The professional chef / The Culinary Institute of America.
Material type: TextPublication details: Hoboken, N.J. : Wiley ; Chichester : John Wiley [distributor], 2011.Edition: 9th edDescription: 1232 pISBN:- 9780470421352 (hbk.) :
- 9780470421352
- 641.57 CUL
- TX820 .P738 2011
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.