Professional chief. Culinary Institute of America. Ninth edition

The third edition of the “Handbook of the chef” entitled “Professional Chef” from the American Culinary Institute in Russian (translation of the processed and supplemented ninth edition) ─ evidence of its success and popularity in our country. The book is focused on people who are professionally engaged in this business and want to know more about various products, technologies for cooking, measures, recipes, spices and ingredients, sauces, their use in certain cuisines of the world. At the same time, “Professional Chef” is a wonderful assistant for amateur culinary specialists who will be able to prepare their favorite dishes at home and treat themselves and their loved ones with culinary delights. The recipes given in this book can serve as an example of a wide range of opportunities that open to a person who has learned the basics of skill. After reading this book, you can make your menu more diverse, and dishes ─ better and better.