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, quickbreads 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. For the first time ever, The Professional Chef is also available as a revolutionary interactive iPad edition (978-1-118-12012-5).

The Professional Chef is the quintessential kitchen reference that many of America's top chefs have used to hone their skills and quality standards, and develop a sense of the fundamentals of cooking. Now, the newly revised tenth edition provides an exhaustive overview of the ingredients, equipment, and skills needed by professional chefs, and lays out step-by-step techniques for handling the full range of the modern chef's pantry.

The user-friendly design guides readers through cooking techniques, starting with a basic formula and method outline, plus expert tips, beautiful step-by-step photography, and recipes that reinforce the basic techniques. Method at a Glance and Method in Details features provide overviews and in-depth guidance. The 10th edition streamlines the culinary fundamentals, demonstrates real-world practices based on classic techniques, and provides information on other topics, such as plant-forward principles and culinary and flavor science.

Updates in the Tenth Edition include:

• Each chapter begins with a clear and succinct definition of the featured technique.
• Introductory texts have been streamlined to shorter, easier-to-digest bullets. Any need-to-know info has been moved from later in the chapter (for example, method in detail captions) to this section.
• Preserving the Flavor from Technique Food--Gives detailed finishing instructions for each technique, as well as ways to reuse recipe byproduct.
• Quality Criteria for each technique
• Beyond the Basics--a second chapter section for how to expand/improve upon base techniques and recipes:
  • Presents additional relevant information regarding variations of a technique
  • Tips of the Trade--advice from faculty on scaling and time-saving tips used in real world kitchens
  • Troubleshooting--getting ahead of students' commonly asked questions
• Recipes have been split into two sections, Foundational Recipes and More Recipes to Try. This will distinguish between base recipes used to illustrate technique and recipes with variations on the technique, or those considered advanced.

Covering the full range of modern techniques and classic and contemporary recipes, The Professional Chef, Tenth Edition is an essential introduction for students, and reference for every professional and home cook.

Baking and Pastry, Third Edition continues its reputation as being a must-have guide for all culinary and baking and pastry students and baking and pastry industry professionals. This new edition improves upon the last with the addition of hundreds of new recipes and photographs, and revised, up-to-date information on creating spectacular pastries, desserts, and breads. New content includes sustainability and seasonality, new trends in plated desserts and wedding and special occasion cakes, and more information on savory and breakfast pastries, volume production, and decor techniques.

The bible for all chefs.--Paul Bocuse

Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef(TM) is the classic kitchen reference that many of America's top chefs have used to understand basic skills and standards for quality as well as develop a sense of how cooking works. Now, the ninth edition features an all-new, user-friendly design that guides readers through each cooking technique, starting with a basic formula, outlining the method at-a-glance, offering expert tips, covering each method with beautiful step-by-step photography, and finishing with recipes that use the basic techniques.

The new edition also offers a global perspective and includes essential information on nutrition, food and kitchen safety, equipment, and product identification. Basic recipe formulas illustrate fundamental techniques and guide chefs clearly through every step, from mise en place to finished dishes.

• Includes an entirely new chapter on plated desserts and new coverage of topics that range from sous vide cooking to barbecuing to seasonality
• Highlights quick reference pages for each major cooking technique or preparation, guiding you with at-a-glance information answering basic questions and giving new insights with expert tips
• Features nearly 900 recipes and more than 800 gorgeous full-color photographs

Covering the full range of modern techniques and classic and contemporary recipes, The Professional Chef, Ninth Edition is the essential reference for every serious cook.

This is the Student Study Guide to accompany Baking and Pastry: Mastering the Art and Craft, 3rd Edition.

Praised by top pastry chefs and bakers as an indispensable guide and the ultimate baking and pastry reference, the latest edition of Baking and Pastry from The Culinary Institute of America improves upon the last with more than 300 new recipes, photographs, and illustrations, and completely revised and up-to-date information on creating spectacular breads and desserts. Covering the full range of the baking and pastry arts and widely used by professionals and readers who want to bake like professionals, this book offers detailed, accessible instructions on the techniques for everything from yeast breads, pastry doughs, quick breads, breakfast pastries, and savory items to cookies, pies, cakes, frozen desserts, custards, soufflés, and chocolates. In addition, this revised edition features new information on sustainability and seasonality along with new material on plated desserts, special-occasion cakes, wedding cakes, décor techniques, savory and breakfast pastries, and volume production, making it the most comprehensive baking and pastry manual on the market.

