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The professional chef
- Material Type
- 단행본
- Date and Time of Latest Transaction
- 20210606121011
- ISBN
- 9780470421352 : \136000
- KDC
- 594.54-6
- Callnumber
- 594.54 C967ㄷ
- Title/Author
- The professional chef / the Culinary Institute of America
- Edited Info
- 9th ed.
- Publish Info
- United States : John Wiley & Sons, c2011
- Material Info
- xix, 1212 p : ill. (some col.) ; 29 cm
- 서지주기
- Includes bibliographical references and indexes.
- Formatted Contents Note
- 완전내용The culinary professional -- Tools and ingredients in the professional kitchen -- Stocks, sauces, and soups -- Meats, poultry, fish, and shellfish -- Vegetables, potatoes, grains and legumes, and pasta and dumplings -- Breakfast and garde manger -- Baking and pastry.
- Index Term-Uncontrolled
- 전문셰프 전문요리사 전문요리 유럽요리 Professional chef Professional cooking European cooking
- 기타서명
- The culinary professional
- 기타서명
- Tools and ingredients in the professional kitchen
- 기타서명
- Stocks, sauces, and soups
- 기타서명
- Meats, poultry, fish, and shellfish
- 기타서명
- Vegetables, potatoes, grains and legumes, and pasta and dumplings
- 기타서명
- Breakfast and garde manger
- 기타서명
- Baking and pastry.
- Price Info
- \136,000
- Control Number
- yscl:160828
- 책소개
-
"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 Americas 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.
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