The Professional Chef

About this book

The Professional Chef is among the best-selling titles in Wileys cooking program and represents the cornerstone book in our publishing partnership with the CIA. We have completely 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 and more. The new edition features information on global cuisines an all-new chapter on Plated Desserts and information on topics of growing importance such as sous vide cooking seasonality and sustainability. The new edition features a new 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. For the first time ever The Professional Chef is also available as a revolutionary interactive iPad edition (978-1-118-12012-5).