The Professional Chef^®, 7th Edition

by The Culinary Institute of America®

• ISBN13: 9780471382577
• ISBN10: 0471382574
• Edition: 7th
• Format: Hardcover
• Copyright: 2001-09-01
• Publisher: Wiley

Summary

The Professional Chef , the official text of The Culinary Institute of America\'s culinary degree program, has taught tens of thousands of chefs the techniques and fundamentals that have launched their careers.Now in a revolutionary revision, The Professional Chef, Seventh Edition not only teaches the reader how, but is designed to reflect why the CIA methods are the gold standard for chefs. With lavish, four-color photography and clear, instructive text, The Professional Chef, Seventh Edition guides culinary students--professional aspirants and serious home cooks, alike--to mastery of the kitchen. Over 660 classic and contemporary recipes, with almost 200 variations, were chosen especially for their use of fundamental techniques. These techniques and recipes form a foundation from which a professional chef or home cook can build a personal repertoire.From mise en place (preparation) to finished dishes, the book covers Stocks, Sauces, and Soups; Meats, Poultry, Fish, and Shellfish; Vegetables, Potatoes, Grains, and Legumes, Pasta and Dumplings; Breakfast and Garde Manger; Baking and Pastry. In addition to a comprehensive treatment of techniques and recipes, The Professional Chef, Seventh Edition teaches readers other critical elements of the professional chef\'s domain--much of it universally applicable to any kitchen. From "An Introduction to the Professional," to the identification of tools and ingredients, to nutrition, food science and food and kitchen safety, the book is a wealth of beautifully presented information useful for any cook.The Culinary Institute of America has been hailed as "The nation\'s most influential training school for professional cooks" by Time magazine. The Professional Chef, Seventh Edition , the cornerstone of its program in book form, belongs on the shelf of every serious cook.

Table of Contents

List of Recipes	x
Introduction	xvii
PART ONE THE CULINARY PROFESSIONAL
Introduction to the Profession	3	(14)
Menus and Recipes	17	(14)
The Basics of Nutrition and Food Science	31	(24)
Food and Kitchen Safety	55	(24)
PART TWO TOOLS AND INGREDIENTS IN THE PROFESSIONAL KITCH
Equipment Identification	79	(26)
Meats, Poultry, and Game Identification	105	(24)
Fish and Shelfish Identification	129	(16)
Fruit, Vegetable, and Fresh Herb Identification	145	(42)
Dairy and Egg Purchasing and Identification	187	(14)
Dry Goods Identification	201	(32)
PART THREE STOCKS, SAUCES, AND SOUPS
Mise en Place for Stocks, Sauces, and Soups	233	(10)
Stocks	243	(12)
Sauces	255	(36)
Soups	291	(54)
PART FOUR MEATS, POULTRY, FISH, AND SHELLFISH
Mise en Place for Meats, Poultry, and Fish	345	(12)
Fabricating Meats, Poultry, and Fish	357	(42)
Grilling and Broiling, Roasting and Baking	399	(50)
Sauteing, Pan Frying, and Deep Frying	449	(42)
Steaming and Submersion Cooking	491	(34)
Braising and Stewing	525	(34)
PART FIVE VEGETABLES, POTATOES, GRAINS AND LEGUMES, AND PASTA AND DUMPLINGS
Mise en Place for Vegetables and Fresh Herbs	559	(24)
Cooking Vegetables	583	(50)
Cooking Potatoes	633	(38)
Cooking Grains and Legumes	671	(30)
Cooking Pasta and Dumplings	701	(22)
PART SIX BREAKFAST AND GARDE MANGER
Cooking Eggs	723	(36)
Salad Dressings and Salads	759	(40)
Sandwiches	799	(14)
Hors-d'Oeuvre and Appetizers	813	(28)
Charcuterie and Garde Manger	841	(20)
PART SEVEN BAKING AND PASTRY
Baking Mise en Place	861	(14)
Yeast Breads	875	(22)
Quick Breads, Cakes, and Other Batters	897	(34)
Pastry Doughs and Cookies	931	(28)
Icings, Dessert Sauces, and Creams	959	(35)
Appendix	994	(3)
Glossary	997	(18)
Readings and Resources	1015	(6)
Recipe Index	1021	(6)
Subject Index	1027	(9)
Photography Credits	1036