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The Professional Chef

The Professional Chef
  • Author : The Culinary Institute of America (CIA)
  • Publisher :
  • Release Date :2011-09-13
  • Total pages :1232
  • ISBN : 0470421355
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Summary : "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.

The Professional Chef

The Professional Chef
  • Author : Culinary Institute of America
  • Publisher :
  • Release Date :2006-08
  • Total pages :1466
  • ISBN : 9780470119402
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Summary :

Professional Chef

Professional Chef
  • Author : Neil Rippington
  • Publisher :
  • Release Date :2007
  • Total pages :209
  • ISBN : 9781844805303
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Summary : 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

Professional Chef
  • Author : Gary Hunter,Terry Tinton,Patrick Carey
  • Publisher :
  • Release Date :2008
  • Total pages :520
  • ISBN : 9781844805310
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Summary : This textbook is for chefs who want to reach the top. Written to provide complete coverage of the S/NVQ level 3 it includes detailed advice on how to develop the superior skills you need to excel in the kitchen.

Professional Chef - Level 2 - S/Nvq

Professional Chef - Level 2 - S/Nvq
  • Author : Gary Hunter,Terry Tinton,Patrick Carey,Stephen Walpole
  • Publisher :
  • Release Date :2007
  • Total pages :614
  • ISBN : 9781844805051
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Summary : 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.

The Professional Chef

The Professional Chef
  • Author : LeRoi A. Folsom
  • Publisher :
  • Release Date :1973
  • Total pages :404
  • ISBN :
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Summary :

The Professional Chef's Catering Recipes

The Professional Chef's Catering Recipes
  • Author : Jule Wilkinson
  • Publisher :
  • Release Date :1971
  • Total pages :88
  • ISBN :
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Summary :

In the Hands of a Chef: The Professional Chef's Guide to Essential Kitchen Tools

In the Hands of a Chef: The Professional Chef's Guide to Essential Kitchen Tools
  • Author : The Culinary Institute of America (CIA)
  • Publisher :
  • Release Date :2007-12-05
  • Total pages :176
  • ISBN : 1118692497
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Summary : A new approach to the CIA's Professional Chef's Knife Kit, In the Hands of a Chef reveals how professional chefs use their revered kitchen tools in restaurants and at home. This book identifies the types of tools necessary in the kitchen, such as knives, mixing tools, gadgets, and measuring tools. The book teaches a tool's most popular--yet often highly specialized--uses, the history of a tool, types of materials used in making it, and advances in technology that have improved a tool. The book gives readers a personal look at chefs' methods for using these tools and a sense of the personal attachment and even respect they have for them. Readers will also learn the parts of kitchen tools, characteristics of a good knife, and what to look for when purchasing knives and other kitchen tools. In the Hands of a Chef features 112 new black and white photographs that convey the proper way to hold the tool or how it appears when in the hands of a chef.

The Professional Chef

The Professional Chef
  • Author : The Culinary Institute of America (CIA)
  • Publisher :
  • Release Date :2006-09-05
  • Total pages :234
  • ISBN : 9780471973003
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Summary : 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. This is a multi-million-dollar project with high visibility, high impact, and broad opportunities. The Study Guide is the only relevant study tool for the material in the latest edition of The Professional Chef. Each chapter in the Study Guide focuses on one chapter in The Professional Chef and highlights the most important information through different study methods. Students can study by reviewing the objectives, suggested study/lecture guide, and/or homework/study questions for each chapter. Homework/study questions include defining key terms, multiple choice/fill in the blank/matching/true or false quizzes, and short answer/essay questions. An answer key is included in the Instructor's Manual. All the material included in the Study Guide will also be available on Wiley's Higher Education website for students and teachers.

The Professional Chef 8th Edition with Student Study Guide and In the Hands of a Chef Set

The Professional Chef 8th Edition with Student Study Guide and In the Hands of a Chef Set
  • Author : The Culinary Institute of America (CIA)
  • Publisher :
  • Release Date :2008-05-09
  • Total pages :1215
  • ISBN : 9780470404348
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Summary :

The Book of Yields

The Book of Yields
  • Author : Culinary Institute of America,Francis T. Lynch
  • Publisher :
  • Release Date :2011-04-01
  • Total pages :329
  • ISBN : 9781118122501
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Summary : 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.

The Professional Chef's Techniques of Healthy Cooking

The Professional Chef's Techniques of Healthy Cooking
  • Author : Mary Deirdre Donovan,Craig Claiborne,Culinary Institute of America,L. Timothy Ryan
  • Publisher :
  • Release Date :1997
  • Total pages :614
  • ISBN : 9780442025557
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Summary : Includes color illustrations of USDA Food Guide Pyramid, Mediterranean Food Pyramid and Vegetarian Pyramid.

The New Professional Chef

The New Professional Chef
  • Author : Culinary Institute of America
  • Publisher :
  • Release Date :1996
  • Total pages :1190
  • ISBN :
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Summary : 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's Art of Garde Manger

The Professional Chef's Art of Garde Manger
  • Author : Frederic H. Sonnenschmidt,John F. Nicolas
  • Publisher :
  • Release Date :1992-08-15
  • Total pages :304
  • ISBN : 9780471284895
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Summary : Professional chefs and culinary students have long relied on this classic culinary text to provide a thoughtful and comprehensive guide to cold and hot food preparation. The exciting Fifth Edition of this unique guide includes: * Updates on the role of the garde manger chef to reflect the growing trend toward healthy eating. * Lavish color photographs in a 16-page full-color insert. * Exciting salads and vegetarian pates and terrines.

Professional Chef

Professional Chef
  • Author : Gary Hunter,Terry Tinton
  • Publisher :
  • Release Date :2011
  • Total pages :640
  • ISBN : 9781408039090
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Summary : Professional Chef Level 2 Diploma, 2nd edition is THE guide for learners looking to take their professional cookery skills to the next level! With clear mapping to both the NVQ and VRQ syllabus, this is the most relevant and up-to-date level 2 Professional Cookery book on the market. New and updated recipes now include professional photographs of the finished dish to help you develop your presentation skills on the road to becoming a Professional Chef. This comprehensive, easy-to use textbook combines theory and practice and provides a thorough introduction to all the skills and techniques required to work in a professional kitchen! For the complete blended learning solution this book can be used alongside Professional Chef Online which is designed to support students and tutors and make theory interactive and engaging. This solution offers a host of resources including quizzes, online games, a searchable eBook, bonus recipes, an interactive food map of the British Isles, and over 140 video master chef classes!