The Professional Chef, 8th Edition
"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.
Product Details
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. One hundred and thirty-one basic recipe formulas illustrate fundamental techniques and guide cooks clearly through every step, from mise en place to finished dishes.
With lavish, four-color photography and clear, instructive text, The Professional Chef, 8th Edition is an inspiration to both students and professionals. Exploring culinary traditions of the Americas, Asia, and Europe, and featuring photographs of commonly used ingredients and maps of all regions this exceptional text covers everything from mise en place to finished dishes, including:
- Stocks, Sauces, and Soups
- Meats, Poultry, Fish, and Shellfish
- Vegetables, Potatoes, Grains, and Legumes, Pasta and Dumplings
- Breakfast and Garde Manger
- Baking and Pastry
You just can't find a more comprehensive resource for the identification, preparation, and presentation of food than this educational text. It is the one reference that's a must for every business or classroom.
Supplemental Guides :
The Professional Chef, Instructor's Manual
Price:
$22.50
The Professional Chef manual gives trainers and instructors everything they need to create highly effective and successful training sessions, including:
- Lecture outlines and discussion topics
- Pull-out graphs and transparency masters
- Study questions and key words
- Test questions and answer keys
- Critical-thinking problems
The Professional Chef, Study Guide
Price:
$30.00
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.
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