Author: Culinary Institute of America (CIA) Staff
Publisher:
ISBN: 9781118276983
Category :
Languages : en
Pages :

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Book Description

Author: Culinary Institute of America (CIA) Staff
Publisher:
ISBN: 9781118315309
Category :
Languages : en
Pages :

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Book Description

Author: The Culinary Institute of America (CIA)
Publisher: Wiley
ISBN: 9780470404348
Category : Cooking
Languages : en
Pages : 0

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Book Description

Author: The Culinary Institute of America (CIA)
Publisher: John Wiley & Sons
ISBN: 1118139887
Category : Cooking
Languages : en
Pages : 210

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Book Description
'The Professional Chef' has always provided a complete introduction to classical European cooking, and this all-new edition is completely revised and updated with coverage of increasingly important topics.

Author: Culinary Institute of America (CIA) Staff
Publisher:
ISBN: 9781118476208
Category :
Languages : en
Pages :

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Book Description

Author: Wayne Gisslen
Publisher: John Wiley & Sons
ISBN: 1119399610
Category : Cooking
Languages : en
Pages : 1107

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Book Description
The Ninth Edition ofProfessional Cooking reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as new thinking about how best to teach this material. What has not changed is the core material that focuses on the essentials--the comprehensive understanding of ingredients and basic cooking techniques that are the foundation of success in the kitchen, and the development of manual skills to apply this knowledge.

Author: The Culinary Institute of America (CIA)
Publisher: Wiley
ISBN: 9780471209164
Category : Cooking
Languages : en
Pages : 0

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Book Description
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.

Author: Culinary Institute of America (CIA) Staff
Publisher:
ISBN: 9781118138588
Category :
Languages : en
Pages : 394

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Book Description

Author: The Culinary Institute of America (CIA)
Publisher: John Wiley & Sons
ISBN: 0470080264
Category : Cooking
Languages : en
Pages : 178

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Book Description
A new approach to the CIA's Professional Chef's Knife Kit, In the Hands of a Chef reveals how professional chefs use their revered kitchen tools in restaurants and at home. This book identifies the types of tools necessary in the kitchen, such as knives, mixing tools, gadgets, and measuring tools. The book teaches a tool's most popular--yet often highly specialized--uses, the history of a tool, types of materials used in making it, and advances in technology that have improved a tool. The book gives readers a personal look at chefs' methods for using these tools and a sense of the personal attachment and even respect they have for them. Readers will also learn the parts of kitchen tools, characteristics of a good knife, and what to look for when purchasing knives and other kitchen tools. In the Hands of a Chef features 112 new black and white photographs that convey the proper way to hold the tool or how it appears when in the hands of a chef.

Author: The Culinary Institute of America (CIA)
Publisher: Wiley
ISBN: 9780471973003
Category : Cooking
Languages : en
Pages : 0

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Book Description
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. This is a multi-million-dollar project with high visibility, high impact, and broad opportunities. The Study Guide is the only relevant study tool for the material in the latest edition of The Professional Chef. Each chapter in the Study Guide focuses on one chapter in The Professional Chef and highlights the most important information through different study methods. Students can study by reviewing the objectives, suggested study/lecture guide, and/or homework/study questions for each chapter. Homework/study questions include defining key terms, multiple choice/fill in the blank/matching/true or false quizzes, and short answer/essay questions. An answer key is included in the Instructor's Manual. All the material included in the Study Guide will also be available on Wiley's Higher Education website for students and teachers.