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    THE PROFESSIONAL CHEF
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    940631

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    Sinopse

    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. We have completely reorganized 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, and more. The new edition features information on global cuisines, an all-new chapter on Plated Desserts, and information on topics of growing importance such as sous vide cooking, seasonality, and sustainability. The new edition features a new user-friendly design and structure, guiding readers through the basic principles behind each technique at a glance, and then providing more in-depth information along with step-by-step photography. Complete with hundreds of recipes and four-color photographs throughout, this is the essential reference for any aspiring chef, culinary student, or cooking enthusiast. For the first time ever, The Professional Chef is also available as a revolutionary interactive iPad edition (978-1-118-12012-5).
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    Especificações

    Editor para link
    ISBN9780470421352
    Pré vendaNão
    EditorTHE CULINARY INSTITUTE OF AMERICA
    Peso3610g
    Livro disponível - pronta entregaNão
    Dimensões27.94 x 22.61 x 6.1
    IdiomaInglês
    Tipo itemLivro Importado
    Número de páginas1212
    Número da edição9ª EDIÇÃO - 2011
    Código Interno940631
    Código de barras9780470421352
    AcabamentoHARDCOVER
    EditoraWILEY
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