المحتويات / النص
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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
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
Chapter 11 Mise en Place for Stocks, Sauces, and Soups
Chapter 12 Stocks
Chapter 13 Sauces
Chapter 14 Soups
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 Sauteing, Pan Frying, and Deep Frying
Chapter 19 Steaming and Submersion Cooking
Chapter 21 Mise en Place for Vegetables and Fresh Herbs
Chapter 20 Braising and Stewing
Chapter 22 Cooking Vegetables
Chapter 23 Cooking Potatoes
Chapter 24 Cooking Grains and Legumes
Chapter 25 Cooking Pasta and Dumplings
Chapter 26 Cooking Eggs
Chapter 27 Salad Dressings and Salads
Chapter 28 Sandwiches
Chapter 29 Hors-d'Oeuvre and Appetizers
Chapter 30 Charcuterie and Garde Manger
Chapter 31 Baking Mise en Place
Chapter 32 Yeast Breads
Chapter 33 Quick Breads, Cakes, and Other Batters
Chapter 34 Pastry Doughs and Cookies
Chapter 35 Icing, Dessert Sauces, and Creams
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المستخلص
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The Professional Chef, the official text of The Culinary Institute of America's culinary degree program, has taught tens of thousands of chefs the techniques and fundamentals that have launched their careers.
Now in a revolutionary revision, The Professional Chef, Seventh Edition not only teaches the reader how, but is designed to reflect why the CIA methods are the gold standard for chefs. With lavish, four-color photography and clear, instructive text, The Professional Chef, Seventh Edition guides culinary students--professional aspirants and serious home cooks, alike--to mastery of the kitchen. Over 660 classic and contemporary recipes, with almost 200 variations, were chosen especially for their use of fundamental techniques. These techniques and recipes form a foundation from which a professional chef or home cook can build a personal repertoire.
From mise en place (preparation) to finished dishes, the book covers Stocks, Sauces, and Soups; Meats, Poultry, Fish, and Shellfish; Vegetables, Potatoes, Grains, and Legumes, Pasta and Dumplings; Breakfast and Garde Manger; Baking and Pastry. In addition to a comprehensive treatment of techniques and recipes, The Professional Chef, Seventh Edition teaches readers other critical elements of the professional chef's domain--much of it universally applicable to any kitchen. From "An Introduction to the Professional," to the identification of tools and ingredients, to nutrition, food science and food and kitchen safety, the book is a wealth of beautifully presented information useful for any cook.
The Culinary Institute of America has been hailed as "The nation's most influential training schoolfor professional cooks" by Time magazine. The Professional Chef, Seventh Edition, the cornerstone of its program in book form, belongs on the shelf of every serious cook.
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