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Description
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The Professional Chef is among the best-selling titles in Wiley's cooking program and represents the cornerstone book in the publishing partnership with the CIA. This is a multi-million-dollar project with high visibility, high impact, and broad opportunities. Once again, we will completely reorganize 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, doughs and crusts, cookies, custards, creams, and frozen desserts, and chocolates and confections. With a good understanding of techniques, the reader will then learn plating techniques for salads, sandwiches, hors d' oeuvres, appetizers, entrees, and desserts. The book also explores cooking styles from around the world that have influenced the ingredients we use and the way we use them, including classical French, regional European, and Asian and Pacific traditions, as well as the cuisines that define different regions within the U.S. Finally, it introduces 641 recipes plus variations, and offers a thoroughly visual orientation with charts, illustrations, maps, and 642 specially commissioned, all-new four-color photographs by award-winning photographer Ben Fink, illustrating ingredients, step-by-step techniques, and finished dishes.
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