404348
Description :



Author : Culinary Institute of America (CIA) Staff
The Culinary Institute Of America
Publisher :
Release : 2006-01-01
Page : 1232
Category :
ISBN 13 : 9780470429792
Description :



Author : Jennifer Segal
Publisher : Chronicle Books
Release : 2018-04-24
Page : 304
Category : Cooking
ISBN 13 : 1452156220
Description :


Washington Post Bestseller! — Jenn Segal’s Family-Friendly Healthy Cookbook If you’re a fan of Chrissy Teigen, Skinnytaste, Pioneer Woman, or Oh She Glows cookbooks, you’ll love Once Upon a Chef Become the favorite family chef: Once upon a time Jenn Segal went to culinary school and worked in fancy restaurants. One marriage and two kids later she created Once Upon a Chef, the popular blog that applies her tried-and-true chef skills with delicious, fresh, and approachable ingredients for family-friendly meals. In Jenn's book she shares 100 recipes that will up your kitchen game while surprising you with their ease. With the authority of a professional chef and the practicality of a busy working mom, Jenn teaches you to improve your cooking one recipe at a time, with helpful tips on topics such as how to season correctly with salt, how to balance flavors, and how to make the most of leftovers. The healthy cookbook for every meal of the day: Breakfast favorites like Maple, Coconut & Blueberry Granola and Savory Ham & Cheese Waffles Simple soups, salads, and sandwiches for ideal lunches (try the Fiery Roasted Tomato Soup paired with Smoked Gouda & Pesto Grilled Cheese Sandwiches) Entrées the whole family will love like Buttermilk Fried Chicken Tenders Tasty treats for those casual get-togethers like Buttery Cajun Popcorn and Sweet, Salty & Spicy Pecans Go-to sweets such as Toffee Almond Sandies and a Classic Chocolate Lover's Birthday Cake If you have used recipes from Magnolia Table or Smitten Kitchen, you will want to own Once Upon a Chef: Flip through the pages of this book, and you'll want to make every recipe—whether it's an easy family dinner your kids will love, an indulgent dessert for someone special, or fun cocktails and appetizers for your friends. This is the book you'll turn to again and again, and with Jenn by your side in the kitchen, every meal will taste like the best night out!


Author : Michael Ruhlman
Publisher : Chronicle Books
Release : 2011-09-14
Page : 367
Category : Cooking
ISBN 13 : 0811876438
Description :


Presents twenty basic elements of cooking and explains their importance in order to become a better cook, from proper salting techniques to mastering such basic ingredients as eggs and butter.


Author : The Culinary Institute of America
Publisher : Wiley Global Education
Release : 2012-04-13
Page : 720
Category : Cooking
ISBN 13 : 1118692594
Description :


Garde Manger: The Art and Craft of the Cold Kitchen has been the market's leading textbook for culinary students and a key reference for professional chefs since its original publication in 1999. This new edition improves on the last with the most up-to-date recipes, plating techniques, and flavor profiles being used in the field today. New information on topics like artisanal cheeses, contemporary styles of pickles and vinegars, and contemporary cooking methods has been added to reflect the most current industry trends. And the fourth edition includes hundreds of all-new photographs by award-winning photographer Ben Fink, as well as approximately 450 recipes, more than 100 of which are all-new to this edition. Knowledge of garde manger is an essential part of every culinary student's training, and many of the world's most celebrated chefs started in garde manger as apprentices or cooks. The art of garde manger includes a broad base of culinary skills, from basic cold food preparations to roasting, poaching, simmering, and sautéing meats, fish, poultry, vegetables, and legumes. This comprehensive guide includes detailed information on cold sauces and soups; salads; sandwiches; cured and smoked foods; sausages; terrines, pâtes, galantines, and roulades; cheese; appetizers and hors d'oeuvre; condiments, crackers, and pickles; and buffet development and presentation.


Author : The Culinary Institute of America
Publisher : Wiley
Release : 1999-11-05
Page : 160
Category : Cooking
ISBN 13 : 9780471349976
Description :


High quality, well-made, well-maintained knives - and the skills to use them properly - are among a chef's most important assets. This book explains how to use and care for these essential tools. Easy-to-follow instructions cover all of the basic knife cuts and techniques - including peeling, paring, trimming, carving, chopping, dicing and filleting - and offer an excellent foundation for building speed and ensuring kitchen safety. The book also features invaluable information on small tools, such as rotary peelers and zesters, along with meat grinders, food processors and other larger equipment.


