The Professional Chef / Edition 10

The user-friendly design guides readers through cooking techniques, starting with a basic formula and method outline, plus expert tips, beautiful step-by-step photography, and recipes that reinforce the basic techniques. "Method at a Glance" and "Method in Details" features provide overviews and in-depth guidance. The 10th edition streamlines the culinary fundamentals, demonstrates real-world practices based on classic techniques, and provides information on other topics, such as plant-forward principles and culinary flavor science. Updates in the include: Covering the full range of modern techniques and classic and contemporary recipes, is an essential introduction for students, and reference for every professional and home cook.