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The Professional Chef 9th Edition by The Culinary Institute of America

The Professional Chef 9th Edition by The Culinary Institute of America, ISBN-13: 978-0470421352

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Description

  • Format: PDF
  • Publisher: ‎ Wiley; 9th edition (September 13, 2011)
  • Language: ‎ English
  • 1232 pages
  • ISBN-10: ‎ 9780470421352
  • ISBN-13: ‎ 978-0470421352

A complete introduction to the fundamentals of cooking.

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 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.

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.

About the Author

Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor’s and associate degrees in culinary arts and baking and pastry arts, as well as certificate programs in culinary arts and wine and beverage studies. A network of more than 45,000 alumni has helped the CIA earn its reputation as the world’s premier culinary college. The CIA, which also offers courses for professionals and food enthusiasts, as well as consulting services for the food service and hospitality industry, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore.

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