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The New Professional Chef, 6th Edition
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More About This Title The New Professional Chef, 6th Edition

  • English

English

Thoroughly revised encyclopedic classic used by professionals for decades. The definitive reference is easier to use and is packed with the most up to date information with 1000 reference recipes conveniently located in one section.
  • English

English

Introduction to the Profession.

THE FOODSERVICE PROFESSIONAL.

The Professional Chef.

Food and Kitchen Safety.

Nutrition and Healthy Cooking.

Equipment Identification.

The Raw Ingredients.

COOKING IN THE PROFESSIONAL KITCHEN.

Mise en Place.

Soups.

Sauces.

Dry-Heat Cooking Methods.

Moist-Heat and Combination Cooking Techniques.

Charcuterie and Garde-Manager.

Baking and Pastry.

THE RECIPES.

Mise en Place and Stock Recipe.

Soup Recipes.

Sauce Recipes.

Meat Entrées.

Poultry Entrées.

Fish Entrées.

Vegetarian Entrées.

International Entrées.

Vegetable Side Dishes.

Potato, Grain, and Pasta Dishes.

Breakfast Recipes.

Salads and Salad Dressings.

Sandwiches and Pizzas.

Hors d'Oeurvres and Appetizers.

Sausages, Pâtés, and Terrines.

Breads.

Kitchen Desserts.

Cakes and Pastries.

Appendices.

Glossary.

Recommended Reading List.

Food Associations.

Index.

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