The Professional Chef, Tenth Edition

 

Name: The Professional Chef, Tenth Edition
Author: The Culinary Institute of America (CIA)
Tags: culinary fundamentals, professional cooking, culinary school textbook, tenth edition, classic techniques, restaurant kitchen, stocks and sauces, baking and pastry, global cuisines, plated desserts, culinary students, reference book
Short description: Updated tenth edition of the CIA’s flagship textbook, covering contemporary professional kitchen standards, core techniques, ingredient knowledge, and a broad range of classic and modern recipes for both aspiring and working chefs.