The Professional Chef

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).

• Baking and Pastry: Mastering the Art and Craft
• Math for the Professional Kitchen
• The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs
• Garde Manger: The Art and Craft of the Cold Kitchen
• On Food and Cooking: The Science and Lore of the Kitchen
• ServSafe CourseBook with Answer Sheet (7th Edition)
• Techniques of Healthy Cooking
• Study Guide to accompany The Professional Chef, 9e
• ServSafe CourseBook with Online Exam Voucher (7th Edition)
• ServSafe ManagerBook with Answer Sheet (7th Edition)