{"product_id":"9781119490951","title":"The Professional Chef","description":"\u003ch1\u003eThe Professional Chef\u003c\/h1\u003e\u003ch3\u003eThe Culinary Institute of America (CIA)\u003c\/h3\u003e\u003cdiv\u003e\u003cb\u003eCooking \/ Methods \/ General\u003c\/b\u003e\u003c\/div\u003e\u003cbr\u003e\u003cdiv\u003e\n\u003cp\u003e\u003ci\u003eThe Professional Chef\u003c\/i\u003e is the quintessential kitchen companion from The Culinary Institute of America, used by hundreds of America's top chefs. This updated 10th Edition presents the skills and quality standards needed to master the fundamentals of cooking. A refreshed, modern design features simplified definitions and techniques streamlined into step-by-step instructions to support aspiring chefs and culinary students of any level.\u003c\/p\u003e \u003cp\u003eRevisions in the 10th edition include using modern plant-forward ingredients, in line with the CIA and Harvard's Menus of Change initiative, highlighting that vegetables can also be the star at the center of the plate. The authors merged meat and vegetable cookery chapters, and updated some recipes to feature plant-based ingredients, all revised in the CIA's own test kitchen.\u003c\/p\u003e \u003cp\u003eChapters are reorganized to follow the CIA Culinary Fundamentals course more closely, with new troubleshooting sections based on frequent classroom questions, to help students and chefs solve problems before they occur, with updated text and photo examples.\u003c\/p\u003e \u003cp\u003eUpdates for instructors and students include:\u003c\/p\u003e \u003cul\u003e \u003cli\u003e\"Method at a Glance\" and \"Method in Details\" features provide overviews and in-depth step-by-step guidance\u003c\/li\u003e \u003cli\u003e\"Beyond the Basics\" sections offer ideas for expanding and improving upon techniques and recipes, with \"Tips of the Trade\" advice from real world kitchens\u003c\/li\u003e \u003cli\u003e\"Preserving the Flavor\" provides finishing instructions for each recipe and suggestions for reusing recipe byproduct\u003c\/li\u003e \u003cli\u003eTechniques now include two sections of recipes: base examples, and \"More to Try\" variations for further exploration, plus \"Quality Criteria\" that describe the expected results from each technique\u003c\/li\u003e \u003cli\u003eIncludes even more recipes, illustrated with over 100 new full-color photos of ingredients, techniques, and plated dishes. Over 300 photos in total\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eWith focus on the simplicity and freshness of food and perfect kitchen technique, \u003ci\u003eThe Professional Chef, Tenth Edition\u003c\/i\u003e is an essential introduction for students, and reference for every professional and home cook.\u003c\/p\u003e\n\u003c\/div\u003e\u003cdiv\u003e \u003cp\u003eFounded in 1946, \u003cb\u003eThe Culinary Institute of America\u003c\/b\u003e is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking \u0026amp; pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore.\u003c\/p\u003e\n\u003c\/div\u003e\u003cbr\u003e\u003ctable\u003e\n\u003ctr\u003e\n\u003ctd\u003ePublication Date: \u003c\/td\u003e\n\u003ctd\u003e30 April 2024\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePublisher: \u003c\/td\u003e\n\u003ctd\u003eWiley\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eImprint: \u003c\/td\u003e\n\u003ctd\u003eWiley\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eISBN-13: \u003c\/td\u003e\n\u003ctd\u003e9781119490951\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormat: \u003c\/td\u003e\n\u003ctd\u003eHardback\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePage Count: \u003c\/td\u003e\n\u003ctd\u003e960\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight (oz): \u003c\/td\u003e\n\u003ctd\u003e98.4\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":44310791127180,"sku":"9781119490951","price":90.86,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0710\/9545\/1788\/files\/9781119490951.jpg?v=1780174640","url":"https:\/\/lateknightbooks.com\/products\/9781119490951","provider":"Late Knight Books and Services, LLC","version":"1.0","type":"link"}