作者：TheCulinaryInstituteofAmerica(CIA)
出版社：Wiley
出版年：2011-9-13
页数：1232
定价：USD75.00
装帧：Hardcover
ISBN：9780470421352
内容简介
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"The bible for all chefs."—Paul Bocuse Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef™ is the classic kitchen reference that many of America's top chefs have used to understand basic skills and standards for quality as well as develop a sense of how cooking works. Now, the ninth edition features an all-new, user-friendly design that guides readers through each cooking technique, starting with a basic formula, outlining the method at-a-glance, offering expert tips, covering each method with beautiful step-by-step photography, and finishing with recipes that use the basic techniques. The new edition also offers a global perspective and includes essential information on nutrition, food and kitchen safety, equipment, and product identification. Basic recipe formulas illustrate fundamental techniques and guide chefs clearly through every step, from mise en place to finished dishes. Includes an entirely new chapter on plated desserts and new coverage of topics that range from sous vide cooking to barbecuing to seasonality Highlights quick reference pages for each major cooking technique or preparation, guiding you with at-a-glance information answering basic questions and giving new insights with expert tips Features nearly 900 recipes and more than 800 gorgeous full-color photographs Covering the full range of modern techniques and classic and contemporary recipes, The Professional Chef, Ninth Edition is the essential reference for every serious cook.
评论 ······
真是开店必备，从成本控制讲到菜谱。
买来收藏观摩的…我也就这点出息…读这种书发现自己的无知浅薄，认识这个世界的美妙繁杂的同时也不再对烹饪这个事情有什么太大的妄念了…我现在的水平顶多10个人的dinner..希望某一天可以突破下50-75个的party？我也就是mark一下吧..会累死吧
学校教材怎能不顶
Excellent!
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