Parametri
- 1212pagine
- 43 ore di lettura
Maggiori informazioni sul libro
Lauded as a vital resource by top chefs, this classic kitchen reference has been updated in its ninth edition with a user-friendly design that enhances the learning experience. It covers essential cooking techniques, beginning with basic formulas and methods presented at-a-glance. Each technique is complemented by expert tips, step-by-step photography, and recipes that incorporate these foundational skills. The new edition broadens its scope with a global perspective, including crucial information on nutrition, food safety, equipment, and product identification. Fundamental techniques are illustrated through basic recipe formulas, guiding chefs from mise en place to completed dishes. Notable additions include a new chapter on plated desserts and expanded coverage of topics such as sous vide cooking, barbecuing, and seasonality. Quick reference pages for each major cooking technique provide concise information, answering common questions and offering fresh insights. With nearly 900 recipes and over 800 stunning full-color photographs, this comprehensive guide encompasses both modern techniques and a variety of classic and contemporary recipes, making it an indispensable resource for serious cooks.
Acquisto del libro
The Professional Chef, AA.VV.
- Lingua
- Pubblicato
- 2011
- product-detail.submit-box.info.binding
- (Copertina rigida)
Metodi di pagamento
Qui potrebbe esserci la tua recensione.
- Titolo
- The Professional Chef
- Lingua
- Inglese
- Autori
- AA.VV.
- Editore
- Wiley
- Pubblicato
- 2011
- Formato
- Copertina rigida
- Pagine
- 1212
- ISBN10
- 0470421355
- ISBN13
- 9780470421352
- Serie
- Valutazione
- 4,25 su 5
- Descrizione
- Lauded as a vital resource by top chefs, this classic kitchen reference has been updated in its ninth edition with a user-friendly design that enhances the learning experience. It covers essential cooking techniques, beginning with basic formulas and methods presented at-a-glance. Each technique is complemented by expert tips, step-by-step photography, and recipes that incorporate these foundational skills. The new edition broadens its scope with a global perspective, including crucial information on nutrition, food safety, equipment, and product identification. Fundamental techniques are illustrated through basic recipe formulas, guiding chefs from mise en place to completed dishes. Notable additions include a new chapter on plated desserts and expanded coverage of topics such as sous vide cooking, barbecuing, and seasonality. Quick reference pages for each major cooking technique provide concise information, answering common questions and offering fresh insights. With nearly 900 recipes and over 800 stunning full-color photographs, this comprehensive guide encompasses both modern techniques and a variety of classic and contemporary recipes, making it an indispensable resource for serious cooks.