![The Professional Chef](https://d3525k1ryd2155.cloudfront.net/f/951/490/9781119490951.IN.0.m.jpg)
![The Professional Chef](https://d3525k1ryd2155.cloudfront.net/f/951/490/9781119490951.IN.0.m.jpg)
Stock Photo: Cover May Be Different
The Professional Chef
by The Culinary Institute of America (CIA)
- New
- Hardcover
- Condition
- New
- ISBN 10
- 1119490952
- ISBN 13
- 9781119490951
- Seller
-
Southport, Merseyside, United Kingdom
10 Copies Available from This Seller
(You can add more at checkout.)
Payment Methods Accepted
About This Item
Hardback. New. <p><i>The Professional Chef</i> is the quintessential kitchen companion from The Culinary Institute of America, used by hundreds of America's top chefs. This updated 10th Edition presents the skills and quality standards needed to master the fundamentals of cooking. A refreshed, modern design features simplified definitions and techniques streamlined into step-by-step instructions to support aspiring chefs and culinary students of any level.</p> <p>Revisions in the 10th edition include using modern plant-forward ingredients, in line with the CIA and Harvard's Menus of Change initiative, highlighting that vegetables can also be the star at the center of the plate. The authors merged meat and vegetable cookery chapters, and updated some recipes to feature plant-based ingredients, all revised in the CIA's own test kitchen.</p> <p>Chapters are reorganized to follow the CIA Culinary Fundamentals course more closely, with new troubleshooting sections based on frequent classroom questions, to help students and chefs solve problems before they occur, with updated text and photo examples.</p> <p>Updates for instructors and students include:</p> <ul><li>"Method at a Glance" and "Method in Details" features provide overviews and in-depth step-by-step guidance</li><li>"Beyond the Basics" sections offer ideas for expanding and improving upon techniques and recipes, with "Tips of the Trade" advice from real world kitchens</li><li>"Preserving the Flavor" provides finishing instructions for each recipe and suggestions for reusing recipe byproduct</li><li>Techniques now include two sections of recipes: base examples, and "More to Try" variations for further exploration, plus "Quality Criteria" that describe the expected results from each technique</li><li>Includes even more recipes, illustrated with over 100 new full-color photos of ingredients, techniques, and plated dishes. Over 300 photos in total</li></ul> <p>With focus on the simplicity and freshness of food and perfect kitchen technique, <i>The Professional Chef, Tenth Edition</i> is an essential introduction for students, and reference for every professional and home cook.</p>
Reviews
(Log in or Create an Account first!)
Details
- Bookseller
- The Saint Bookstore
(GB)
- Bookseller's Inventory #
- A9781119490951
- Title
- The Professional Chef
- Author
- The Culinary Institute of America (CIA)
- Format/Binding
- Hardback
- Book Condition
- New
- Quantity Available
- 10
- Binding
- Hardcover
- ISBN 10
- 1119490952
- ISBN 13
- 9781119490951
Terms of Sale
The Saint Bookstore
Refunds or Returns: A full refund of the price paid will be given if returned within 30 days in undamaged condition. If the product is faulty, we may send a replacement.
About the Seller
The Saint Bookstore
Biblio member since 2018
Southport, Merseyside
About The Saint Bookstore
The Saint Bookstore specialises in hard to find titles & also offers delivery worldwide for reasonable rates.
Glossary
Some terminology that may be used in this description includes: