The Professional Chef is among the best-selling titles in Wiley's cooking program and represents the cornerstone book in our publishing partnership with the CIA. We have completely reorganized this book to reflect the way that people cook in the kitchen today, with the best of foods and flavors from around the world. The book reviews ingredients, equipment, and skills of the professional chef. It then explores the techniques for the full range of food items: vegetables, potatoes, grains, legumes, pasta, meats, fish and seafood, poultry, eggs, fruits, soups, sauces, quickbreads and cakes, yeast breads, and more. The new edition features information on global cuisines, an all-new chapter on Plated Desserts, and information on topics of growing importance such as sous vide cooking, seasonality, and sustainability. The new edition features a new user-friendly design and structure, guiding readers through the basic principles behind each technique at a glance, and then providing more in-depth information along with step-by-step photography. Complete with hundreds of recipes and four-color photographs throughout, this is the essential reference for any aspiring chef, culinary student, or cooking enthusiast. For the first time ever, The Professional Chef is also available as a revolutionary interactive iPad edition (978-1-118-12012-5).
"Un excelente libro referente al rubro gastronomico, tanto para los interesados como para los profesionales. Detalla desde lo básico a lo complejo en técnicas de cocción, preparaciones, herramientas,etc. Su único pero es que esta es una versión en inglés, con tecnicismos y lenguaje, por así decirlo "avanzado" y en su gran variedad de recetas, las proporciones hay que adecuarlas a la cantidad que uno deseé. "
Ariel Mederos Lunes 15 de Marzo, 2021"Excelente edición, libro muy completo, muy bien ilustrado. Un material de referencia sin dudas. Llegó antes del tiempo previsto."