Nimeke- ja vastuullisuusmerkintö
Julkaistu John Wiley & Sons, Hoboken, N.J. : 2011.
DDC-luokituskoodi (Dewey Decimal Classification)
Muu luokituskoodi
Painos
Ulkoasutiedot
Huomautus bibliografiasta ym. Includes bibliographical references and index.
Huomautus sisällöstä, tiivistelmä tms. "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, offer ing expert tips, covering each method with beautiful step-by-step photography, and finishing with recipes that use the basic techniques. The new edition also offer s 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"--
Asiasana
Yhteisönnimi Culinary Institute of America.
Elektronisen aineiston sijainti ja käyttö (URI) Publisher description http://www.loc.gov/catdir/enhancements/fy1111/2011021011-d.html Table of contents only http://www.loc.gov/catdir/enhancements/fy1111/2011021011-t.html Cover image http://catalogimages.wiley.com/images/db/jimages/9780470421352.jpg
ISBN
*00003955cam a22005654i 4500
*00132856
*00520230406191925.0
*008111117s2011 xxua ||b||| 001|0 eng|c
*010 $a2011021011
*020 $a978-0-470-42135-2
*035 $a(FI-MELINDA)005959551
*040 $aDLC$cDLC$dDLC
*0410 $aeng
*042 $apcc
*05000$aTX820$b.P738 2011
*08200$a641.5/7$223
*084 $a68.2$2ykl
*084 $aCKB068000$2bisacsh
*24504$aThe professional chef /$cthe Culinary Institute of America.
*250 $a9th ed.
*260 $aHoboken, N.J. :$bJohn Wiley & Sons,$c2011.
*300 $axix, 1212 s. :$bkuvitettu
*336 $ateksti$btxt$2rdacontent
*337 $akäytettävissä ilman laitetta$bn$2rdamedia
*338 $anide$bnc$2rdacarrier
*504 $aIncludes bibliographical references and index.
*520 $a"Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic kitchen reference that many of America's top chefs have used to understand basic skills and standards for quality as well as develop a sense of how cooking works. Now, the ninth edition features an all-new, user-friendly design that guides readers through each cooking technique, starting with a basic formula, outlining the method at-a-glance, offer ing expert tips, covering each method with beautiful step-by-step photography, and finishing with recipes that use the basic techniques. The new edition also offer s a global perspective and includes essential information on nutrition, food and kitchen safety, equipment, and product identification. Basic recipe formulas illustrate fundamental techniques and guide chefs clearly through every step, from mise en place to finished dishes. Includes an entirely new chapter on plated desserts and new coverage of topics that range from sous vide cooking to barbecuing to seasonality Highlights quick reference pages for each major cooking technique or preparation, guiding you with at-a-glance information answering basic questions and giving new insights with expert tips Features nearly 900 recipes and more than 800 gorgeous full-color photographs Covering the full range of modern techniques and classic and contemporary recipes, The Professional Chef, Ninth Edition is the essential reference for every serious cook"--
*650 0$aQuantity cooking.
*650 7$atyövälineet$2yso/fin$0http://www.yso.fi/onto/yso/p3761
*650 7$aruoanvalmistus$2yso/fin$0http://www.yso.fi/onto/yso/p2846
*650 7$ajoukkoruokailu$2yso/fin$0http://www.yso.fi/onto/yso/p8951
*650 7$akulinarismi$2yso/fin$0http://www.yso.fi/onto/yso/p2847
*650 7$aruokaohjeet$2yso/fin$0http://www.yso.fi/onto/yso/p11273
*650 7$araaka-aineet$2yso/fin$0http://www.yso.fi/onto/yso/p3443
*650 7$akäsittely$2yso/fin$0http://www.yso.fi/onto/yso/p4549
*650 7$agastronomia$2yso/fin$0http://www.yso.fi/onto/yso/p2845
*650 7$aarbetsredskap$2yso/swe$0http://www.yso.fi/onto/yso/p3761
*650 7$amatlagning$2yso/swe$0http://www.yso.fi/onto/yso/p2846
*650 7$amassbespisning$2yso/swe$0http://www.yso.fi/onto/yso/p8951
*650 7$akulinarism$2yso/swe$0http://www.yso.fi/onto/yso/p2847
*650 7$amatrecept$2yso/swe$0http://www.yso.fi/onto/yso/p11273
*650 7$aråvaror$2yso/swe$0http://www.yso.fi/onto/yso/p3443
*650 7$abehandling och hantering$2yso/swe$0http://www.yso.fi/onto/yso/p4549
*650 7$agastronomi$2yso/swe$0http://www.yso.fi/onto/yso/p2845
*650 7$aCOOKING / Methods / Professional.$2bisacsh
*7102 $aCulinary Institute of America.
*85642$3Publisher description$uhttp://www.loc.gov/catdir/enhancements/fy1111/2011021011-d.html
*85641$3Table of contents only$uhttp://www.loc.gov/catdir/enhancements/fy1111/2011021011-t.html
*85642$3Cover image$uhttp://catalogimages.wiley.com/images/db/jimages/9780470421352.jpg
^
Tästä teoksesta ei ole arvioita.
Näpäytä
kun haluat kirjoittaa ensimmäisen arvion.
The Professional Chef is among the best-selling titles in Wiley's 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).