The Professional Chef is the quintessential kitchen companion from The Culinary Institute of America, used by hundreds of America's top chefs. This updated 10th Edition presents the skills and quality standards needed to master the fundamentals of cooking. A refreshed, modern design features simplified definitions and techniques streamlined into step-by-step instructions to support aspiring chefs and culinary students of any level.
Revisions in the 10th edition include using modern plant-forward ingredients, in line with the CIA and Harvard's Menus of Change initiative, highlighting that vegetables can also be the star at the center of the plate. The authors merged meat and vegetable cookery chapters, and updated some recipes to feature plant-based ingredients, all revised in the CIA's own test kitchen.
Chapters are reorganized to follow the CIA Culinary Fundamentals course more closely, with new troubleshooting sections based on frequent classroom questions, to help students and chefs solve problems before they occur, with updated text and photo examples.
Updates for instructors and students include:
"Method at a Glance" and "Method in Details" features provide overviews and in-depth step-by-step guidance
"Beyond the Basics" sections offer ideas for expanding and improving upon techniques and recipes, with "Tips of the Trade" advice from real world kitchens
"Preserving the Flavor" provides finishing instructions for each recipe and suggestions for reusing recipe byproduct
Techniques now include two sections of recipes: base examples, and "More to Try" variations for further exploration, plus "Quality Criteria" that describe the expected results from each technique
Includes even more recipes, illustrated with over 100 new full-color photos of ingredients, techniques, and plated dishes. Over 300 photos in total
With focus on the simplicity and freshness of food and perfect kitchen technique, The Professional Chef, Tenth Edition is an essential introduction for students, and reference for every professional and home cook.
Master Recipe List vi
Acknowledgments ix
Introduction x
Part One The Culinary Professional xii
Chapter 1 Introduction to the Profession 3
Chapter 2 Menus and Recipes 19
Chapter 3 Basics of Food Science 35
Part Two Tools and Ingredients in the Professional Kitchen 44
Chapter 4 Equipment Identification 47
Chapter 5 Meat, Poultry, and Game Identification 67
Chapter 6 Fish and Shellfish Identification 83
Chapter 7 Fruit, Vegetable, and Fresh Herb Identification 97
Chapter 8 Dairy and Egg Purchasing and Identification 133
Chapter 9 Dry Goods Identification 145
Chapter 10 Fabricating Meats, Poultry, and Fish 167
Chapter 11 Fabricating Vegetables 215
Part Three Mise en Place, Stocks, Sauces, and Soups 244
Chapter 12 Mise En Place 247
Chapter 13 Soups 287
Chapter 14 Sauces 327
Part Four Essential Cooking Techniques 382
Chapter 15 Grilling and Broiling 385
Chapter 16 Roasting 411
Chapter 17 Sautéing 443
Chapter 18 Pan Frying 473
Chapter 19 Deep Frying 497
Chapter 20 Steaming 515
Chapter 21 Braising and Stewing 535
Chapter 22 Shallow Poaching and Pan Steaming 563
Chapter 23 Deep Poaching, Simmering, and Boiling 579
Part Five Potatoes, Grains and Legumes, and Pasta and Dumplings 598
Chapter 24 Cooking Potatoes 601
Chapter 25 Grains and Legumes 639
Chapter 26 Pasta and Dumplings 669
Part Six Eggs and the Cold Kitchen 696
Chapter 27 Cooking Eggs 699
Chapter 28 the Cold Kitchen 729
Part Seven Baking and Pastry 760
Chapter 29 Baking Mise En Place 763
Chapter 30 Baking Techniques 791
Chapter 31 Kitchen Desserts and Savory Baking 845
Appendix A- 1
Glossary G- 1
Recipe Index R- 1
Subject Index S- 1
Height:279
Width:224
Spine:48
Weight:2812.00