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| Recipe Contents | ||
| Foreword | ||
| Foreword | ||
| Preface | ||
| Acknowledgments | ||
| Ch. 1 | The Professional Chef | 11 |
| Ch. 2 | Food and Kitchen Safety | 31 |
| Ch. 3 | Nutrition and Healthy Cooking | 47 |
| Ch. 4 | Equipment Identification | 65 |
| Ch. 5 | The Raw Ingredients | 83 |
| Ch. 6 | Mise en Place | 183 |
| Ch. 7 | Soups | 259 |
| Ch. 8 | Sauces | 275 |
| Ch. 9 | Dry-Heat Cooking Methods | 301 |
| Ch. 10 | Moist-Heat and Combination Cooking Techniques | 329 |
| Ch. 11 | Charcuterie and Garde-Manger | 353 |
| Ch. 12 | Baking and Pastry | 375 |
| Ch. 13 | Mise en Place and Stock Recipes | 419 |
| Ch. 14 | Soup Recipes | 449 |
| Ch. 15 | Sauce Recipes | 521 |
| Ch. 16 | Meat Entrees | 555 |
| Ch. 17 | Poultry Entrees | 621 |
| Ch. 18 | Fish Entrees | 657 |
| Ch. 19 | Vegetarian Entrees | 709 |
| Ch. 20 | International Entrees | 733 |
| Ch. 21 | Vegetable Side Dishes | 791 |
| Ch. 22 | Potato, Grain, and Pasta Dishes | 817 |
| Ch. 23 | Breakfast Recipes | 857 |
| Ch. 24 | Salads and Salad Dressings | 881 |
| Ch. 25 | Sandwiches and Pizzas | 917 |
| Ch. 26 | Hors d'Oeuvres and Appetizers | 935 |
| Ch. 27 | Sausages, Pates, and Terrines | 993 |
| Ch. 28 | Breads | 1025 |
| Ch. 29 | Kitchen Desserts | 1045 |
| Ch. 30 | Cakes and Pastries | 1079 |
| Appendix 1: Seasonal Availability of Produce | 1129 | |
| Appendix 2: Tables | 1133 | |
| Appendix 3: Weights and Measures Conversions | 1139 | |
| Glossary | 1141 | |
| Recommended Reading List | 1161 | |
| Food Associations | 1169 | |
| Index | 1171 |
| Price | Condition | Delivery | Seller | Action |
| $99.99 | Digital |
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Add The New Professional Chef, This encyclopedic classic—the definitive reference in professional kitchens for decades—has been thoroughly revised. The Sixth Edition of this classic culinary compendium is not only packed with the most up-to-date information for today's professional, it, The New Professional Chef to the inventory that you are selling on WonderClubX
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Add The New Professional Chef, This encyclopedic classic—the definitive reference in professional kitchens for decades—has been thoroughly revised. The Sixth Edition of this classic culinary compendium is not only packed with the most up-to-date information for today's professional, it, The New Professional Chef to your collection on WonderClub |