The Professional Chef Book
Score: 4
From 5 Ratings

The Professional Chef


  • Author : The Culinary Institute of America (CIA)
  • Publisher : John Wiley & Sons
  • Release Date : 2011-09-13
  • Genre: Cooking
  • Pages : 1232
  • ISBN 10 : 9780470421352

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The Professional Chef Book Description :

"The bible for all chefs." —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.

In the Hands of a Chef Book
Score: 4
From 1 Ratings

In the Hands of a Chef


  • Author : Culinary Institute of America
  • Publisher : John Wiley & Sons
  • Release Date : 2007-12-26
  • Genre: Cooking
  • Pages : 170
  • ISBN 10 : 9780470080269

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In the Hands of a Chef Book Description :

The experts from The Culinary Institute of America furnish an essential reference for aspiring cooks that identifies and describes essential kitchen tools, equipment, and gadgets, accompanied by thorough guidelines on how to use them effectively, with helpful advice from real-world chefs on how to select, properly use, and care for knives and other items. Original.

The Professional Chef Book

The Professional Chef


  • Author : Culinary Institute of America
  • Publisher :
  • Release Date : 2004
  • Genre: Cooking
  • Pages : 1034
  • ISBN 10 : 8985243381

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The Professional Chef Book Description :

The Professional Chef Book
Score: 4.5
From 16 Ratings

The Professional Chef


  • Author : The Culinary Institute of America
  • Publisher : Wiley
  • Release Date : 2006-08-28
  • Genre: Cooking
  • Pages : 1232
  • ISBN 10 : 0764557343

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The Professional Chef Book Description :

"A serious reference for serious cooks." —Thomas Keller, Chef and owner, The French Laundry Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic resource that many of America's top chefs have relied on to help learn their cooking skills. Now this comprehensive "bible for all chefs" (Paul Bocuse) has been thoroughly revised and expanded to reflect the way people cook and eat today. The book includes essential information on nutrition, food and kitchen safety, and tools and ingredients, as well as more than 640 classic and contemporary recipes plus variations. 131 basic recipe formulas illustrate fundamental techniques and guide cooks clearly through every step, from mise en place to finished dishes. This edition features nearly 650 all-new four-color photographs of fresh food products, step-by-step techniques, and plated dishes taken by award-winning photographer Ben Fink Explores culinary traditions of the Americas, Asia, and Europe, and includes four-color photographs of commonly used ingredients and maps of all regions Written "with extreme vigor and precision" (Eric Ripert), The Professional Chef is an unrivaled reference and source of inspiration for the serious cook.

Professional Chef Level 3 Diploma Book

Professional Chef Level 3 Diploma


  • Author : Gary Hunter
  • Publisher : Cengage Learning
  • Release Date : 2010-07
  • Genre: Quantity cooking
  • Pages : 544
  • ISBN 10 : 1408030845

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Professional Chef Level 3 Diploma Book Description :

Professional Chef: Level 3 is for chefs who want to reach the top. Written to provide complete coverage of the VRQ level 3 and the Advanced Diploma in Food Preparation and cookery, there is detailed advice on how to develop the superior skills you need to excel in the kitchen. With a focus on developing professional culinary knowledge, there is step-by-step guidance on how to carry out specialist butchery, larder and fishmonger techniques. Care has been taken to ensure that the most up-to-date practices from industry have been incorporated; where different techniques exist within the trade, the benefits and relevant situations for using each have been fully explained, to ensure students develop a full and comprehensive repertoire of skills. With clear explanations of all the underpinning theory and packed-full with recipes, Professional Chef: Level 3 VRQ Diploma will inspire you go on and create mouthwatering dishes, influenced by modern, traditional and international cuisine.

The Professional Chef Book

The Professional Chef


  • Author : Le Roi A. Folsom
  • Publisher :
  • Release Date : 1969
  • Genre: Quantity cooking
  • Pages : 354
  • ISBN 10 : OCLC:1149694735

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The Professional Chef Book Description :

The New Professional Chef Book
Score: 4
From 3 Ratings

The New Professional Chef


  • Author : Culinary Institute of America
  • Publisher : Van Nostrand Reinhold Company
  • Release Date : 1996
  • Genre: Cooking
  • Pages : 1190
  • ISBN 10 : MINN:31951D00902470H

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The New Professional Chef Book Description :

The new edition of this superb reference contains additional information on such management issues as cost control, waste control, inventory, and pricing strategies, and covers such new topics as environmental impact and professional behavior. New chapters feature vegetarian recipes, international cuisine, and sandwiches. 1,400 color photos.

The Professional Chef  Level 2 Book

The Professional Chef Level 2


  • Author : Gary Hunter
  • Publisher : Cengage Learning EMEA
  • Release Date : 2007
  • Genre: Business & Economics
  • Pages : 614
  • ISBN 10 : 1844805050

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The Professional Chef Level 2 Book Description :

Working environment - Teamwork - Food safety - Cold starters - Stocks and sauces - Soups - Rice - Pasta - Eggs - Fish and shellfish - Poultry - Game - Meat - Offal - Vegetables - Pulses - Vegetable protein - Grains - Breads and doughs Pastes, tarts and pies - Desserts - Cakes, biscuits and sponges - Healthy foods - Cook chill and freezing food - Kitchen documentation.

