소장자료검색

책소개

CIA의 광범위하고 치밀한 조사 연구를 밑바탕으로 하여온 책으로, 수많은 창조력의 원천이 되어왔다. 동서양 각종 요리들을 가정에서도 구현할 수 있도록 실용적이면서도 창조적인 레시피들을 소개한다. 조리사가 되려면 꼭 알아야할 중요한 내용을 빠짐없이 수록했다.

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. Now, the ninth edition features an all-new, user-friendly design that guides readers through each cooking technique, starting with a basic formula, outlining the method at-a-glance, offering expert tips, covering each method with beautiful step-by-step photography, and finishing with recipes that use the basic techniques.

The new edition also offers a global perspective and includes essential information on nutrition, food and kitchen safety, equipment, and product identification. Basic recipe formulas illustrate fundamental techniques and guide chefs clearly through every step, from mise en place to finished dishes.

- Includes an entirely new chapter on plated desserts and new coverage of topics that range from sous vide cooking to barbecuing to seasonality
- Highlights quick reference pages for each major cooking technique or preparation, guiding you with at-a-glance information answering basic questions and giving new insights with expert tips
- Features nearly 900 recipes and more than 800 gorgeous full-color photographs

Covering the full range of modern techniques and classic and contemporary recipes, The Professional Chef, Ninth Edition is the essential reference for every serious cook.

목차

Master Recipe List viii
Acknowledgments xvi

Introduction xviii

PART ONE The Culinary Professional

Chapter 1 INTRODUCTION TO THE PROFESSION 3

Chapter 2 MENUS AND RECIPES 13

Chapter 3 THE BASICS OF NUTRITION AND FOOD SCIENCE 23

Chapter 4 FOOD AND KITCHEN SAFETY 31

PART TWO Tools and Ingredients in the ProfessionalKitchen

Chapter 5 EQUIPMENT IDENTIFICATION 43

Chapter 6 MEAT, POULTRY, AND GAME IDENTIFICATION 69

Chapter 7 FISH AND SHELLFISH IDENTIFICATION 99

Chapter 8 FRUIT, VEGETABLE, AND FRESH HERB IDENTIFICATION127

Chapter 9 DAIRY AND EGG PURCHASING AND IDENTIFICATION 181

Chapter 10 DRY GOODS IDENTIFICATION 199

PART THREE Stocks, Sauces, and Soups

Chapter 11 MISE EN PLACE FOR STOCKS, SAUCES, AND SOUPS 239

Chapter 12 STOCKS 253

Chapter 13 SAUCES 267

Chapter 14 SOUPS 301

PART FOUR Meats, Poultry, Fish, and Shellfish

Chapter 15 MISE EN PLACE FOR MEATS, POULTRY, FISH, AND SHELLFISH361

Chapter 16 FABRICATING MEATS, POULTRY, AND FISH 375

Chapter 17 GRILLING, BROILING, AND ROASTING 423

Chapter 18 SAUTEING, PAN FRYING, AND DEEP FRYING 487

Chapter 19 STEAMING AND SUBMERSION COOKING 531

Chapter 20 BRAISING AND STEWING 571

PART FIVE Vegetables, Potatoes, Grains and Legumes, and Pastaand Dumplings

Cchapter 21 MISE EN PLACE FOR VEGETABLES AND FRESH HERBS 617

Cchapter 22 COOKING VEGETABLES 647

Cchapter 23 COOKING POTATOES 713

Cchapter 24 COOKING GRAINS AND LEGUMES 751

Cchapter 25 COOKING PASTA AND DUMPLINGS 807

PART SIX Breakfast and Ggarde Mmanger

Chapter 26 COOKING EGGS 847

Chapter 27 SALAD DRESSINGS AND SALADS 879

Chapter 28 SANDWICHES 931

Chapter 29 HORS D'OEUVRE AND APPETIZERS 945

Chapter 30 CHARCUTERIE AND GARDE MANGER 985

PART SEVEN Baking and Pastry

Chapter 31 BAKING MISE EN PLACE 1015

Chapter 32 YEAST BREADS 1025

Chapter 33 PASTRY DOUGHS AND BATTERS 1047

Chapter 34 CUSTARDS, CREAMS, AND MOUSSES 1091

Chapter 35 FILLINGS, FROSTINGS, AND DESSERT SAUCES 1107

Chapter 36 PLATED DESSERTS 1131

Appendix 1161

Glossary 1167

Readings and Resources 1185

Recipe Index 1191

Subject Index 1202