{"product_id":"the-professional-chef-isbn-9780470421352","title":"The Professional Chef","description":"\u003cp\u003e\u003ci\u003eThe Professional Chef\u003c\/i\u003e is among the best-selling titles in Wiley's cooking program and represents the cornerstone book in our publishing partnership with the CIA. We have completely reorganized this book to reflect the way that people cook in the kitchen today, with the best of foods and flavors from around the world. The book reviews ingredients, equipment, and skills of the professional chef. It then explores the techniques for the full range of food items: vegetables, potatoes, grains, legumes, pasta, meats, fish and seafood, poultry, eggs, fruits, soups, sauces, quickbreads and cakes, yeast breads, and more. The new edition features information on global cuisines, an all-new chapter on Plated Desserts, and information on topics of growing importance such as sous vide cooking, seasonality, and sustainability. The new edition features a new user-friendly design and structure, guiding readers through the basic principles behind each technique at a glance, and then providing more in-depth information along with step-by-step photography. Complete with hundreds of recipes and four-color photographs throughout, this is the essential reference for any aspiring chef, culinary student, or cooking enthusiast. For the first time ever, \u003ci\u003eThe Professional Chef\u003c\/i\u003e is also available as a revolutionary interactive iPad edition (978-1-118-12012-5).\u003c\/p\u003e  Master Recipe List viii  \u003cp\u003eAcknowledgments xvi\u003c\/p\u003e \u003cp\u003eIntroduction xviii\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePART ONE The Culinary Professional\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eChapter 1 INTRODUCTION TO THE PROFESSION 3\u003c\/p\u003e \u003cp\u003eChapter 2 MENUS AND RECIPES 13\u003c\/p\u003e \u003cp\u003eChapter 3 THE BASICS OF NUTRITION AND FOOD SCIENCE 23\u003c\/p\u003e \u003cp\u003eChapter 4 FOOD AND KITCHEN SAFETY 31\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePART TWO Tools and Ingredients in the Professional Kitchen\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eChapter 5 EQUIPMENT IDENTIFICATION 43\u003c\/p\u003e \u003cp\u003eChapter 6 MEAT, POULTRY, AND GAME IDENTIFICATION 69\u003c\/p\u003e \u003cp\u003eChapter 7 FISH AND SHELLFISH IDENTIFICATION 99\u003c\/p\u003e \u003cp\u003eChapter 8 FRUIT, VEGETABLE, AND FRESH HERB IDENTIFICATION 127\u003c\/p\u003e \u003cp\u003eChapter 9 DAIRY AND EGG PURCHASING AND IDENTIFICATION 181\u003c\/p\u003e \u003cp\u003eChapter 10 DRY GOODS IDENTIFICATION 199\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePART THREE Stocks, Sauces, and Soups\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eChapter 11 MISE EN PLACE FOR STOCKS, SAUCES, AND SOUPS 239\u003c\/p\u003e \u003cp\u003eChapter 12 STOCKS 253\u003c\/p\u003e \u003cp\u003eChapter 13 SAUCES 267\u003c\/p\u003e \u003cp\u003eChapter 14 SOUPS 301\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePART FOUR Meats, Poultry, Fish, and Shellfish\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eChapter 15 MISE EN PLACE FOR MEATS, POULTRY, FISH, AND SHELLFISH 361\u003c\/p\u003e \u003cp\u003eChapter 16 FABRICATING MEATS, POULTRY, AND FISH 375\u003c\/p\u003e \u003cp\u003eChapter 17 GRILLING, BROILING, AND ROASTING 423\u003c\/p\u003e \u003cp\u003eChapter 18 SAUTÉING, PAN FRYING, AND DEEP FRYING 487\u003c\/p\u003e \u003cp\u003eChapter 19 STEAMING AND SUBMERSION COOKING 531\u003c\/p\u003e \u003cp\u003eChapter 20 BRAISING AND STEWING 571\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePART FIVE Vegetables, Potatoes, Grains