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The professional chef / The Culinary Institute of America.

Contributor(s): Material type: TextTextPublication details: Hoboken, N.J. : Wiley ; Chichester : John Wiley [distributor], 2011.Edition: 9th edDescription: 1232 pISBN:
  • 9780470421352 (hbk.) :
  • 9780470421352
Subject(s): DDC classification:
  • 641.57 CUL
LOC classification:
  • TX820 .P738 2011
Contents:
Part one.The culinary professional -- 1.Introduction to the profession -- 2.Menus and recipes -- 3.The basics of nutrition and food science -- 4.Food and kitchen safety -- Part two.Tools and ingredients in the professional kitchen -- 5.Equipment identification -- 6.Meat, poultry, and game identification -- 7.Fish and shellfish identification -- 8.Fruit, vegetable, and fresh herb identification -- 9.Dairy and egg purchasing and identification -- 10.Dry goods identification -- Part three. Stocks, sauces, and soups -- 11.Mise en place for stocks, sauces, and soups -- 12.Stocks -- 13.Sauces -- 14.Soups -- Part four. Meats, poultry, fish, and shellfish -- 15.Mise en place for meats, poutry, fish and shellfish -- 16.Fabricating meats, poultry, and fish -- 17.Grilling, broiling, and roasting -- 18.Sauteþing, pan frying and deep frying -- 19.Steaming and submersion cooking -- 20.Braising and stewing -- Part five. Vegetables, potatoes, grains and legumes, and pasta and dumplings -- 21.Mise en place for vegetables and fresh herbs -- 22.Cooking vegetables -- 23.Cooking potatoes -- 24.Cooking grains and legumes -- 25.Cooing pasta and dumplings -- Part six.Breakfast and garde manger -- 26.Cooking eggs -- 27.Salad dressings and salads -- 28.Sandwiches -- 29.Hors d\'euvre and appetizers -- 30.Charcuterie and garde manger -- Part seven.Baking and pastry -- 31.Baking mise en place -- 32.Yeast breads -- 33.Pastry doughs and batters -- 34.Custards, creams, and mousses -- 35.Fillings, frostings, and dessert sauces -- 36.Plated desserts.
Summary: 'The Professional Chef' provides a complete introduction to classical European cooking, and this ninth edition has been completely revised and updated with coverage of topics that are growing in importance.
Holdings
Item type Current library Call number Copy number Status Date due Barcode
Long Loan TUS: Midlands, Main Library Athlone General Lending 641.57 CUL (Browse shelf(Opens below)) 1 Available 215997
Long Loan TUS: Midlands, Main Library Athlone General Lending 641.57 CUL (Browse shelf(Opens below)) 1 Available 215996

Includes bibliographical references and index.

Part one.The culinary professional -- 1.Introduction to the profession -- 2.Menus and recipes -- 3.The basics of nutrition and food science -- 4.Food and kitchen safety -- Part two.Tools and ingredients in the professional kitchen -- 5.Equipment identification -- 6.Meat, poultry, and game identification -- 7.Fish and shellfish identification -- 8.Fruit, vegetable, and fresh herb identification -- 9.Dairy and egg purchasing and identification -- 10.Dry goods identification -- Part three. Stocks, sauces, and soups -- 11.Mise en place for stocks, sauces, and soups -- 12.Stocks -- 13.Sauces -- 14.Soups -- Part four. Meats, poultry, fish, and shellfish -- 15.Mise en place for meats, poutry, fish and shellfish -- 16.Fabricating meats, poultry, and fish -- 17.Grilling, broiling, and roasting -- 18.Sauteþing, pan frying and deep frying -- 19.Steaming and submersion cooking -- 20.Braising and stewing -- Part five. Vegetables, potatoes, grains and legumes, and pasta and dumplings -- 21.Mise en place for vegetables and fresh herbs -- 22.Cooking vegetables -- 23.Cooking potatoes -- 24.Cooking grains and legumes -- 25.Cooing pasta and dumplings -- Part six.Breakfast and garde manger -- 26.Cooking eggs -- 27.Salad dressings and salads -- 28.Sandwiches -- 29.Hors d\'euvre and appetizers -- 30.Charcuterie and garde manger -- Part seven.Baking and pastry -- 31.Baking mise en place -- 32.Yeast breads -- 33.Pastry doughs and batters -- 34.Custards, creams, and mousses -- 35.Fillings, frostings, and dessert sauces -- 36.Plated desserts.

'The Professional Chef' provides a complete introduction to classical European cooking, and this ninth edition has been completely revised and updated with coverage of topics that are growing in importance.

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