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The professional chef

[NT 42944] Record Type:	[NT 1579] Language materials, printed : [NT 40817] monographic
[NT 47356] Secondary Intellectual Responsibility:	Culinary Institute of America.
[NT 47351] Place of Publication:	Hoboken, N.J.
[NT 47263] Published:	John Wiley & Sons;
[NT 47352] Year of Publication:	c2011.
[NT 50960] Edition:	9th ed.
[NT 47264] Description:	xix, 1212 p.ill. (some col.) : 29 cm.;
[NT 47266] Subject:	Quantity cooking. -
[NT 51458] Online resource:	http://catdir.loc.gov/catdir/enhancements/fy1111/2011021011-t.html
[NT 51458] Online resource:	http://catdir.loc.gov/catdir/enhancements/fy1111/2011021011-t.html
[NT 51458] Online resource:	http://catdir.loc.gov/catdir/enhancements/fy1111/2011021011-t.html
[NT 51398] Summary:	"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"-- Provided by publisher.
[NT 50961] ISBN:	0470421355
[NT 60779] Content Note:	The 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.

The professional chef
The professional chef / the Culinary Institute of America. - 9th ed.. - Hoboken, N.J. : John Wiley & Sons, c2011.. - xix, 1212 p. ; ill. (some col.) ; 29 cm..
The culinary professional.
Includes bibliographical references and indexes..
ISBN 0470421355ISBN 9780470421352
Quantity cooking.

The professional chef
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010 1 $a 0470421355 $b hbk. $d NT2599
010 1 $a 9780470421352 $b hbk.
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200 1 $a The professional chef $f the Culinary Institute of America.
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210 $a Hoboken, N.J. $d c2011. $c John Wiley & Sons
215 1 $a xix, 1212 p. $c ill. (some col.) $d 29 cm.
320 $a Includes bibliographical references and indexes.
327 0 $a The culinary professional $a Tools and ingredients in the professional kitchen $a Stocks, sauces, and soups $a Meats, poultry, fish, and shellfish $a Vegetables, potatoes, grains and legumes, and pasta and dumplings $a Breakfast and garde manger $a Baking and pastry.
330 $a "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"-- Provided by publisher.
606 $2 lc $a Quantity cooking. $3 216036
676 $a 641.5/7 $v 23
680 $a TX820 $b .P738 2011
712 0 2 $a Culinary Institute of America. $3 135923
856 4 1 $3 Table of contents only $u http://catdir.loc.gov/catdir/enhancements/fy1111/2011021011-t.html
856 4 2 $3 Cover image $u http://catalogimages.wiley.com/images/db/jimages/9780470421352.jpg
856 4 2 $3 Publisher description $u http://catdir.loc.gov/catdir/enhancements/fy1111/2011021011-d.html