{"product_id":"20122395","title":"The Professional Chef","description":"\u003ch1\u003e\u003cstrong\u003e\u003ccenter\u003eThe Professional Chef\u003c\/center\u003e\u003c\/strong\u003e\u003c\/h1\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cem\u003eThe Professional Chef\u003c\/em\u003e is the quintessential kitchen reference that many of America's top chefs have used to hone their skills and quality standards, and develop a sense of the fundamentals of cooking. Now, the newly revised tenth edition provides an exhaustive overview of the ingredients, equipment, and skills needed by professional chefs, and lays out step-by-step techniques for handling the full range of the modern chef's pantry.\u003c\/p\u003e\u003cp\u003eThe user-friendly design guides readers through cooking techniques, starting with a basic formula and method outline, plus expert tips, beautiful step-by-step photography, and recipes that reinforce the basic techniques. 'Method at a Glance' and 'Method in Details' features provide overviews and in-depth guidance. The 10th edition streamlines the culinary fundamentals, demonstrates real-world practices based on classic techniques, and provides information on other topics, such as plant-forward principles and culinary \u003cem\u003eand\u003c\/em\u003e flavor science.\u003c\/p\u003e\u003cp\u003eUpdates in the \u003cem\u003eTenth Edition\u003c\/em\u003e include:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eEach chapter begins with a clear and succinct definition of the featured technique.\u003c\/li\u003e\n\u003cli\u003eIntroductory texts have been streamlined to shorter, easier-to-digest bullets. Any need-to-know info has been moved from later in the chapter (for example, method in detail captions) to this section.\u003c\/li\u003e\n\u003cli\u003ePreserving the Flavor from \u003cem\u003eTechnique\u003c\/em\u003e Food—Gives detailed finishing instructions for each technique, as well as ways to reuse recipe byproduct.\u003c\/li\u003e\n\u003cli\u003eQuality Criteria for each technique\u003c\/li\u003e\n\u003cli\u003eBeyond the Basics—a second chapter section for how to expand\/improve upon base techniques and recipes:\u003cul\u003e\n\u003cli\u003ePresents additional relevant information regarding variations of a technique\u003c\/li\u003e\n\u003cli\u003eTips of the Trade—advice from faculty on scaling and time-saving tips used in 'real world' kitchens\u003c\/li\u003e\n\u003cli\u003eTroubleshooting—getting ahead of students' commonly asked questions\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eRecipes have been split into two sections, Foundational Recipes and More Recipes to Try. This will distinguish between base recipes used to illustrate technique and recipes with variations on the technique, or those considered 'advanced.'\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eCovering the full range of modern techniques and classic and contemporary recipes, \u003cem\u003eThe Professional Chef, Tenth Edition\u003c\/em\u003e is an essential introduction for students, and reference for every professional and home cook.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003e\u003cstrong\u003eSPECIFICATIONS:\u003c\/strong\u003e\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003eCulinary Institute of America (CIA) - Кулинарный институт Америки (CIA)\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003eJohn Wiley and Sons Ltd\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eLanguage:\u003c\/strong\u003eEnglish\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePublication Date:\u003c\/strong\u003e2024\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eNumber of pages:\u003c\/strong\u003e960 pst\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003eHardcover\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWidth:\u003c\/strong\u003e234 mm \/ 9,2'\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHeight:\u003c\/strong\u003e284 mm \/ 11,2'\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e2878 g\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIllustrations:\u003c\/strong\u003eColored\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e9781119490951\u003c\/p\u003e","brand":"John Wiley and Sons Ltd","offers":[{"title":"Default Title","offer_id":48021164556426,"sku":"20122395","price":361.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0643\/1070\/6314\/files\/The_Professional_Chef_Culinary_Institute_of_America_CIA_-_CIA_9781119490951-1.jpg?v=1775677870","url":"https:\/\/bookstoreint.com\/products\/20122395","provider":"Bookstore International","version":"1.0","type":"link"}