For the first time, this edition explores world cuisines, with chapters on culinary traditions of the Americas, Asia, and Europe
Includes nearly 650 all new four-color photographs taken by award-winning photographer Ben Fink
More than 640 classic and contemporary recipes plus variations have been chosen for their use of fundamental techniques and guide cooks through each step, from preparation to finished dishes
Includes four-color photographs of commonly used ingredients and shows maps of all regions
Thoroughly revised and expanded to reflect the way people cook and eat today
Essential information on nutrition, food and kitchen safety, and tools and ingredients
The Author
The Culinary Institute of America - Founded in 1946. Known as the Harvard of cooking schools. Credited with having "changed the way Americans eat" by The James Beard Foundation. Trained nearly 50,000 foodservice professionals.
Inside the Book
List of Recipes
Introduction
PART ONE: The Culinary Professional
Introduction to the Profession
Menus and Recipes
The Basics of Nutrition and Food Science
Food and Kitchen Safety
PART TWO: World Cuisines
The Americas
Asia
Europe
PART THREE: Tools and Ingredients in the Professional Kitchen
Equipment Identification
Meat, Poultry, and Game Identification
Fish and Shellfish Identification
Fruit, Vegetable, and Fresh Herb Identification
Dairy and Egg Purchasing and Identification
Integrative CasesDry Goods Identification
PART FOUR: Stocks, Sauces, and Soups
Mise en Place for Stocks, Sauces, and Soups
Stocks
Sauces
Soups
PART FIVE: Meats, Poultry, Fish, and Shellfish
Mise en Place for Meats, Poultry, and Fish
Fabricating Meats, Poultry, and Fish
Grilling and Broiling, Roasting and Baking
Sautéing, Pan Frying, and Deep Frying
Steaming and Submersion Cooking
Braising and Stewing
PART SIX: Vegetables, Potatoes, Grains and Legumes, and Pasta and Dumplings
