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Selected Colleen Hoover Books at €9.99c | In-store & Online
Selected Colleen Hoover Books at €9.99c | In-store & Online
A01=The Culinary Institute of America (CIA)
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Author_The Culinary Institute of America (CIA)
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Category1=Non-Fiction
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COP=United States
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Price_€50 to €100
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The Professional Chef

The Professional Chef is the quintessential kitchen companion from The Culinary Institute of America, used by hundreds of America's top chefs. This updated 10th Edition presents the skills and quality standards needed to master the fundamentals of cooking. A refreshed, modern design features simplified definitions and techniques streamlined into step-by-step instructions to support aspiring chefs and culinary students of any level.

Revisions in the 10th edition include using modern plant-forward ingredients, in line with the CIA and Harvard's Menus of Change initiative, highlighting that vegetables can also be the star at the center of the plate. The authors merged meat and vegetable cookery chapters, and updated some recipes to feature plant-based ingredients, all revised in the CIA's own test kitchen.

Chapters are reorganized to follow the CIA Culinary Fundamentals course more closely, with new troubleshooting sections based on frequent classroom questions, to help students and chefs solve problems before they occur, with updated text and photo examples.

Updates for instructors and students include:

  • Method at a Glance and Method in Details features provide overviews and in-depth step-by-step guidance
  • Beyond the Basics sections offer ideas for expanding and improving upon techniques and recipes, with Tips of the Trade advice from real world kitchens
  • Preserving the Flavor provides finishing instructions for each recipe and suggestions for reusing recipe byproduct
  • Techniques now include two sections of recipes: base examples, and More to Try variations for further exploration, plus Quality Criteria that describe the expected results from each technique
  • Includes even more recipes, illustrated with over 100 new full-color photos of ingredients, techniques, and plated dishes. Over 300 photos in total

With focus on the simplicity and freshness of food and perfect kitchen technique, The Professional Chef, Tenth Edition is an essential introduction for students, and reference for every professional and home cook.

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Current price €75.64
Original price €88.99
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A01=The Culinary Institute of America (CIA)Age Group_UncategorizedAuthor_The Culinary Institute of America (CIA)automatic-updateCategory1=Non-FictionCategory=TTVCCategory=WBACOP=United StatesDelivery_Delivery within 10-20 working daysLanguage_EnglishPA=AvailablePrice_€50 to €100PS=Activesoftlaunch
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Product Details
  • Weight: 2812g
  • Dimensions: 224 x 279mm
  • Publication Date: 24 Jun 2024
  • Publisher: John Wiley & Sons Inc
  • Publication City/Country: United States
  • Language: English
  • ISBN13: 9781119490951

About The Culinary Institute of America (CIA)

Founded in 1946 The Culinary Institute of America is the worlds premier culinary college. Dedicated to developing leaders in foodservice and hospitality the independent not-for-profit CIA offers masters bachelors and associate degrees with majors in culinary arts baking & pastry arts food business management hospitality management culinary science and applied food studies. The college also offers executive education certificate programs and courses for professionals and enthusiasts. Its conferences leadership initiatives and consulting services have made the CIA the think tank of the food industry and its worldwide network of more than 50000 alumni includes innovators in every area of the food world. The CIA has locations in New York California Texas and Singapore.

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