Cover art for The Professional Chef
Published
Wiley, September 2011
ISBN
9780470421352
Format
Hardcover, 1232 pages
Dimensions
27.9cm × 22.4cm × 5.8cm

The Professional Chef 9th revised edition 9th edition by

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This classic kitchen reference is used by many of America's top chefs to understand basic skills and standards for quality as well as develop a sense of how cooking works. Each cooking technique, starts with a basic formula, outlining the method at-a-glance, offering expert tips and step-by-step photography.

It finishes with recipes that use the basic techniques. This revised edition offers a global perspective and includes essential information on nutrition, food and kitchen safety, equipment and product identification. Includes an entirely new chapter on plated desserts and new coverage of topics that range from sous vide cooking to barbecuing to seasonality.

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