The Professional Chef

The Professional Chef  (English, Hardcover, The Culinary Institute of America (CIA))

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11 Ratings & 1 Reviews
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    Highlights
    • Language: English
    • Binding: Hardcover
    • Publisher: John Wiley & Sons Inc
    • Genre: Cooking
    • ISBN: 9780470421352, 9780470421352
    • Pages: 1232
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  • Description
    The Professional Chef 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, The Professional Chef is also available as a revolutionary interactive iPad edition (978-1-118-12012-5).
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    Specifications
    Book Details
    Imprint
    • John Wiley & Sons Inc
    Dimensions
    Width
    • 58 mm
    Height
    • 279 mm
    Length
    • 224 mm
    Weight
    • 3493 gr
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    Ratings & Reviews
    4.5
    11 Ratings &
    1 Reviews
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    A must have...

    A must have book for all those who would like to take cooking as profession. All recipes and techniques are explained in detail with lots of photographs. The newest addition- plated desserts is a bonus.
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    Ranjit Roychoudhury

    Certified Buyer

    Dec, 2013

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    Questions and Answers
    Q:Is this 10th edition
    A:Ninth
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    Q:Which one is better ? JoyOfCooking or TheProfessionalChef ?
    A:Both are fine at their respective places
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