Professional Chef 10th edition

""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." --Anthony Bourdain The cornerstone of our publishing partnership with The Culinary Institute of America, The Professional Chef has been one of the top professional cooking books since 1962, through nine editions and more than sixty years. A constant in-the-kitchen resource for culinary students and culinary professionals, The Professional Chef teaches proper culinary technique and includes nearly 900 recipes for instruction and inspiration. The focus has been on three target markets: Professional chefs learning in corporate training programs or professional chefs pursuing professional development courses Culinary arts students: 78% are enrolled in 2-year / community college programs, 22% in 4-year universities, including the CIA itself Hospitality management students taking cooking courses"--
The Professional Chef is the quintessential kitchen reference that many of America's top chefs have used to hone their skills and quality standards, and develop a sense of the fundamentals of cooking. Now, the newly revised tenth edition provides an exhaustive overview of the ingredients, equipment, and skills needed by professional chefs, and lays out step-by-step techniques for handling the full range of the modern chef's pantry. The user-friendly design guides readers through cooking techniques, starting with a basic formula and method outline, plus expert tips, beautiful step-by-step photography, and recipes that reinforce the basic techniques. "Method at a Glance" and "Method in Details" features provide overviews and in-depth guidance. The 10th edition streamlines the culinary fundamentals, demonstrates real-world practices based on classic techniques, and provides information on other topics, such as plant-forward principles and culinary and flavor science. Updates in the Tenth Edition include: Each chapter begins with a clear and succinct definition of the featured technique. Introductory texts have been streamlined to shorter, easier-to-digest bullets. Any need-to-know info has been moved from later in the chapter (for example, method in detail captions) to this section. Preserving the Flavor from Technique Food—Gives detailed finishing instructions for each technique, as well as ways to reuse recipe byproduct. Quality Criteria for each technique Beyond the Basics—a second chapter section for how to expand/improve upon base techniques and recipes: Presents additional relevant information regarding variations of a technique Tips of the Trade—advice from faculty on scaling and time-saving tips used in "real world" kitchens Troubleshooting—getting ahead of students' commonly asked questions Recipes have been split into two sections, Foundational Recipes and More Recipes to Try. This will distinguish between base recipes used to illustrate technique and recipes with variations on the technique, or those considered "advanced." Covering the full range of modern techniques and classic and contemporary recipes, The Professional Chef, Tenth Edition is an essential introduction for students, and reference for every professional and home cook.