The Professional Chef

Informationen zum Autor Founded in 1946, The Culinary Institute of America is anindependent, not-for-profit college offering bachelor's andassociate degrees in culinary arts and baking and pastry arts, aswell as certificate programs in culinary arts and wine and beveragestudies. A network of more than 45,000 alumni has helped the CIAearn its reputation as the world's premier culinary college. The CIA, which also offers courses for professionals and foodenthusiasts, as well as consulting services for the foodservice andhospitality industry, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore. Klappentext 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). Zusammenfassung The Professional Chef has always provided a complete introduction to classical European cooking, and this all-new edition is completely revised and updated with coverage of topics that are growing in importance. Inhaltsverzeichnis Master Recipe List viii Acknowledgments xvi Introduction xviii PART ONE The Culinary Professional Chapter 1 INTRODUCTION TO THE PROFESSION 3 Chapter 2 MENUS AND RECIPES 13 Chapter 3 THE BASICS OF NUTRITION AND FOOD SCIENCE 23 Chapter 4 FOOD AND KITCHEN SAFETY 31 PART TWO Tools and Ingredients in the Professional Kitchen Chapter 5 EQUIPMENT IDENTIFICATION 43 Chapter 6 MEAT, POULTRY, AND GAME IDENTIFICATION 69 Chapter 7 FISH AND SHELLFISH IDENTIFICATION 99 Chapter 8 FRUIT, VEGETABLE, AND FRESH HERB IDENTIFICATION 127 Chapter 9 DAIRY AND EGG PURCHASING AND IDENTIFICATION 181 Chapter 10 DRY GOODS IDENTIFICATION 199 PART THREE Stocks, Sauces, and Soups Chapter 11 MISE EN PLACE FOR STOCKS, SAUCES, AND SOUPS 239 Chapter 12 STOCKS 253 Chapter 13 SAUCES 267 Chapter 14 SOUPS 301 PART FOUR Meats, Poultry, Fish, and Shellfish Chapter 15 MISE EN PLACE FOR MEATS, POULTRY, FISH, AND SHELLFISH 361 Chapter 16 FABRICATING MEATS, POULTRY, AND FISH 375 Chapter 17 GRILLING, BROILING, AND ROASTING 423 Chapter 18 SAUTÉING, PAN FRYING, AND DEEP FRYING 487 Chapter 19 STEAMING AND SUBMERSION COOKING 531 Chapter 20 BRAISING AND STEWING 571 PART FIVE Vegetables, Potatoes, Grains and Legumes, and Pasta and Dumplings Cchapter 21 MISE EN PLACE FOR VEGETABLES AND FRESH HERBS 617 Cchapter 22 COOKING VEGETABLES 647 Cchapter 23 COOKING POTATOES 713 Cchapter 24 COOKING GRAINS AND LEGUMES 751 Cchapter 25 COOKING PASTA AND DUMPLINGS...

List of contents

Acknowledgments.
 
Introduction.
 
Part One. The Culinary Professional.
 
Chapter 1. Introduction to the Profession.
 
Chapter 2. Menus and Recipes.
 
Chapter 3. The Basics of Nutrition and Food Science.
 
Chapter 4. Food and Kitchen Safety.
 
Part Two. Tools and Ingredients in the Professional Kitchen.
 
Chapter 5. Equipment Identification.
 
Chapter 6. Meat, Poultry, and Game Identification.
 
Chapter 7. Fish and Shellfish Identification.
 
Chapter 8. Fruit, Vegetable, and fresh Herb Identification.
 
Chapter 9. Dairy and Egg Purchasing and Identification.
 
Chapter 10. Dry Goods Identification.
 
Part Three. Stocks, Sauces, and Soups.
 
Chapter 11. Mise en Place for Stocks, Sauces, and Soups.
 
Chapter 12. Stocks.
 
Chapter 13. Sauces.
 
Chapter 14. Soups.
 
Part Four. Meats, Poultry, Fish, and Shellfish.
 
Chapter 15. Mise en Place for Meats, Poultry, and Fish.
 
Chapter 16. Fabricating Meats, Poultry, and fish.
 
Chapter 17. Grilling and Broiling, Roasting and Baking.
 
Chapter 18. Sautéing, Pan Frying, and Deep Frying,
 
Chapter 19. Steaming and Submersion Cooking.
 
Chapter 20. Braising and Stewing.
 
Part Five. Vegetables, Potatoes, Grains and Legumes, and Pasta and Dumplings.
 
Chapter 21. Mise en Place for Vegetables and Fresh Herbs.
 
Chapter 22. Cooking Vegetables.
 
Chapter 23, Cooking Potatoes.
 
Chapter 24. Cooking Grains and Legumes.
 
Chapter 25. Cooking Pasta and Dumplings.
 
Part Six. Breakfast and Garde Manger.
 
Chapter 26. Cooking Eggs.
 
Chapter 27. Salad a Dressings and Salads.
 
Chapter 28. Sandwiches.
 
Chapter 29. Hors d'Oeuvre and Appetizers.
 
Chapter 30. Charcuterie and Garde Manager.
 
Part Seven. Baking and Pastry.
 
Chapter 31. Baking Mise en Place.
 
Chapter 32. Yeast Breads.
 
Chapter 33. Pastry Doughs and Batters.
 
Chapter 34. Custards, Creams, and Mousses.
 
Chapter 35. Fillings, frostings, and Dessert Sauces.
 
Chapter 36. Plated Desserts.
 
Appendix.
 
Glossary.
 
Readings and Resources.
 
Recipe Index.
 
Subject Index.

Product details

• Authors: The Culinary Institute of America, The Culinary Institute of America (CIA)
• Assisted by: The Culinary Institute of America (C (Editor)
• Publisher: Wiley, John and Sons Ltd
• Languages: English
• Product format: Hardback
• Released: 31.08.2011
• EAN: 9780470421352
• ISBN: 978-0-470-42135-2
• No. of pages: 1232
• Dimensions: 225 mm x 285 mm x 55 mm
• Subjects: Guides > Food & drink > General cookery books, basic cookery books; Kochen, Hospitality, Hotelgewerbe, Gastronomie u. Touristik, Kochen u. Kochkunst, Professional Cooking & Culinary Arts