The Professional Chef 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 chefs pantry.
The 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.
The 10th edition streamlines the culinary fundamentals and provides information on other topics, such as:
Plant-forward principles Real-world practices based on classic techniques Culinary and flavor science Chefs desserts and savory baking
Covering the full range of modern techniques and classic and contemporary recipes, The Professional Chef, Tenth Edition is the essential reference for every professional and home cook.
