|The Professional Chef|
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Date Published: 2011-09-13
Named one of the five favorite culinary books of this decade byFood Arts magazine, The Professional Chef is theclassic kitchen reference that many of America's top chefs haveused to understand basic skills and standards for quality as wellas develop a sense of how cooking works. Now, the ninth editionfeatures an all-new, user-friendly design that guides readersthrough each cooking technique, starting with a basic formula,outlining the method at-a-glance, offering expert tips, coveringeach method with beautiful step-by-step photography, and finishingwith recipes that use the basic techniques.
The new edition also offers a global perspective and includesessential information on nutrition, food and kitchen safety,equipment, and product identification. Basic recipe formulasillustrate fundamental techniques and guide chefs clearly throughevery step, from mise en place to finished dishes. * Includes an entirely new chapter on plated desserts and newcoverage of topics that range from sous vide cooking to barbecuingto seasonality * Highlights quick reference pages for each major cookingtechnique or preparation, guiding you with at-a-glance informationanswering basic questions and giving new insights with experttips * Features nearly 900 recipes and more than 800 gorgeousfull-color photographs
Covering the full range of modern techniques and classic andcontemporary recipes, The Professional Chef, Ninth Editionis the essential reference for every serious cook.