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The Professional Chef [PDF Download]

The Professional Chef PDF
Author: The Culinary Institute of America (CIA)
Publisher: John Wiley & Sons
Release Date: 2011-09-13
ISBN: 0470421355
Size: 36.24 MB
Format: PDF, ePub, Mobi
Category : Cooking
Languages : en
Pages : 1232
View: 5334

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"The bible for all chefs." —Paul Bocuse Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic kitchen reference that many of America's top chefs have used to understand basic skills and standards for quality as well as develop a sense of how cooking works. Now, the ninth edition features an all-new, user-friendly design that guides readers through each cooking technique, starting with a basic formula, outlining the method at-a-glance, offering expert tips, covering each method with beautiful step-by-step photography, and finishing with recipes that use the basic techniques. The new edition also offers a global perspective and includes essential information on nutrition, food and kitchen safety, equipment, and product identification. Basic recipe formulas illustrate fundamental techniques and guide chefs clearly through every step, from mise en place to finished dishes. Includes an entirely new chapter on plated desserts and new coverage of topics that range from sous vide cooking to barbecuing to seasonality Highlights quick reference pages for each major cooking technique or preparation, guiding you with at-a-glance information answering basic questions and giving new insights with expert tips Features nearly 900 recipes and more than 800 gorgeous full-color photographs Covering the full range of modern techniques and classic and contemporary recipes, The Professional Chef, Ninth Edition is the essential reference for every serious cook.

The Professional Chef [PDF Download]

The Professional Chef PDF
Author: The Culinary Institute of America
Publisher: Wiley
Release Date: 2006-08-28
ISBN: 9780764557347
Size: 65.22 MB
Format: PDF, ePub
Category : Cooking
Languages : en
Pages : 1232
View: 6279

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"A serious reference for serious cooks." —Thomas Keller, Chef and owner, The French Laundry Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic resource that many of America's top chefs have relied on to help learn their cooking skills. 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. 131 basic recipe formulas illustrate fundamental techniques and guide cooks clearly through every step, from mise en place to finished dishes. This edition features nearly 650 all-new four-color photographs of fresh food products, step-by-step techniques, and plated dishes taken by award-winning photographer Ben Fink Explores culinary traditions of the Americas, Asia, and Europe, and includes four-color photographs of commonly used ingredients and maps of all regions Written "with extreme vigor and precision" (Eric Ripert), The Professional Chef is an unrivaled reference and source of inspiration for the serious cook.

The Professional Chef [PDF Download]

The Professional Chef PDF
Author: Culinary Institute of America
Publisher:
Release Date: 2004
ISBN: 9788985243384
Size: 35.56 MB
Format: PDF, Docs
Category : Cooking
Languages : en
Pages : 1034
View: 1948

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In The Hands Of A Chef [PDF Download]

In the Hands of a Chef PDF
Author: Culinary Institute of America
Publisher: John Wiley & Sons
Release Date: 2007-12-26
ISBN: 0470080264
Size: 30.59 MB
Format: PDF, ePub, Docs
Category : Cooking
Languages : en
Pages : 170
View: 2674

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The experts from The Culinary Institute of America furnish an essential reference for aspiring cooks that identifies and describes essential kitchen tools, equipment, and gadgets, accompanied by thorough guidelines on how to use them effectively, with helpful advice from real-world chefs on how to select, properly use, and care for knives and other items. Original.

The Professional Chef [PDF Download]

The Professional Chef PDF
Author: Le Roi A. Folsom
Publisher:
Release Date: 1969
ISBN:
Size: 68.20 MB
Format: PDF, Kindle
Category : Quantity cooking
Languages : en
Pages : 354
View: 467

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Professional Chef Level 2 S Nvq [PDF Download]

Professional Chef   Level 2   S Nvq PDF
Author: Gary Hunter
Publisher: Cengage Learning EMEA
Release Date: 2007
ISBN: 9781844805051
Size: 63.79 MB
Format: PDF, ePub, Mobi
Category : Business & Economics
Languages : en
Pages : 614
View: 1979

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Working environment - Teamwork - Food safety - Cold starters - Stocks and sauces - Soups - Rice - Pasta - Eggs - Fish and shellfish - Poultry - Game - Meat - Offal - Vegetables - Pulses - Vegetable protein - Grains - Breads and doughs Pastes, tarts and pies - Desserts - Cakes, biscuits and sponges - Healthy foods - Cook chill and freezing food - Kitchen documentation.

The Professional Chef [PDF Download]

The Professional Chef PDF
Author: The Culinary Institute of America (CIA)
Publisher: Wiley
Release Date: 2006-09-05
ISBN: 9780471973003
Size: 47.36 MB
Format: PDF, ePub, Docs
Category : Cooking
Languages : en
Pages : 234
View: 4329

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The Professional Chef is among the best-selling titles in Wiley's cooking program and represents the cornerstone book in our publishing partnership with the CIA. This is a multi-million-dollar project with high visibility, high impact, and broad opportunities. The Study Guide is the only relevant study tool for the material in the latest edition of The Professional Chef. Each chapter in the Study Guide focuses on one chapter in The Professional Chef and highlights the most important information through different study methods. Students can study by reviewing the objectives, suggested study/lecture guide, and/or homework/study questions for each chapter. Homework/study questions include defining key terms, multiple choice/fill in the blank/matching/true or false quizzes, and short answer/essay questions. An answer key is included in the Instructor's Manual. All the material included in the Study Guide will also be available on Wiley's Higher Education website for students and teachers.

The Book Of Yields [PDF Download]

The Book of Yields PDF
Author: Culinary Institute of America
Publisher: John Wiley & Sons
Release Date: 2011-04-01
ISBN: 9781118122501
Size: 79.32 MB
Format: PDF, ePub, Docs
Category : Business & Economics
Languages : en
Pages :
View: 7017

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The only product with yield information for more than 1,000 raw food ingredients, The Book of Yields, Eighth Edition is the chef's best resource for planning, costing, and preparing food more quickly and accurately. Now revised and updated in a new edition, this reference features expanded coverage while continuing the unmatched compilation of measurements, including weight-to-volume equivalents, trim yields, and cooking yields. With helpful worksheets; a clear organisation by food type; and a convenient, durable comb binding, The Book of Yields, Eighth Edition is a must-have culinary resource.

The Professional Chef S Techniques Of Healthy Cooking [PDF Download]

The Professional Chef s Techniques of Healthy Cooking PDF
Author: Mary Deirdre Donovan
Publisher: Van Nostrand Reinhold Company
Release Date: 1997
ISBN: 9780442025557
Size: 37.11 MB
Format: PDF, ePub, Mobi
Category : Nutrition
Languages : en
Pages : 614
View: 2642

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Includes color illustrations of USDA Food Guide Pyramid, Mediterranean Food Pyramid and Vegetarian Pyramid.

The Professional Chef S Art Of Garde Manger [PDF Download]

The Professional Chef s Art of Garde Manger PDF
Author: Frederic H. Sonnenschmidt
Publisher: Wiley
Release Date: 1992-08-15
ISBN: 9780471284895
Size: 16.64 MB
Format: PDF, Docs
Category : Cooking
Languages : en
Pages : 304
View: 2058

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Professional chefs and culinary students have long relied on this classic culinary text to provide a thoughtful and comprehensive guide to cold and hot food preparation. The exciting Fifth Edition of this unique guide includes: * Updates on the role of the garde manger chef to reflect the growing trend toward healthy eating. * Lavish color photographs in a 16-page full-color insert. * Exciting salads and vegetarian pates and terrines.