Free PDF Cooking Essentials for the New Professional ChefFrom Van Nostrand Reinhold
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Cooking Essentials for the New Professional ChefFrom Van Nostrand Reinhold
Free PDF Cooking Essentials for the New Professional ChefFrom Van Nostrand Reinhold
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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
- Sales Rank: #3310450 in Books
- Published on: 1996-09
- Original language: English
- Number of items: 1
- Dimensions: 11.25" h x 9.00" w x 1.25" l,
- Binding: Hardcover
- 799 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
Most helpful customer reviews
0 of 0 people found the following review helpful.
Very worthy
By J.
Very nice to have in order to review the basics again. Starts at 101 basics right through the more advanced info. Recommend this for your cookbook shelf.
0 of 0 people found the following review helpful.
Cooking Essentials for the New Professional Chef
By KPaylor
My book arrived within the time frame stated. I still have this book and refer to it often - it is the kitchen bible.
2 of 3 people found the following review helpful.
Awesome book for culinary students
By A Customer
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
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