The professional chef / the Culinary Institute of America.

Contributor(s):

Culinary Institute of America

Material type: Text

text

Media type:

unmediated

Carrier type:

volume

ISBN:

9781119490951

Subject(s):

Quantity cooking

Genre/Form:

Cookbooks.

Additional physical formats: Online version:: Professional chefDDC classification:

641.5/7 23/eng/20240304

LOC classification:

TX820 .P738 2024

Summary: ""How to cook everything from the best culinary school in America. This is The Mothership for recipes and basic culinary techniques. Anyone and everyone serious about food and cooking should have one in their kitchen." --Anthony Bourdain The cornerstone of our publishing partnership with The Culinary Institute of America, The Professional Chef has been one of the top professional cooking books since 1962, through nine editions and more than sixty years. A constant in-the-kitchen resource for culinary students and culinary professionals, The Professional Chef teaches proper culinary technique and includes nearly 900 recipes for instruction and inspiration. The focus has been on three target markets: Professional chefs learning in corporate training programs or professional chefs pursuing professional development courses Culinary arts students: 78% are enrolled in 2-year / community college programs, 22% in 4-year universities, including the CIA itself Hospitality management students taking cooking courses"-- Provided by publisher.

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Holdings
Item type	Current library	Collection	Shelving location	Call number	Status	Date due	Barcode
Books	Dato Maznah Library & Information Services	Open Collection	TX Home Economics	TX820.P738 2024 (Browse shelf(Opens below))	Available		00001098

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Previous	TX715 .d6874 1996 Culinary Artistry /	TX820 .G54 2011 Professional Cooking /	TX820.G54 2018 Professional cooking /	TX820.P738 2024 The professional chef /	TX911.2 .F455 2019 Meetings, expositions, events, and conventions : an introduction to the industry /	TX911.3.C65 S26 2021 Food, Labor, and Beverage Cost Control : A Concise Guide /	TX911.3.M27 R495 2021 Introduction to hospitality management /

Includes bibliographical references and indexes.

""How to cook everything from the best culinary school in America. This is The Mothership for recipes and basic culinary techniques. Anyone and everyone serious about food and cooking should have one in their kitchen." --Anthony Bourdain The cornerstone of our publishing partnership with The Culinary Institute of America, The Professional Chef has been one of the top professional cooking books since 1962, through nine editions and more than sixty years. A constant in-the-kitchen resource for culinary students and culinary professionals, The Professional Chef teaches proper culinary technique and includes nearly 900 recipes for instruction and inspiration. The focus has been on three target markets: Professional chefs learning in corporate training programs or professional chefs pursuing professional development courses Culinary arts students: 78% are enrolled in 2-year / community college programs, 22% in 4-year universities, including the CIA itself Hospitality management students taking cooking courses"-- Provided by publisher.

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