Author : Wayne Gisslen
Publisher : Wiley
Release : 1999-10-13
Page : 896
Category : Cooking
ISBN 13 : 9780471382782
Description :



Author : The Culinary Institute of America (CIA)
Publisher : John Wiley & Sons
Release : 2012-04-16
Page : 720
Category : Cooking
ISBN 13 : 0470587806
Description :


The leading guide to the professional kitchen's cold food station, now fully revised and updated Garde Manger: The Art and Craft of the Cold Kitchen has been the market's leading textbook for culinary students and a key reference for professional chefs since its original publication in 1999. This new edition improves on the last with the most up-to-date recipes, plating techniques, and flavor profiles being used in the field today. New information on topics like artisanal cheeses, contemporary styles of pickles and vinegars, and contemporary cooking methods has been added to reflect the most current industry trends. And the fourth edition includes hundreds of all-new photographs by award-winning photographer Ben Fink, as well as approximately 450 recipes, more than 100 of which are all-new to this edition. Knowledge of garde manger is an essential part of every culinary student's training, and many of the world's most celebrated chefs started in garde manger as apprentices or cooks. The art of garde manger includes a broad base of culinary skills, from basic cold food preparations to roasting, poaching, simmering, and sautéing meats, fish, poultry, vegetables, and legumes. This comprehensive guide includes detailed information on cold sauces and soups; salads; sandwiches; cured and smoked foods; sausages; terrines, pâtes, galantines, and roulades; cheese; appetizers and hors d'oeuvre; condiments, crackers, and pickles; and buffet development and presentation.


Author : Candy Wallace
Greg Forte
Publisher : John Wiley & Sons
Release : 2008
Page : 210
Category : Business & Economics
ISBN 13 : 0471752193
Description :


"American Personal & Private Chef Association, partners in lifestyle solutions."


Author : The Culinary Institute of America (CIA)
Laura Dreesen
Publisher : John Wiley & Sons
Release : 2013-07-29
Page : 320
Category : Cooking
ISBN 13 : 0470508965
Description :


Essential math concepts for professional chefs and culinary students Ideal for students and working professionals, Math for the Professional Kitchen explains all the essential mathematical skills needed to run a successful, profitable operation. From scaling recipes and converting units of measure, to costing ingredients and setting menu prices, it covers crucial information that will benefit every foodservice provider. Written by three veteran math instructors from The Culinary Institute of America, the book utilizes a teaching methodology based on daily in-classroom practice. The entirety of the standard culinary math curriculum is covered, including conversions, determining yields, purchasing, portioning, and more. Vital mathematical concepts are reinforced with easy-to-understand examples and review questions This is a thorough, comprehensive main text for culinary students as well as a great kitchen reference for working professionals Math for the Professional Kitchen will be an invaluable resource not only in the classroom but also in the kitchen as students embark on their professional careers, where math skills play a crucial role in the ever-important bottom line.


Author : Charles Carroll
Publisher : John Wiley & Sons
Release : 2010-08-09
Page : 160
Category : Cooking
ISBN 13 : 0470581549
Description :


This book identifies the challenges that individuals would face when starting down the road to become a chef and outlines the right paths to take. It explores everything from family values, discipline, and how to acquire integrity, to focus, charisma, commitment, and initiative. Cooks and chefs will also find out what they need to do to excel in the classroom all the way to building their first team as an executive chef.


Author : Frederic H. Sonnenschmidt
John F. Nicolas
Publisher :
Release : 1976
Page : 272
Category : Buffets (Cookery)
ISBN 13 :
Description :



Author : Institut Paul Bocuse
Publisher : Hachette UK
Release : 2016-10-13
Page : 720
Category : Cooking
ISBN 13 : 0600634523
Description :


The perfect guide for professional chefs in training and aspiring amateurs, this fully illustrated, comprehensive step-by-step manual covers all aspects of preparing, cooking and serving delicious, high-end food. An authoritative, unique reference book, it covers 250 core techniques in extensive, ultra-clear step-by-step photographs. These techniques are then put into practice in 70 classic and contemporary recipes, designed by chefs. With over 1,800 photographs in total, this astonishing reference work is the essential culinary bible for any serious cook, professional or amateur.