{"product_id":"the-professional-chef-9e-study-guide-9781118139882","title":"The Professional Chef 9e Study Guide","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\"The bible for all chefs. \" -Paul Bocuse  Named one of the five favorite culinary books of this decade by  Food Arts  magazine,  The Professional Chef  is the classic kitchen reference that many of America's top chefs have used to understand basic skills and standards for quality as well as develop a sense of how cooking works.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003e\u003cp\u003eChapter 1. Introduction to the Profession.\u003c\/p\u003e \u003cp\u003eChapter 2. Menus and Recipes.\u003c\/p\u003e \u003cp\u003eChapter 3. The Basics of Nutrition and Food Science.\u003c\/p\u003e \u003cp\u003eChapter 4. Food and Kitchen Safety.\u003c\/p\u003e \u003cp\u003eChapter 5. The Americas.\u003c\/p\u003e \u003cp\u003eChapter 6. Asia.\u003c\/p\u003e \u003cp\u003eChapter 7. Europe.\u003c\/p\u003e \u003cp\u003eChapter 8.Equipment Identification.\u003c\/p\u003e \u003cp\u003eChapter 9. Meat, Poultry, and Game Identification.\u003c\/p\u003e \u003cp\u003eChapter 10. Fish and Shellfish Identification.\u003c\/p\u003e \u003cp\u003eChapter 11. Fruit, Vegetable, and Fresh Herb Identification.\u003c\/p\u003e \u003cp\u003eChapter 12. Dairy and Egg Purchasing and Identification.\u003c\/p\u003e \u003cp\u003eChapter 13. Dry Goods Identification.\u003c\/p\u003e \u003cp\u003eChapter 14. Mise en Place for Stocks, Sauces, and Soups.\u003c\/p\u003e \u003cp\u003eChapter 15. Stocks.\u003c\/p\u003e \u003cp\u003eChapter 16. Sauces.\u003c\/p\u003e \u003cp\u003eChapter 17. Soups.\u003c\/p\u003e \u003cp\u003eChapter 18. Mise en Place for Meats, Poultry, and Fish.\u003c\/p\u003e \u003cp\u003eChapter 19. Fabricating Meats, Poultry, and Fish.\u003c\/p\u003e \u003cp\u003eChapter 20. Grilling and Broiling, Roasting and Baking.\u003c\/p\u003e \u003cp\u003eChapter 21. Sautéing, Pan Frying, and Deep Frying.\u003c\/p\u003e \u003cp\u003eChapter 22. Steaming and Submersion Cooking.\u003c\/p\u003e \u003cp\u003eChapter 23. Braising and Stewing.\u003c\/p\u003e \u003cp\u003eChapter 24. Mise en Place for Vegetables and Fresh Herbs.\u003c\/p\u003e \u003cp\u003eChapter 25. Cooking Vegetables.\u003c\/p\u003e \u003cp\u003eChapter 26. Cooking Potatoes.\u003c\/p\u003e \u003cp\u003eChapter 27. Cooking Grains and Legumes.\u003c\/p\u003e \u003cp\u003eChapter 28. Cooking Pasta and Dumplings.\u003c\/p\u003e \u003cp\u003eChapter 29. Cooking Eggs.\u003c\/p\u003e \u003cp\u003eChapter 30. Salad Dressings and Salads.\u003c\/p\u003e \u003cp\u003eChapter 31. Sandwiches.\u003c\/p\u003e \u003cp\u003eChapter 32. Hors d'Oeuvre and Appetizers.\u003c\/p\u003e \u003cp\u003eChapter 33. Charcuterie and Garde Manger.\u003c\/p\u003e \u003cp\u003eChapter 34. baking Mise en Place.\u003c\/p\u003e \u003cp\u003eChapter 35. Yeast Breads.\u003c\/p\u003e \u003cp\u003eChapter 36. Pastry Doughs and Batters.\u003c\/p\u003e \u003cp\u003eChapter 37. Custers, Creams and Mousses.\u003c\/p\u003e \u003cp\u003eChapter 38. Fillings, Frostings, and Dessert Sauces.\u003c\/p\u003e","brand":"John Wiley \u0026 Sons Inc","offers":[{"title":"Default Title","offer_id":49528822759767,"sku":"9781118139882","price":116.25,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781118139882.jpg?v=1731873155","url":"https:\/\/bookcurl.com\/products\/the-professional-chef-9e-study-guide-9781118139882","provider":"Book Curl","version":"1.0","type":"link"}