Incluye bibliografía: páginas 1185-1190

Part one: The Culinary Professional - Chapter 1. Introduction to the Profession -- Chapter 2. Menus and Recipes -- Chapter 3. The Basics of Nutrition and Food Science -- Chapter 4. Food and Kitchen Safety -- Part two Tools and Ingredients in the Professional Kitchen: Chapter 5. Equipment Identification -- Chapter 6. Meat, Poultry, and Game Identification -- Chapter 7. Fish and Shellfish Identification -- Chapter 8. Fruits, Vegetables, and Fresh Herb Identification -- Chapter 9. Dairy and Egg Purchasing and Identification -- Chapter 10. Dry Goods Identification -- Part three Stocks, Sauces, and Soups: Chapter 11. Mise en Place for Stocks, Sauces, and Soups -- Chapter 12. Stocks -- Chapter 13. Sauces -- Chapter 14. Soups -- Part four Meats, Poultry, Fish, and Shellfish -- Chapter 15. Mise en place for meats, poultry, fish, and shellfish -- Chapter 16. Fabricating meats, poultry, and fish -- Chapter 17. Grilling, broiling, and roasting -- Chapter 18. Sautéing, pan frying, and deep frying -- Chapter 19. Steaming and submersion cooking -- Chapter 20. Braising and stewing -- Part five: Vegetables, Potatoes, Grains and Legumes, and Pasta and Dumplings -- Chapter 21. Mise en place for vegetables and fresh herbs -- Chapter 22. Cooking vegetables -- Chapter 23. Cooking potatoes -- Chapter 24. Cooking grains and legumes -- Chapter 25. Cooking pasta and dumplings -- Part six: Breakfast and Garde Manger -- Chapter 26. Cooking eggs -- Chapter 27. Salad dressings and salads -- Chapter 28. Sandwiches -- Chapter 29. Hors d'oeuvre and appetizers -- Chapter 30. Charcuterie and garde manger -- Part seven: Baking and Pastry -- Chapter 31. Baking mise en place -- Chapter 32. Yeast breads -- Chapter 33. Pastry doughs and batters -- Chapter 34. Custards, creams, and mousses -- Chapter 35. Fillings, frostings, and dessert sauces -- Chapter 36. Plated desserts

"The Professional Chef is among the best-selling titles in Wiley's cooking program and represents the cornerstone book in our publishing partnership with the CIA. We have completely reorganized this book to reflect the way that people cook in the kitchen today, with the best of foods and flavors from around the world. The book reviews ingredients, equipment, and skills of the professional chef. It then explores the techniques for the full range of food items: vegetables, potatoes, grains, legumes, pasta, meats, fish and seafood, poultry, eggs, fruits, soups, sauces, quick breads and cakes, yeast breads, and more. The new edition features information on global cuisines, an all-new chapter on Plated Desserts, and information on topics of growing importance such as sous vide cooking, seasonality, and sustainability. The new edition features a new user-friendly design and structure, guiding readers through the basic principles behind each technique at a glance, and then providing more in-depth information along with step-by-step photography. Complete with hundreds of recipes and four-color photographs throughout, this is the essential reference for any aspiring chef, culinary student, or cooking enthusiast." -- P. web

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