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The Professional Chef (Anglais) Relié – 30 septembre 2011

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Description du produit

Présentation de l'éditeur

"The bible for all chefs."
Paul Bocuse

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, offering expert tips, covering each method with beautiful step–by–step photography, and finishing with recipes that use the basic techniques.

The new edition also offers 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.

Quatrième de couverture

"The bible for all chefs."
Paul Bocuse

"Well–researched and documented, The Culinary Institute of America′s latest offering includes the essential tools to become a successful modern chef. The Professional Chef continues to evolve and improve with age."
Thomas Keller

"The Professional Chef continues to be an incredibly valuable reference guide that we keep handy in all our restaurant kitchens."
Susan Feniger and Mary Sue Milliken

"This important book is a classic resource, an indispensable reference for both the professional and serious home cook."
Alfred Portale

"The newest edition of The Professional Chef is truly an amazing book of technique. Without a doubt, a true inspiration for all."
Eric Ripert

"How to cook everything from the best culinary school in America. This is The Mothership for recipes and basic culinary techniques. Anyone and everyone serious about food and cooking should have one in their kitchen."
Anthony Bourdain

"The CIA continues not only to set standards but to raise them industry–wide. This is a great book, a valuable reference in both the restaurant kitchen and the home kitchen."
Michael Ruhlman

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Par Hele le 23 février 2012
Format: Relié
C'est un ouvrage merveilleux, avec des instructions claires et nombreuses illustrations des techniques de base utilisées dans les cuisines commerciales et des restaurants. Vous vous surprendrez à dire "c'est donc la façon de faire ça!".
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Commentaires client les plus utiles sur Amazon.com (beta) (Peut contenir des commentaires issus du programme Early Reviewer Rewards)

Amazon.com: 4.8 étoiles sur 5 372 commentaires
92 internautes sur 92 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Gorgeous book filled with useful information and amazing photos! 8 juillet 2015
Par SeaGoddess3240 - Publié sur Amazon.com
Format: Relié Achat vérifié
I am a self-taught home chef. Despite learning much on my own over the years, I wanted slightly more information on technique and skill than can often be seen in cooking videos and TV shows. In comes "The Professional Chef" by the Culinary Institute of America, or CIA.

Since this book also serves as the CIA's text book, be warned, it is 1200 pages long. It is heavy and you'll definitely get a work out carrying it around. That aside, it is a stunningly beautiful book. It is filled with pages of incredibly useful information, such as various cooking methods, different proteins and their cuts, how to identify grains and spices, how to cook what, and so much more - really, everything you need to know. There are gorgeous illustrations to go along with the charts given, which makes it very easy to follow along and keep it all straight. Additionally, the back half of the book gives you recipe after recipe on basics all the way to complicated dishes. Keep in mind, since this is a text book, the recipes are scaled for 10 servings or more. So, if you are using this to cook for large parties, it's GREAT. If you don't need to cook for more than yourself and one other person, be prepared to learn how to scale down (learning is never a bad thing).

I absolutely love this book and can't recommend it enough. Considering the amount of information and the size of the book, the price really can't be beat. Perfect for the chef-in-training or someone, like me, just looking to hone and enhance their knowledge.
11 internautes sur 11 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Don't go to culinary school. Read this book, ... 20 novembre 2016
Par Sarah Lee - Publié sur Amazon.com
Format: Relié Achat vérifié
Don't go to culinary school. Read this book, work in kitchens. Shut up and pay attention. Don't get cocky. Take pride in your work. Boom. You are a chef now.
15 internautes sur 16 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Love this book 21 février 2016
Par Kim England - Publié sur Amazon.com
Format: Relié Achat vérifié
Love it! It is a fantastic book in all respects. I am not a beginner but i am not an expert but this book would fit all school levels of cooking. It has the recipes in larger quantities than traditional recipes, as the recipes i imagine are meant for culinary school courses. But that actually works out well for me as i like to make larger quantities anyway and either freeze it or cook for my whole extended family. For those of who who dont want to cook in large quantities the book tells you how to convert the recipes into smaller portions to fit however many people you are cooking for.
3 internautes sur 3 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 Heavy Text, But Helpful Info 6 décembre 2015
Par RedPanda - Publié sur Amazon.com
Format: Relié Achat vérifié
Very informative, descriptive, and super heavy to carry around. When I was taking culinary art courses, during the summer, I was hauling this book 2 hours and back. My chef instructors would test the class that was filled with several chapters, and I had a hard time retaining the little bitty details. Even though the information was given sounded tedious, the book displayed proper cooking techniques, does a good job on explaining the cooking basics, provided some highlighted recipes which encouraged the use of the book info, and useful throughout my culinary courses.
5 internautes sur 5 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 I have only read the beginning and I plan to continue to read it like a novel 12 novembre 2015
Par Denise R. Becknell - Publié sur Amazon.com
Format: Relié Achat vérifié
This is the ONLY cookbook anyone could need! It's not really a cookbook - it's a text book with EVERY possible cooking technique and recipes that go along with it. I have only read the beginning and I plan to continue to read it like a novel. I don't want to miss a thing! It really is worth the money!
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