The Culinary Institute of America Wiley Hardcover; September 2011
This could be a “desert island” cookbook. As in: if you could take just one cookbook to a desert island, The Professional Chef: Ninth Edition just might be it. If you need to know how to do it as a professional chef, chances are you'll find it within the Culinary Institute of America's big book of…well, everything. From mise en place for vegetables and fresh herbs to the hows and whys of Hollandaise sauce to baking to charcuterie to beverages to fabricating fish and meat to making fresh ...
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