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The New Professional Chef (TM) |
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The New Professional Chef (TM) |
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Dewey Decimal Number: 641.57 EAN: 9780471286790 Edition: 6 Sub ISBN: 0471286796 Label: Van Nostrand Reinhold Languages: Manufacturer: Van Nostrand Reinhold Number Of Items: 1 Number Of Pages: 1216 Publication Date: November 07, 1995 Publisher: Van Nostrand Reinhold Studio: Van Nostrand Reinhold Editorial Review: Product Description: This encyclopedic classic--the definitive reference in professional kitchens for decades--has been thoroughly revised. The Sixth Edition of this classic culinary compendium is not only packed with the most up-to-date information for today's professional, it's also easier to use.|For easy reference, the recipes--1,000 altogether--are now conveniently located in one section. Completely reformatted, the Sixth Edition of The New Professional Chef makes it easier for you to turn directly to the information you need with three find-it-fast sections. Display, illustration, and technique photos appear next to many of the recipes. In addition, to help you build technique, recipes are now organized from simple to complex with similar types grouped together.|Look at the wealth of information packed into this new edition: * Comprehensive and up-to-date information on food identification, preparation, and presentation. * Thorough coverage of the essential ingredients, tools, and techniques of classic and modern cuisine. * New chapter on nutrition and healthy cooking. * Convenient charts and instructions on how to identify, purchase, and store the finest, freshest foods. * Complete glossary of terms, conversion tables, and a list of suggested reading. Amazon.com Review: Produced by the Culinary Institute of America as a textbook for chefs-to-be, The New Professional Chef, Sixth Edition, is a book for all who love to cook, as well as students of the craft. It's a cooking school between covers, a teaching and reference work of extraordinary breadth. In the first two of four parts, arranged in a progressive, logical sequence, the book provides a brief historical overview of the chef's role and discusses matters of interest to all cooks: the identification and purchasing of ingredients, nutrition, food safety, and sanitation, among other matters. The third part explores the techniques that underlie all cooking, from mise en place (readying ingredients), through sauces and soups and the dry- and moist-heat cooking methods, to charcuterie, baking, and pastry. This section, illustrated as elsewhere in the book by step-by-step color photos, line drawings, tables, and charts, is an unendingly informative book in itself. The book concludes with the recipes, arranged as a professional would want them, in chapters devoted to food categories such as sauces and entrees; breakfast and pasta dishes; and breads, cakes and pastries, among others. The hundreds of recipes (500 new to this edition) are designed for 10 or more servings; though reducible, their outstanding usefulness lies in revealing dish anatomy--the way recipes work. Updated with a 50-page chapter on international fare, and containing cooking trucs throughout, material on dietary substitutions, historical and anecdotal information, and serving suggestions, The New Professional Chef is an A to Z resource no culinary library should lack. --Arthur Boehm Related Items:
Average Rating:
 Rating:  - Amazing dealThis book id full-to-bursting with information that any aspiring chef would want to know. I purchased this product in order to gain a solid base of knowlegde before going off to culinary school and I have to say that I am impressed with it. The book starts off with topics icluding history, sanitation, and equipment identification. The real meat of the book lies in what it covers about mise en place, raw ingredients, and the various cooking methods. There are literally hundreds of pages detailing how to perform all of the basic techniques that a food-service worker would need to know. Also, hundreds of pages are dedicated stricly to recipes. This book is a steal if you pay less than $100 for it. Rating: - Excellent book..........This book is a must have for anyone wanting to learn how to cook or improve in cooking. Lots of useful information and recipes which accounts for its many pages. Highly recommended! Rating: - The ultimate reference for any kitchenAfter years of experience in kitchens, and owning many cookbooks, this book just has everything I need. It is by far my favorite! Rating: - This book is a keeperGreat book that I used in culinary school. It is easy to follow and found it quite helpful with many of my culinary classes. If you want a great study guide for nutrition class, I recommend: Nutritional Study Guide for Food Service and Culinary Professionals: Key Review Questions and Answers, isbn is 1933023058. This study guide has similar kind of questions that I experienced on my nutrition exams in culinary school. The New Professional Chef will be also a great reference for years to come.
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