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Laddar... The Professional Chefav The Culinary Institute of America
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Gå med i LibraryThing för att få reda på om du skulle tycka om den här boken. Det finns inga diskussioner på LibraryThing om den här boken. The Professional Chef, Seventh Edition by Culinary Institute of America (2001) I originally bought this to have a "how-to" reference for cooking skills (knife usage, how to identify ingredients, how to make proper stock and sauces, how to properly prepare meat, fish, and fowl, etc). If it had done just that excellently, this would have been four star book. However, I give this a 5-star rating because, in addition to the excellent how-to reference sections, all of the recipes that I have tried have turned out to be exceptional. Includes excellent full colour illustrations, great step-by-step explanations, and two indexes: a subject index and a recipe index (having two indexes is more useful than it sounds, especially if you refer to this book often). The price is steep but if you've got the motivation and kitchen tools, it's a great investment. inga recensioner | lägg till en recension
"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"-- Inga biblioteksbeskrivningar kunde hittas. |
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