""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 cornerstone of our publishing partnership with The Culinary Institute of America, The Professional Chef has been one of the top professional cooking books since 1962, through nine editions and more than sixty years. A constant in-the-kitchen resource for culinary students and culinary professionals, The Professional Chef teaches proper culinary technique and includes nearly 900 recipes for instruction and inspiration. The focus has been on three target markets: Professional chefs learning in corporate training programs or professional chefs pursuing professional development courses Culinary arts students: 78% are enrolled in 2-year / community college programs, 22% in 4-year universities, including the CIA itself Hospitality management students taking cooking courses"--
The Professional Chef is the quintessential kitchen reference that many of America's top chefs have used to hone their skills and quality standards, and develop a sense of the fundamentals of cooking. Now, the newly revised tenth edition provides an exhaustive overview of the ingredients, equipment, and skills needed by professional chefs, and lays out step-by-step techniques for handling the full range of the modern chef's pantry.
The user-friendly design guides readers through cooking techniques, starting with a basic formula and method outline, plus expert tips, beautiful step-by-step photography, and recipes that reinforce the basic techniques. "Method at a Glance" and "Method in Details" features provide overviews and in-depth guidance. The 10th edition streamlines the culinary fundamentals, demonstrates real-world practices based on classic techniques, and provides information on other topics, such as plant-forward principles and culinary and flavor science.
Updates in the Tenth Edition include:
- Each chapter begins with a clear and succinct definition of the featured technique.
- Introductory texts have been streamlined to shorter, easier-to-digest bullets. Any need-to-know info has been moved from later in the chapter (for example, method in detail captions) to this section.
- Preserving the Flavor from Technique FoodGives detailed finishing instructions for each technique, as well as ways to reuse recipe byproduct.
- Quality Criteria for each technique
- Beyond the Basicsa second chapter section for how to expand/improve upon base techniques and recipes:
- Presents additional relevant information regarding variations of a technique
- Tips of the Tradeadvice from faculty on scaling and time-saving tips used in "real world" kitchens
- Troubleshootinggetting ahead of students' commonly asked questions
- Recipes have been split into two sections, Foundational Recipes and More Recipes to Try. This will distinguish between base recipes used to illustrate technique and recipes with variations on the technique, or those considered "advanced."
Covering the full range of modern techniques and classic and contemporary recipes, The Professional Chef, Tenth Edition is an essential introduction for students, and reference for every professional and home cook.
Recenzijas
"The bible for all chefs." Paul Bocuse
"The tenth edition of The Professional Chef is the handbook for aspiring chefs. These essential techniques, with a reverence to tradition and an eye to the future, are the key to mastering the art of cooking." Thomas Keller
"Whether you are starting your culinary career, are an aspiring home chef, or a professional in need of a refresher, this book is the resource for you. It is a must-have for anyone who believes Food is Life." Anne Burrell '96
"Every dish has a soul. In order to tell your story and execute your vision, you need the foundation. The Professional Chef is the book that helped me master the fundamentals so I could shape my own identity as a chef." Kwame Onwuachi '13
"As a Chef cooking over 20 years in the industry, I have always relied on the foundation that The Professional Chef. To me, this book needs to be a part of each and every chef's library who wants to succeed and build a lasting career and legacy in this industry." Maneet Chauhan '00
"In this era of plant-forward cooking, The Professional Chef gives vegetables, grains, and legumes their place at the center of the plate. It is the go-to resource for how to build flavor and get the most from your ingredients." Kyle Connaughton
"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 '78
Master Recipe List vi
Acknowledgments ix
Introduction x
Part One The Culinary Professional xii
Chapter 1 Introduction to the Profession 3
Chapter 2 Menus and Recipes 19
Chapter 3 Basics of Food Science 35
Part Two Tools and Ingredients in the Professional Kitchen 44
Chapter 4 Equipment Identification 47
Chapter 5 Meat, Poultry, and Game Identification 67
Chapter 6 Fish and Shellfish Identification 83
Chapter 7 Fruit, Vegetable, and Fresh Herb Identification 97
Chapter 8 Dairy and Egg Purchasing and Identification 133
Chapter 9 Dry Goods Identification 145
Chapter 10 Fabricating Meats, Poultry, and Fish 167
Chapter 11 Fabricating Vegetables 215
Part Three Mise en Place, Stocks, Sauces, and Soups 244
Chapter 12 Mise En Place 247
Chapter 13 Soups 287
Chapter 14 Sauces 327
Part Four Essential Cooking Techniques 382
Chapter 15 Grilling and Broiling 385
Chapter 16 Roasting 411
Chapter 17 Sautéing 443
Chapter 18 Pan Frying 473
Chapter 19 Deep Frying 497
Chapter 20 Steaming 515
Chapter 21 Braising and Stewing 535
Chapter 22 Shallow Poaching and Pan Steaming 563
Chapter 23 Deep Poaching, Simmering, and Boiling 579
Part Five Potatoes, Grains and Legumes, and Pasta and Dumplings 598
Chapter 24 Cooking Potatoes 601
Chapter 25 Grains and Legumes 639
Chapter 26 Pasta and Dumplings 669
Part Six Eggs and the Cold Kitchen 696
Chapter 27 Cooking Eggs 699
Chapter 28 the Cold Kitchen 729
Part Seven Baking and Pastry 760
Chapter 29 Baking Mise En Place 763
Chapter 30 Baking Techniques 791
Chapter 31 Kitchen Desserts and Savory Baking 845
Appendix A- 1
Glossary G- 1
Recipe Index R- 1
Subject Index S- 1
Founded in 1946, The Culinary Institute of America is the worlds premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers masters, bachelors, and associate degrees with majors in culinary arts, baking & pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore.
