Cooking Essentials for the New Professional Chef?

By Culinary Institute of America

Book Overview

Cooking Essentials for The New Professional Chef offers students an opportunity to learn the basics of cooking while using the actual reference that professional chefs have relied on for over a generationThe New Professional Chef. In addition to providing an excellent foundation in such cooking essentials as raw ingredients, tools, classic techniques, and foundation recipes, the academic version of this professional reference clarifies every concept with supportive text, step-by-step photos in full color, illustrations, and tables. Special features designed to assist both students and instructors include the following: Chapter Objectives emphasize key concepts and guide readingHighlighted Key Terms and Concepts offer a quick recap of the language a chef should be able to use fluentlyFootnotes define terms that might be unfamiliar the first time they appear in textSelf-Study Questions and Activities reinforce concepts and help students apply them in a problem-solving formatTables and Charts put important technical information at the students fingertipsSidebars highlight professional development issues, techniques, kitchen management strategies, and historical contextChapter Summarie

• Format: Hardcover
• Language: English
• ISBN: 0471287172
• ISBN13: 9780471287179
• Release Date: September 1996
• Publisher: Wiley
• Length: 816 Pages
• Weight: 4.24 lbs.
• Dimensions: 1.4" x 8.8" x 11.2"

Customer Reviews

A must have for the new chef

If you are planning on joining the "Chef Ranks", then this is a must have book for you. I have been a Chef for 40 years and I have used this book as a training tool for new Chef that I have training. You will find it up-to-day and comprehensive in content.

Awesome book for culinary students

This book gives great information on preparing and handling food properly and of course the most important is how to store food before and after cooking. This book was a requirement for class but another book I purchase was not a requirement but I thought was extremely helpful was The Study Guide for the National Servsafe Exam. This book had very similar questions to what's in class and on the exam and it help me pass with high grades. Thank you Dr. Leonardi and Ms. Heilman

If you want to know the hows and whys, this is a good book

This book is required for the Culinary school that I attend and I have found it extremely helpful. As its title implies, it is for the serious student and a good reference book to keep because it identifies foods, explains proper handling, storage, and preparation tecnique, and also includes recipes. If you just want to throw together a recipe, buy a Betty Crocker cookbook. If you want to do it the professional way, buy this book.