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More About This Title The Professional Chef, Ninth Edition
English
—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.
English
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.
English
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
