Midwest Book Review:
Becoming a chef requires more than just having a passion for food and following
recipes. It means understanding traditions and food trends, knowing basic cooking
techniques, being able to identify quality ingredients, manipulating the tools of the
trade, and experimenting with both classic and contemporary flavors and textures. To
master these essential skills and learn the latest information about the food service
industry, today's aspiring chef can turn to The New Professional Chef.
Now in its sixty edition, this is the most practical, up-to-date, comprehensive reference
guide available on the culinary world. The New Professional Chef defines the fundamentals
of identification, preparation and presentation, and offers detailed charts and
step-by-step instructions that show how to identify, purchase and store the finest,
freshest foods. The New Professional Chef offers more than 1,000 recipes which are
organized from simple to complex and are accompanied by display, illustration and
technique photographs. Ranging from the familiar to the exotic, all of them are designed
to bring out the full, natural flavor of fresh foods. With 1200 full-color photographs,
this culinary compendium also includes charts listing the seasonal availability of
produce, basic kitchen ratios, conversion charts of weights and measures, as well as an
extensive list of recommended books, food associations, and a comprehensive glossary. The
New Professional Chef. is a "must have" addition to any cookbook collection. |
