TheProfessionalChefisamongthebest-sellingtitlesinWiley’scookingprogramandrepresentsthecornerstonebookinourpublishingpartnershipwiththeCIA.Wehavecompletelyreorganizedthisbooktoreflectthewaythatpeoplecookinthekitchentoday,withthebestoffoodsandflavorsfromaroundtheworld.Thebookreviewsingredients,equipment,andskillsoftheprofessionalchef.Itthenexploresthetechniquesforthefullrangeoffooditems:vegetables,potatoes,grains,legumes,pasta,meats,fishandseafood,poultry,eggs,fruits,soups,sauces,quickbreadsandcakes,yeastbreads,andmore.Theneweditionfeaturesinformationonglobalcuisines,anall-newchapteronPlatedDesserts,andinformationontopicsofgrowingimportancesuchassousvidecooking,seasonality,andsustainability.Theneweditionfeaturesanewuser-friendlydesignandstructure,guidingreadersthroughthebasicprinciplesbehindeachtechniqueataglance,andthenprovidingmorein-depthinformationalongwithstep-by-stepphotography.Completewithhundredsofrecipesandfour-colorphotographsthroughout,thisistheessentialreferenceforanyaspiringchef,culinarystudent,orcookingenthusiast.Forthefirsttimeever,TheProfessionalChefisalsoavailableasarevolutionaryinteractiveiPadedition(978-1-118-12012-5).
CHEF equipment USER NEW PROFESSIONAL
