- Hardcover: 816 pages
- Publisher: John Wiley & Sons; illustrated edition edition (9 Sep 1996)
- Language English
- ISBN-10: 0471287172
- ISBN-13: 978-0471287179
- Product Dimensions: 28.5 x 22.3 x 3.4 cm
- Average Customer Review: 5.0 out of 5 stars See all reviews (1 customer review)
- Amazon Bestsellers Rank: 257,592 in Books (See Top 100 in Books)
- See Complete Table of Contents
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Product Description
Product Description
Cooking Essentials for The New Professional Chef offers students an opportunity to learn the basics of cooking while using the actual reference that professional chefs have relied on for over a generation—The New Professional Chef™. In addition to providing an excellent foundation in such cooking essentials as raw ingredients, tools, classic techniques, and foundation recipes, the academic version of this professional reference clarifies every concept with supportive text, step–by–step photos in full color, illustrations, and tables. Special features designed to assist both students and instructors include the following:
- Chapter Objectives emphasize key concepts and guide reading
- Highlighted Key Terms and Concepts offer a quick recap of the language a chef should be able to use fluently
- Footnotes define terms that might be unfamiliar the first time they appear in text
- Self–Study Questions and Activities reinforce concepts and help students apply them in a problem–solving format
- Tables and Charts put important technical information at the students’ fingertips
- Sidebars highlight professional development issues, techniques, kitchen management strategies, and historical context
- Chapter Summaries recap the lessons that should be mastered
From the Back Cover
Cooking Essentials for The New Professional Chef offers students an opportunity to learn the basics of cooking while using the actual reference that professional chefs have relied on for over a generation—The New Professional Chef™. In addition to providing an excellent foundation in such cooking essentials as raw ingredients, tools, classic techniques, and foundation recipes, the academic version of this professional reference clarifies every concept with supportive text, step–by–step photos in full color, illustrations, and tables. Special features designed to assist both students and instructors include the following:
- Chapter Objectives emphasize key concepts and guide reading
- Highlighted Key Terms and Concepts offer a quick recap of the language a chef should be able to use fluently
- Footnotes define terms that might be unfamiliar the first time they appear in text
- Self–Study Questions and Activities reinforce concepts and help students apply them in a problem–solving format
- Tables and Charts put important technical information at the students’ fingertips
- Sidebars highlight professional development issues, techniques, kitchen management strategies, and historical context
- Chapter Summaries recap the lessons that should be mastered
Inside This Book
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First Sentence
The term "chef," although frequently used to describe anyone who cooks, is considered a mark of respect by those within the profession. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
The term "chef," although frequently used to describe anyone who cooks, is considered a mark of respect by those within the profession. Read the first page
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Concordance
Browse Sample PagesConcordance
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews
Most Helpful Customer Reviews
1 of 2 people found the following review helpful
Format:Hardcover
I am an amater cook and this book help me in very dificold sitouations .Very clear instuctions and excelent resipies.It worth all the money i spend to by it.
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
5 reviews
53 of 66 people found the following review helpful
If you want to know the hows and whys, this is a good book
30 Mar 2000
Format:Hardcover
This book is required for the Culinary school that I attend and I have found it extremely helpful. As its title implies, it is for the serious student and a good reference book to keep because it identifies foods, explains proper handling, storage, and preparation tecnique, and also includes recipes. If you just want to throw together a recipe, buy a Betty Crocker cookbook. If you want to do it the professional way, buy this book.
2 of 3 people found the following review helpful
Awesome book for culinary students
2 Sep 2003
Format:Paperback
This book gives great information on preparing and handling food properly and of course the most important is how to store food before and after cooking. This book was a requirement for class but another book I purchase was not a requirement but I thought was extremely helpful was The Study Guide for the National Servsafe Exam. This book had very similar questions to what's in class and on the exam and it help me pass with high grades. Thank you Dr. Leonardi and Ms. Heilman
Cooking Essentials for the New Professional Chef
11 Oct 2011
Format:Hardcover|Amazon Verified Purchase
My book arrived within the time frame stated. I still have this book and refer to it often - it is the kitchen bible.
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