
The Professional Chef
By Culinary Institute of America
Published in 2011 by Wiley
Originally published in 1974
Rating: 4 / 5
Description:
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.
§
- Go back to the main list of books
- Previous book: JavaScript Web Applications
- Next book: Jamie Oliver's Meals in Minutes: A Revolutionary Approach to Cooking Good Food Fast
- Random book: The Catcher in the Rye
- Permanent link: https://chrisjones.io/books/964/
- Short link: https://cjio.link/964/
- You can subscribe to books on the feeds page