Product Description

Cooking Essentials for The New Professional Chef offers students an opportunity to learn the basics of cooking while using the actual reference that professional chefs have relied on for over a generation—The New Professional Chef™. In addition to providing an excellent foundation in such cooking essentials as raw ingredients, tools, classic techniques, and foundation recipes, the academic version of this professional reference clarifies every concept with supportive text, step-by-step photos in full color, illustrations, and tables. Special features designed to assist both students and instructors include the following:

• Chapter Objectives emphasize key concepts and guide reading
• Highlighted Key Terms and Concepts offer a quick recap of the language a chef should be able to use fluently
• Footnotes define terms that might be unfamiliar the first time they appear in text
• Self-Study Questions and Activities reinforce concepts and help students apply them in a problem-solving format
• Tables and Charts put important technical information at the students’ fingertips
• Sidebars highlight professional development issues, techniques, kitchen management strategies, and historical context
• Chapter Summaries recap the lessons that should be mastered

To help students build technique, the over 300 foundation recipes—conveniently grouped at the back of the book—are organized from simple to complex, with similar types grouped together. Students can quickly locate extra help with recipes by referring to the technique cross-reference feature that accompanies each recipe. In addition, color photos, tips, and historical notes provide additional support.

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Product Details

• Amazon Sales Rank: #839982 in Books
• Published on: 1996-09-09
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 816 pages

From the Back Cover
Cooking Essentials for The New Professional Chef offers students an opportunity to learn the basics of cooking while using the actual reference that professional chefs have relied on for over a generation—The New Professional Chef^™. In addition to providing an excellent foundation in such cooking essentials as raw ingredients, tools, classic techniques, and foundation recipes, the academic version of this professional reference clarifies every concept with supportive text, step-by-step photos in full color, illustrations, and tables. Special features designed to assist both students and instructors include the following:

• Chapter Objectives emphasize key concepts and guide reading
• Highlighted Key Terms and Concepts offer a quick recap of the language a chef should be able to use fluently
• Footnotes define terms that might be unfamiliar the first time they appear in text
• Self-Study Questions and Activities reinforce concepts and help students apply them in a problem-solving format
• Tables and Charts put important technical information at the students’ fingertips
• Sidebars highlight professional development issues, techniques, kitchen management strategies, and historical context
• Chapter Summaries recap the lessons that should be mastered

To help students build technique, the over 300 foundation recipes—conveniently grouped at the back of the book—are organized from simple to complex, with similar types grouped together. Students can quickly locate extra help with recipes by referring to the technique cross-reference feature that accompanies each recipe. In addition, color photos, tips, and historical notes provide additional support.

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Customer Reviews

If you want to know the hows and whys, this is a good book
This book is required for the Culinary school that I attend and I have found it extremely helpful. As its title implies, it is for the serious student and a good reference book to keep because it identifies foods, explains proper handling, storage, and preparation tecnique, and also includes recipes. If you just want to throw together a recipe, buy a Betty Crocker cookbook. If you want to do it the professional way, buy this book.

Awesome book for culinary students
This book gives great information on preparing and handling food properly and of course the most important is how to store food before and after cooking. This book was a requirement for class but another book I purchase was not a requirement but I thought was extremely helpful was The Study Guide for the National Servsafe Exam. This book had very similar questions to what's in class and on the exam and it help me pass with high grades. Thank you Dr. Leonardi and Ms. Heilman

Cooking Essentials for the New Professional Chef Student Workbook
This book does not teach anybody anything. I listen to the reviews and thought it was a book to teach. It is only filled whith quiz after quiz. It is a WORK BOOK like it says. It is a test or quiz book. There is probubly an instruction book out there that complements this book. I don't think so though.
Don't buy this book if you want to learn anything. Only buy this book if you want to test you knowledge. Don't make the same mistake I made.