The professional chef (Audiobook on CD, 2007) []
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The professional chef

Author: Culinary Institute of America.
Publisher: Princeton, N.J. : Recording for the Blind & Dyslexic, 2007.
Edition/Format:   Audiobook on CD : CD audio : English
Becoming a chef is a career-long process. Cooking is a dynamic profession - one that provides some of the great challenges as well as some of the greatest rewards. There is always another level of perfection to achieve and another skill to master. [This text] is suited to a variety of teaching situations because the material is arranged in a logical, progressive sequence. [It] covers the history of cooking as a  Read more...

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Material Type: Audio book, etc.
Document Type: Sound Recording
All Authors / Contributors: Culinary Institute of America.
OCLC Number: 123314525
Notes: Originally published: Hoboken, N.J. : John Wiley & Sons, ©2006. 8th ed.
Awards: Commended for IACP Crystal Whisk Award (Compilations) 2007
Short-listed for James Beard Foundation Book Awards (Professional) 2007
Description: 1 audio disc ; 4 3/4 in.
Contents: Culinary professional: Introduction to the profession; Menus and recipes; Basics of nutrition and food science; Food and kitchen safety --
World cuisines: Americas; Asia; Europe --
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 --
Stocks, sauces, and soups: Mise en place for stocks, sauces, and soups; Stocks; Sauces; Soups --
Meats, poultry, fish, and shellfish: Mise en place for meats, poultry, and fish; Fabricating meats, poultry, and fish; Grilling and broiling, roasting and baking; Sautéing, pan frying, and deep frying; Steaming and submersion cooking; Braising and stewing --
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 --
Breakfast and garde manger: Cooking eggs; Salad dressings and salads; Sandwiches; Hors-d'oeuvre and appetizers; Charcuterie and garde manger --
Baking and pastry: Baking mise en place; Yeast breads; Pastry doughs and batters; Custards, creams, and mousses; Fillings, frostings, and dessert sauces --
Responsibility: the Culinary Institute of America.


"A serious reference for serious cooks. " --Thomas Keller, Chef and owner, The French Laundry Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef  Read more...


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