The Professional Chef

Learn culinary techniques and fundamentals from the gold standard in the industry with The Professional Chef. This book, used as the official text for The Culinary Institute of America's culinary degree program, contains over 660 classic and contemporary recipes that are chosen specifically for their use of fundamental techniques. From preparation to finished dishes, the book covers everything from Stocks, Sauces, and Soups to Baking and Pastry. Along with techniques and recipes, readers will also learn about tools and ingredients, nutrition, food science, and kitchen safety. With clear text and lavish, four-color photography, The Professional Chef is a must-have for any serious cook or aspiring professional.