john wiley The Professional Chef 9th Edition - 575276997 by john wiley

Item description: This john wiley product is by john wiley - The Professional Chef, Ninth Edition by The Culinary Institute of America The Professional Chef is among the best-selling titles in Wiley's cooking program and represents the cornerstone book in Wiley's publishing partnership with the CIA. This is a multi-million-dollar project with high visibility, high impact, and broad opportunities. Wiley has reorganized this book to reflect the way that people cook in the kitchen today, with the best of foods and flavors from around the world. The book reviews ingredients, equipment, and skills of the professional chef. It then explores the techniques for the full range of food items: vegetables, potatoes, grains, legumes, pasta, meats, fish and seafood, poultry, eggs, fruits, soups, sauces, quickbreads and cakes, yeast breads, doughs and crusts, cookies, custards, creams and frozen desserts, and chocolates and confections. With a good understanding of techniques, the reader will then learn plating techniques for salads, sandwiches, hors d' oeuvres, appetizers, entrees, and desserts. In the ninth edition, information on global cuisines is integrated throughout the chapters and recipes, to reflect the increasing globalization of cooking. The revision also includes a chapter on plated desserts, including information on composing successful desserts and planning a restaurant dessert menu, as well as recipes for impressive multi-component plated desserts, and covers topics of growing importance such as sous vide cooking, seasonality, and sustainability. This edition features a user-friendly design and structure, guiding readers through the basic principles behind each technique at a glance, and then providing more in-depth information along with step-by-step photography. Complete with hundreds of recipes and four-color photographs throughout, this is the essential reference for any aspiring chef, culinary student, or cooking enthusiast. No returns on books.
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