|
|
|
The Professional Chef, 8/e
|
|
沒有庫存
訂購需時10-14天
|
|
|
|
|
|
9780764557347 | |
|
|
|
Culinary Institute of America | |
|
|
|
桂魯 | |
|
|
|
2006年1月01日
| |
|
|
|
707.00 元
| |
|
|
|
HK$ 636.3
|
|
|
|
|
| |
|
|
|
|
| |
|
|
詳
細
資
料
|
* 叢書系列：西烹
* 規格：精裝 / 普級 / 單色印刷 / 初版
* 出版地：台灣
西烹
|
|
分
類
|
專業/教科書/政府出版品 > 休閒餐旅類 > 餐旅管理 |
同
類
書
推
薦
|
|
|
內
容
簡
介
|
The Professional Chef is the cornerstone of Wiley’s publishing partnership with the Culinary Institute of America (CIA). This book is a classic kitchen reference, a ”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 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. One hundred and thirty-one 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. It 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, Chef and co-owner, Le Bernardin), The Professional Chef is an unrivaled reference and source of inspiration for the serious cook.
The Culinary Institute of America (Hyde Park, NY, and St. Helena, CA) was founded in 1946. Known as the Harvard of cooking schools and credited with having ”changed the way Americans eat” by The James Beard Foundation, the CIA has trained nearly 50,000 foodservice professionals.
|
|
目
錄
|
Preface.
Introduction.
Chapter 01. Introduction to the Profession.
Chapter 02. Menus and Recipes.
Chapter 03. The Basics of Nutrition and Food Science.
Chapter 04. Food and Kitchen Safety.
Chapter 05. Equipment Identification.
Chapter 06. Meat, Poultry, and Game Identification.
Chapter 07. Fish and Shellfish Identification.
Chapter 08. Fruits, Vegetables, and Fresh Herb Identification.
Chapter 09. Dairy and Egg Purchasing and Identification.
Chapter 10. Dry Goods Identification.
Chapter 11. Mise en Place for Stocks, Sauces, and Soups.
Chapter 12. Stocks.
Chapter 13. Sauces.
Chapter 14. Soups.
Chapter 15. Mise en Place for Meats, Poultry, and Fish.
Chapter 16. Fabricating Meats, Poultry, and Fish.
Chapter 17. Grilling and Broiling, Roasting and Baking.
Chapter 18. Sauteeing, Pan Frying, and Deep Frying.
Chapter 19. Steaming and Submersion Cooking.
Chapter 20. Braising and Stewing.
Chapter 21. Mise en Place for Vegetables and Fresh Herbs.
Chapter 22. Cooking Vegetables.
Chapter 23. Cooking Potatoes.
Chapter 24. Cooking Grains and Legumes.
Chapter 25. Cooking Pasta and Dumplings.
Chapter 26. TK International.
Chapter 27. TK International.
Chapter 28. TK International.
Chapter 29. Cooking Eggs.
Chapter 30. Salad Dressings and Salads.
Chapter 31. Sandwiches.
Chapter 32. Hors d’ Oeuvre and Appetizers.
Chapter 33. Charcuterie and Garde Manger.
Chapter 34. Functions of Baking Ingredients.
Chapter 35. Yeast Breads.
Chapter 36. Pastry Doughs and Batters.
Chapter 37. Custards, Creams and Mousse.
Chapter 38. Fillings, Frostings and Dessert Sauces.
|
|
|
書
評
|
|
|
|
