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PastryWiz Pick - Book of the month
The New Professional Chef
a "must have" addition to any cookbook collection.
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The New Professional Chef by The Culinary Institute of America, Mary Deirdre Donovan (Editor), Paul Bocuse (Introduction), Ferdinand Metz (Introduction) 6th Edition Hardcover, 1190 pages Published by Van Nostrand Reinhold (Trade) Dimensions (in inches): 11.17 x 9.01 x 2.34 ISBN: 0442019610 List: $65 ~ Our estimated Price: $46 The new edition of this superb reference contains additional information on such management issues as cost control, waste control, inventory, and pricing strategies, and covers such new topics as environmental impact and professional behavior. New chapters feature vegetarian recipes, international cuisine, and sandwiches. 1,400 color photos. |
| Midwest Book Review: Becoming a chef requires more than just having a passion for food and following recipes. It means understanding traditions and food trends, knowing basic cooking techniques, being able to identify quality ingredients, manipulating the tools of the trade, and experimenting with both classic and contemporary flavors and textures. To master these essential skills and learn the latest information about the food service industry, today's aspiring chef can turn to The New Professional Chef. Now in its sixty edition, this is the most practical, up-to-date, comprehensive reference guide available on the culinary world. The New Professional Chef defines the fundamentals of identification, preparation and presentation, and offers detailed charts and step-by-step instructions that show how to identify, purchase and store the finest, freshest foods. The New Professional Chef offers more than 1,000 recipes which are organized from simple to complex and are accompanied by display, illustration and technique photographs. Ranging from the familiar to the exotic, all of them are designed to bring out the full, natural flavor of fresh foods. With 1200 full-color photographs, this culinary compendium also includes charts listing the seasonal availability of produce, basic kitchen ratios, conversion charts of weights and measures, as well as an extensive list of recommended books, food associations, and a comprehensive glossary. The New Professional Chef. is a "must have" addition to any cookbook collection. |
| Table of Contents (refers to the 6th edition) Recipe Contents |
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