• Named Best Book: Professional Kitchen at the International Association of Culinary Professionals (IACP) Cookbook Awards
• Established by its first two editions as a lifelong kitchen reference for professional pastry chefs
• Includes more than 900 recipes and 645 color photographs and illustrations

The leading guide to the professional kitchen's cold food station, now fully revised and updated

Garde Manger: The Art and Craft of the Cold Kitchen has been the market's leading textbook for culinary students and a key reference for professional chefs since its original publication in 1999. This new edition improves on the last with the most up-to-date recipes, plating techniques, and flavor profiles being used in the field today. New information on topics like artisanal cheeses, contemporary styles of pickles and vinegars, and contemporary cooking methods has been added to reflect the most current industry trends. And the fourth edition includes hundreds of all-new photographs by award-winning photographer Ben Fink, as well as approximately 450 recipes, more than 100 of which are all-new to this edition. Knowledge of garde manger is an essential part of every culinary student's training, and many of the world's most celebrated chefs started in garde manger as apprentices or cooks. The art of garde manger includes a broad base of culinary skills, from basic cold food preparations to roasting, poaching, simmering, and saut ing meats, fish, poultry, vegetables, and legumes. This comprehensive guide includes detailed information on cold sauces and soups; salads; sandwiches; cured and smoked foods; sausages; terrines, p tes, galantines, and roulades; cheese; appetizers and hors d'oeuvre; condiments, crackers, and pickles; and buffet development and presentation.

Choosing a healthy eating pattern is vitally important, as diet directly influences health. From The Culinary Institute of America, Techniques of Healthy Cooking is a comprehensive kitchen reference for understanding nutrition concepts, creating healthy eating patterns, developing healthy recipes and menus, and cooking healthy recipes. From soups, salads, and appetizers to main dishes for breakfast, lunch, and dinner, there are nearly 500 recipes with more than 150 four-color photographs of ingredients, techniques, and finished dishes.

A professional, highly trained staff offers a competitive advantage for all foodservice operations, from practical service skills (i.e., setting the table, serving the food, and presenting the check) to less tangible service skills (i.e., creating a welcoming space, exhibiting a helpful attitude, and anticipating customer needs). This revised edition has been thoroughly re-organized and updated with all-new photographs and includes new Scripts for Service Scenarios throughout to help servers practice real-world scenarios.

The leading guide to the professional kitchen's cold food station, now fully revised and updated

Garde Manger: The Art and Craft of the Cold Kitchen has been the market's leading textbook for culinary students and a key reference for professional chefs since its original publication in 1999. This new edition improves on the last with the most up-to-date recipes, plating techniques, and flavor profiles being used in the field today. New information on topics like artisanal cheeses, contemporary styles of pickles and vinegars, and contemporary cooking methods has been added to reflect the most current industry trends. And the fourth edition includes hundreds of all-new photographs by award-winning photographer Ben Fink, as well as approximately 450 recipes, more than 100 of which are all-new to this edition. Knowledge of garde manger is an essential part of every culinary student's training, and many of the world's most celebrated chefs started in garde manger as apprentices or cooks. The art of garde manger includes a broad base of culinary skills, from basic cold food preparations to roasting, poaching, simmering, and saut ing meats, fish, poultry, vegetables, and legumes. This comprehensive guide includes detailed information on cold sauces and soups; salads; sandwiches; cured and smoked foods; sausages; terrines, p tes, galantines, and roulades; cheese; appetizers and hors d'oeuvre; condiments, crackers, and pickles; and buffet development and presentation.

A new approach to the CIA's Professional Chef's Knife Kit, In the Hands of a Chef reveals how professional chefs use their revered kitchen tools in restaurants and at home. This book identifies the types of tools necessary in the kitchen, such as knives, mixing tools, gadgets, and measuring tools. The book teaches a tool's most popular--yet often highly specialized--uses, the history of a tool, types of materials used in making it, and advances in technology that have improved a tool. The book gives readers a personal look at chefs' methods for using these tools and a sense of the personal attachment and even respect they have for them. Readers will also learn the parts of kitchen tools, characteristics of a good knife, and what to look for when purchasing knives and other kitchen tools. In the Hands of a Chef features 112 new black and white photographs that convey the proper way to hold the tool or how it appears when in the hands of a chef.

Essential math concepts for professional chefs and culinary students

Ideal for students and working professionals, Math for the Professional Kitchen explains all the essential mathematical skills needed to run a successful, profitable operation. From scaling recipes and converting units of measure to costing ingredients and setting menu prices, this book provides a thorough understanding of the crucial math concepts used in the restaurant and foodservice industry.

Written by three veteran math instructors from The Culinary Institute of America, the book utilizes a teaching methodology based on daily in-classroom practice. The entirety of the standard culinary math curriculum is covered, including conversions, determining yields, purchasing, portioning, and more.

• Vital mathematical concepts are reinforced with easy-to-understand examples and review questions
• The book is accompanied by instructor support materials including an Instructor's Manual, a Respondus test bank, and PowerPoint lecture notes
• This is a thorough, comprehensive main text for culinary students as well as a great kitchen reference for working professionals

A good chef needs a firm grasp of basic math skills in order to cook well and achieve financial success, and that makes Math for the Professional Kitchen the ultimate math resource for every kitchen and every culinary classroom.

In the Hands of a Baker covers all the basics of selecting and using baking equipment for the professional kitchen. This text provides guidance on purchasing the correct equipment, organizing a workstation, and the proper care and cleaning of all types of baking tools. The first part of In the Hands of a Baker covers basic tools such as scales, measures, whips, peelers, and small appliances including mixers, choppers, and ice cream machines. The second part of this text includes more advanced and specialized tools, such as those necessary for bread baking, pastry making, and d cor and confectionery work.