Professional Chef Book

Professional Chef


  • Author : Neil Rippington
  • Publisher : Cengage Learning EMEA
  • Release Date : 2007
  • Genre: Business & Economics
  • Pages : 209
  • ISBN 10 : 1844805301

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Professional Chef Book Description :

Take your first steps towards a career as a top chef with Professional Chef Level 1. Written in a clear, easy-to-follow style and packed with illustrations throughout, Professional Chef Level 1 will help you gain the confidence and the culinary skills you need to gain your qualification, succeed in the workplace or continue on to a level 2 qualification.

Professional Chef Book

Professional Chef


  • Author : Gary Hunter
  • Publisher : Cengage Learning EMEA
  • Release Date : 2007
  • Genre: Business & Economics
  • Pages : 618
  • ISBN 10 : 1844807061

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Professional Chef Book Description :

Professional Chef: Level 2 is the ultimate guide for aspiring chefs looking to excel in their studies and progress towards a rewarding and stimulating career. Providing complete coverage of the Level 2 Diploma food preparation and cookery qualification, it clearly explains the skills, techniques and underpinning theory you need to succeed in the kitchen and to compete for the some of the finest jobs in the catering industry. Combining theory and practice in one easy-to-use book, Professional Chef: Level 2 gives a thorough introduction to each core food group (stocks, soups, meat, fish, vegetables, pastries, hot and cold desserts… ). For each food group, there are straightforward guidelines to help you identify the quality points for ingredients, including how to spot freshness, develop an awareness for seasonality and make good decisions when purchasing. Full of food, flair and flavor this essential textbook contains an extensive range of modern and traditional recipes, which all reflect industry best-practice. Each recipe is broken down into a clear, easy-to-follow method of work, which guides you from preparing the raw ingredients, through all the individual stages in the cooking process, to the final presentation. Every recipe is illustrated with lavish photography of the finished dish, giving a clear point of reference and indication of how the dish should turn out from the start.

Professional Chef   Level 2   S Nvq Book

Professional Chef Level 2 S Nvq


  • Author : Gary Hunter
  • Publisher : Cengage Learning EMEA
  • Release Date : 2007
  • Genre: Business & Economics
  • Pages : 614
  • ISBN 10 : 1844805050

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Professional Chef Level 2 S Nvq Book Description :

Working environment - Teamwork - Food safety - Cold starters - Stocks and sauces - Soups - Rice - Pasta - Eggs - Fish and shellfish - Poultry - Game - Meat - Offal - Vegetables - Pulses - Vegetable protein - Grains - Breads and doughs Pastes, tarts and pies - Desserts - Cakes, biscuits and sponges - Healthy foods - Cook chill and freezing food - Kitchen documentation.

Advanced Professional Chef Level 3 Book

Advanced Professional Chef Level 3


  • Author : Gary Hunter
  • Publisher :
  • Release Date : 2013-03-01
  • Genre: Food service
  • Pages : 544
  • ISBN 10 : 1408064219

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Advanced Professional Chef Level 3 Book Description :

Advanced Professional Chef Level 3 Diploma, 2e is for chefs who want to reach the top. Written to provide complete coverage of both NVQ and VRQ Level 3 qualifications, this fully revised new edition will help learners perfect the superior skills needed to excel in todaya s challenging kitchens. Advanced Professional Chef is packed full of recipes covering a comprehensive selection of exciting and challenging dishes, inspired by modern, classical and international techniques. With a focus on developing professional culinary knowledge, the book provides step-by-step guidance on how to carry out specialist butchery, larder and fishmonger techniques alongside clear explanations of all the underpinning theory for assessments.

A Professional Chef s Daily Planner Book

A Professional Chef s Daily Planner


  • Author : Culinary Necessities
  • Publisher :
  • Release Date : 2019-07-26
  • Genre:
  • Pages : 368
  • ISBN 10 : 1083044206

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A Professional Chef s Daily Planner Book Description :

This efficient organizer is the ideal daily planner for professional chefs that are in charge of smaller kitchens. Each page includes an hourly schedule, ingredient list, recipe notes, and a to-do list. Not January 1st? No problem. This unique planner can be started on any day of the year. Great gift for cooking lovers. 366 pages.

The Book of Yields Book

The Book of Yields


  • Author : Culinary Institute of America
  • Publisher : John Wiley & Sons
  • Release Date : 2011-04-01
  • Genre: Business & Economics
  • Pages :
  • ISBN 10 : 111812250X

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The Book of Yields Book Description :

The only product with yield information for more than 1,000 raw food ingredients, The Book of Yields, Eighth Edition is the chef's best resource for planning, costing, and preparing food more quickly and accurately. Now revised and updated in a new edition, this reference features expanded coverage while continuing the unmatched compilation of measurements, including weight-to-volume equivalents, trim yields, and cooking yields. With helpful worksheets; a clear organisation by food type; and a convenient, durable comb binding, The Book of Yields, Eighth Edition is a must-have culinary resource.