The Professional Chef

The Professional Chef
Language: English
Publisher: Wiley; 9 issue (September 13, 2011) | ISBN: 0470421355 | PDF | 1232 Pages | 874 MB

Named undivided of the five favorite culinary books of this decade ~ means of Food Arts magazine, The Professional Chef is the work of the first class kitchen reference that many of America's highest rank chefs have used to understand basic skills and standards toward quality as well as develop a purport of how cooking works. Now, the ninth impression features an all-new, user-familiar design that guides readers through reaped ground cooking technique, starting with a basic rule, outlining the method at-a-rapid look, offering expert tips, covering each mode with beautiful step-by-step photography, and finishing through recipes that use the basic techniques.