The Professional Chef, Study Guide, 9th Edition[专业厨师研究指南]

"Thebibleforallchefs."—PaulBocuseNamedoneofthefivefavoriteculinarybooksofthisdecadebyFoodArtsmagazine,TheProfessionalChefistheclassickitchenreferencethatmanyofAmerica′stopchefshaveusedtounderstandbasicskillsandstandardsforqualityaswellasdevelopasenseofhowcookingworks.Now,thenintheditionfeaturesanall–new,user–friendlydesignthatguidesreadersthrougheachcookingtechnique,startingwithabasicformula,outliningthemethodat–a–glance,offeringexperttips,coveringeachmethodwithbeautifulstep–by–stepphotography,andfinishingwithrecipesthatusethebasictechniques.Theneweditionalsooffersaglobalperspectiveandincludesessentialinformationonnutrition,foodandkitchensafety,equipment,andproductidentification.Basicrecipeformulasillustratefundamentaltechniquesandguidechefsclearlythrougheverystep,frommiseenplacetofinisheddishes.IncludesanentirelynewchapteronplateddessertsandnewcoverageoftopicsthatrangefromsousvidecookingtobarbecuingtoseasonalityHighlightsquickreferencepagesforeachmajorcookingtechniqueorpreparation,guidingyouwithat–a–glanceinformationansweringbasicquestionsandgivingnewinsightswithexperttipsFeaturesnearly900recipesandmorethan800gorgeousfull–colorphotographsCoveringthefullrangeofmoderntechniquesandclassicandcontemporaryrecipes,TheProfessionalChef,NinthEditionistheessentialreferenceforeveryseriouscook.