The Professional Chef, 8th Edition by The Culinary Institute of America and Francis T. Lynch

  • Chicken stock

    from The Professional Chef, 8th Edition The Professional Chef, 8th Edition by The Culinary Institute of America

    • Categories: Stocks
    • Ingredients: chicken bones; celery; carrots; parsley; thyme; bay leaves
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  • ISBN 10 0470241667
  • ISBN 13 9780470241660
  • Published Nov 23 2007
  • Format Hardcover
  • Language English
  • Edition 8th Revised edition
  • Countries United States
  • Publisher John Wiley & Sons
  • Imprint John Wiley & Sons Inc

Publishers Text

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.

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