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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.

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Genre: Cooking
Author: The Culinary Institute of America (CIA)
Publisher: John Wiley & Sons
Release: 2011-09-13
File: 1232 Pages
ISBN-13: 9780470421352

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Genre: Cooking
Author: Culinary Institute of America
Publisher: John Wiley & Sons Incorporated
Release: 2006-08
File: 1466 Pages
ISBN-13: 0470119403

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Take your first steps towards a career as a top chef with Professional Chef Level 1. Written in a clear, easy-to-follow style and packed with illustrations throughout, Professional Chef Level 1 will help you gain the confidence and the culinary skills you need to gain your qualification, succeed in the workplace or continue on to a level 2 qualification.

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Genre: Business & Economics
Author: Neil Rippington
Publisher: Cengage Learning EMEA
Release: 2007
File: 209 Pages
ISBN-13: 1844805301

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This textbook is for chefs who want to reach the top. Written to provide complete coverage of the S/NVQ level 3 it includes detailed advice on how to develop the superior skills you need to excel in the kitchen.

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Genre: Business & Economics
Author: Gary Hunter
Publisher: Cengage Learning EMEA
Release: 2008
File: 520 Pages
ISBN-13: 184480531X

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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.

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Genre: Cooking
Author: Culinary Institute of America
Publisher: John Wiley & Sons
Release: 2007-12-26
File: 170 Pages
ISBN-13: 9780470080269

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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.

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Genre: Business & Economics
Author: Gary Hunter
Publisher: Cengage Learning EMEA
Release: 2007
File: 614 Pages
ISBN-13: 1844805050

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Genre: Quantity cooking
Author: Le Roi A. Folsom
Publisher:
Release: 1969
File: 354 Pages
ISBN-13: OCLC:1149694735

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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.

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Genre: Business & Economics
Author: Culinary Institute of America
Publisher: John Wiley & Sons
Release: 2011-04-01
File: Pages
ISBN-13: 111812250X

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

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Genre: Nutrition
Author: Mary Deirdre Donovan
Publisher: Van Nostrand Reinhold Company
Release: 1997
File: 614 Pages
ISBN-13: 0442025556

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The new edition of this superb reference contains additional information on such management issues as cost control, waste control, inventory, and pricing strategies, and covers such new topics as environmental impact and professional behavior. New chapters feature vegetarian recipes, international cuisine, and sandwiches. 1,400 color photos.

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Genre: Cooking
Author: Culinary Institute of America
Publisher: Van Nostrand Reinhold Company
Release: 1996
File: 1190 Pages
ISBN-13: MINN:31951D00902470H

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