and Legumes, and Pasta and Dumplings\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eCchapter 21 MISE EN PLACE FOR VEGETABLES AND FRESH HERBS 617\u003c\/p\u003e \u003cp\u003eCchapter 22 COOKING VEGETABLES 647\u003c\/p\u003e \u003cp\u003eCchapter 23 COOKING POTATOES 713\u003c\/p\u003e \u003cp\u003eCchapter 24 COOKING GRAINS AND LEGUMES 751\u003c\/p\u003e \u003cp\u003eCchapter 25 COOKING PASTA AND DUMPLINGS 807\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePART SIX Breakfast and Ggarde Mmanger\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eChapter 26 COOKING EGGS 847\u003c\/p\u003e \u003cp\u003eChapter 27 SALAD DRESSINGS AND SALADS 879\u003c\/p\u003e \u003cp\u003eChapter 28 SANDWICHES 931\u003c\/p\u003e \u003cp\u003eChapter 29 HORS D'OEUVRE AND APPETIZERS 945\u003c\/p\u003e \u003cp\u003eChapter 30 CHARCUTERIE AND GARDE MANGER 985\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePART SEVEN Baking and Pastry\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eChapter 31 BAKING MISE EN PLACE 1015\u003c\/p\u003e \u003cp\u003eChapter 32 YEAST BREADS 1025\u003c\/p\u003e \u003cp\u003eChapter 33 PASTRY DOUGHS AND BATTERS 1047\u003c\/p\u003e \u003cp\u003eChapter 34 CUSTARDS, CREAMS, AND MOUSSES 1091\u003c\/p\u003e \u003cp\u003eChapter 35 FILLINGS, FROSTINGS, AND DESSERT SAUCES 1107\u003c\/p\u003e \u003cp\u003eChapter 36 PLATED DESSERTS 1131\u003c\/p\u003e \u003cp\u003eAppendix 1161\u003c\/p\u003e \u003cp\u003eGlossary 1167\u003c\/p\u003e \u003cp\u003eReadings and Resources 1185\u003c\/p\u003e \u003cp\u003eRecipe Index 1191\u003c\/p\u003e \u003cp\u003eSubject Index 1202\u003c\/p\u003e \u003cp\u003eFounded in 1946, \u003cb\u003eThe Culinary Institute of America\u003c\/b\u003e 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.\u003c\/p\u003e  \"The bible for all chefs.\"\u003cbr\u003e —\u003cb\u003ePaul Bocuse\u003c\/b\u003e  \u003cp\u003e\"Well-researched and documented, The Culinary Institute of America's latest offering includes the essential tools to become a successful modern chef. The Professional Chef continues to evolve and improve with age.\"\u003cbr\u003e —\u003cb\u003eThomas Keller\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\"\u003ci\u003eThe Professional Chef\u003c\/i\u003e continues to be an incredibly valuable reference guide that we keep handy in all our restaurant kitchens.\"\u003cbr\u003e —\u003cb\u003eSusan Feniger and Mary Sue Milliken\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\"This important book is a classic resource, an indispensable reference for both the professional and serious home cook.\"\u003cbr\u003e —\u003cb\u003eAlfred Portale\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\"The newest edition of \u003ci\u003eThe Professional Chef\u003c\/i\u003e is truly an amazing book of technique. Without a doubt, a true inspiration for all.\"\u003cbr\u003e —\u003cb\u003eEric Ripert\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\"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.\"\u003cbr\u003e —\u003cb\u003eAnthony Bourdain\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\"The CIA continues not only to set standards but to raise them industry-wide. This is a great book, a valuable reference in both the restaurant kitchen and the home kitchen.\"\u003cbr\u003e —\u003cb\u003eMichael Ruhlman\u003c\/b\u003e\u003c\/p\u003e","brand":"Wiley","offers":[{"title":"New","offer_id":44813394346213,"sku":"NP9780470421352","price":94.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780470421352.jpg?v=1761780868","url":"https:\/\/k12savings.com\/products\/the-professional-chef-isbn-9780470421352","provider":"K12savings","version":"1.0","type":"link"}