Seventh Edition
by The Culinary Institute
of America

The seventh edition of The Professional Chef is a major publishing event for the foodservice industry. Written by The Culinary Institute of America, this new edition is a uniquely comprehensive, lavishly illustrated reference and text which will be valued by professional and student alike.

This encyclopedic classic, a mainstay of professional kitchens for decades, has been thoroughly revised and updated.

Cooking Essentials for the New Professional Chef contains much of the same contents with special pedagogical features added to aid the student and the instructor.

This professional classic contains display, illustration, and technique photos next to recipes.

Almost 1,000 recipes are included for: Stocks • Sauces • Soups • Mise en Place for Meats, Poultry, and Fish • Grilling and Broiling, Roasting and Baking • Sautιing, Pan Frying, and Deep Frying • Steaming and Submersion Cooking • Braising and Stewing • Cooking Vegetables • Cooking Potatoes • Cooking Grains and Legumes • Cooking Pasta and Dumplings • Cooking Eggs • Salad Dressings and Salads • Sandwiches • Hors d'Oeuvre and Appetizers • Charcuterie and Garde Manger • Baking Mise en Place • Yeast Breads • Quick Breads, Cakes, and Other Batters • Pastry Doughs and Cookies • Icings, Dessert Sauces, and Creams

Contents

Introduction

Part One The Culinary Professional

• Introduction to the Profession
• Menus and Recipes
• The Basics of Nutrition and Food Science
• Food and Kitchen Safety

Part Two Tools and Ingredients in the Professional Kitchen

• Equipment Identification
• Meats, Poultry, and Game Identification
• Fish and Shellfish Identification
• Fruit, Vegetable, and Fresh Herb Identification
• Dairy and Egg Purchasing and Identification
• Dry goods Identification

Part Three Stocks, Sauces, and Soups

• Mise en Place for Stocks, Sauces, and Soups
• Stocks
• Sauces
• Soups

Part Four Meats, Poultry, Fish, and Shellfish

• Mise en Place for Meats, Poultry, and Fish
• Fabricating Meats, Poultry, and Fish
• Grilling and Broiling, Roasting and Baking
• Sautιing, Pan Frying and Deep Frying
• Steaming and Submersion Cooking
• Braising and Stewing

Part Five Vegetables, Potatoes, Grains and Legumes, and Pasta and Dumplings

• Mise en Place for Vegetables and Fresh Herbs
• Cooking Vegetables
• Cooking Potatoes
• Cooking Grains and Legumes
• Cooking Pasta and Dumplings

Part Six Breakfast and Garde Manger

• Cooking Eggs
• Salad Dressings and Salads
• Sandwiches
• Hors d'Ouevre and Appetizers
• Charcuterie and Garde Manger

Part Seven Baking and Pastry

• Baking Mise en Place
• Yeast Breads
• Quick Breads, Cakes, and Other Batters
• Pastry Doughs and Cookies
• Icings, Dessert Sauces, and Creams

Appendix
Glossary
Recipe Index
Subject Index

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ORDER NOW The Professional Chef 7th Edition by The Culinary Institute of America 2001 • 1,036 pages • $70.00 + shipping The Professional Chef Study Guide 7th Edition by The Culinary Institite of America 2001 • 272 pages • $29.95 + shipping ** Additionally, an instructor's manual is available to schools who have adopted this book in their curriculum. Contact our college department for more information. ** Texas residents please add 7 % sales tax