The Professional Chef / Edition 9

by The Culinary Institute of America (CIA)

Overview

"The bible for all chefs."
—Paul Bocuse

Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic kitchen reference that many of America's top chefs have used to understand basic skills and standards for quality as well as develop a sense of how cooking works. Now, the ninth edition features an all-new, user-friendly design that guides readers through each cooking technique, starting with a basic formula, outlining the method at-a-glance, offering expert tips, covering each method with beautiful step-by-step photography, and finishing with recipes that use the basic techniques.

The new edition also offers a global perspective and includes essential information on nutrition, food and kitchen safety, equipment, and product identification. Basic recipe formulas illustrate fundamental techniques and guide chefs clearly through every step, from mise en place to finished dishes.

• Includes an entirely new chapter on plated desserts and new coverage of topics that range from sous vide cooking to barbecuing to seasonality
• Highlights quick reference pages for each major cooking technique or preparation, guiding you with at-a-glance information answering basic questions and giving new insights with expert tips
• Features nearly 900 recipes and more than 800 gorgeous full-color photographs

Covering the full range of modern techniques and classic and contemporary recipes, The Professional Chef, Ninth Edition is the essential reference for every serious cook.

Product Details

ISBN-13:	9780470421352
Publisher:	Wiley
Publication date:	09/13/2011
Series:	Professional Chef
Pages:	1232
Sales rank:	88,799
Product dimensions:	8.60(w) x 10.90(h) x 2.10(d)

About the Author

Founded in 1946, The Culinary Institute of America is anindependent, not-for-profit college offering bachelor's andassociate degrees in culinary arts and baking and pastry arts, aswell as certificate programs in culinary arts and wine and beveragestudies. A network of more than 45,000 alumni has helped the CIAearn its reputation as the world's premier culinary college. The CIA, which also offers courses for professionals and foodenthusiasts, as well as consulting services for the foodservice andhospitality industry, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore.

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Table of Contents

Master Recipe List viii

Acknowledgments xvi

Introduction xviii

PART ONE The Culinary Professional

Chapter 1 INTRODUCTION TO THE PROFESSION 3

Chapter 2 MENUS AND RECIPES 13

Chapter 3 THE BASICS OF NUTRITION AND FOOD SCIENCE 23

Chapter 4 FOOD AND KITCHEN SAFETY 31

PART TWO Tools and Ingredients in the Professional Kitchen

Chapter 5 EQUIPMENT IDENTIFICATION 43

Chapter 6 MEAT, POULTRY, AND GAME IDENTIFICATION 69

Chapter 7 FISH AND SHELLFISH IDENTIFICATION 99

Chapter 8 FRUIT, VEGETABLE, AND FRESH HERB IDENTIFICATION 127

Chapter 9 DAIRY AND EGG PURCHASING AND IDENTIFICATION 181

Chapter 10 DRY GOODS IDENTIFICATION 199

PART THREE Stocks, Sauces, and Soups

Chapter 11 MISE EN PLACE FOR STOCKS, SAUCES, AND SOUPS 239

Chapter 12 STOCKS 253

Chapter 13 SAUCES 267

Chapter 14 SOUPS 301

PART FOUR Meats, Poultry, Fish, and Shellfish

Chapter 15 MISE EN PLACE FOR MEATS, POULTRY, FISH, AND SHELLFISH 361

Chapter 16 FABRICATING MEATS, POULTRY, AND FISH 375

Chapter 17 GRILLING, BROILING, AND ROASTING 423

Chapter 18 SAUTÉING, PAN FRYING, AND DEEP FRYING 487

Chapter 19 STEAMING AND SUBMERSION COOKING 531

Chapter 20 BRAISING AND STEWING 571

PART FIVE Vegetables, Potatoes, Grains and Legumes, and Pasta and Dumplings

Cchapter 21 MISE EN PLACE FOR VEGETABLES AND FRESH HERBS 617

Cchapter 22 COOKING VEGETABLES 647

Cchapter 23 COOKING POTATOES 713

Cchapter 24 COOKING GRAINS AND LEGUMES 751

Cchapter 25 COOKING PASTA AND DUMPLINGS 807

PART SIX Breakfast and Ggarde Mmanger

Chapter 26 COOKING EGGS 847

Chapter 27 SALAD DRESSINGS AND SALADS 879

Chapter 28 SANDWICHES 931

Chapter 29 HORS D'OEUVRE AND APPETIZERS 945

Chapter 30 CHARCUTERIE AND GARDE MANGER 985

PART SEVEN Baking and Pastry

Chapter 31 BAKING MISE EN PLACE 1015

Chapter 32 YEAST BREADS 1025

Chapter 33 PASTRY DOUGHS AND BATTERS 1047

Chapter 34 CUSTARDS, CREAMS, AND MOUSSES 1091

Chapter 35 FILLINGS, FROSTINGS, AND DESSERT SAUCES 1107

Chapter 36 PLATED DESSERTS 1131

Appendix 1161

Glossary 1167

Readings and Resources 1185

Recipe Index 1191

Subject Index 1202

Recipe

Steamed Dumplings (Shao-Mai)
Makes 10 servings
8 oz/227 g ground pork, very cold
2 tsp/6 g minced ginger
2 green onions, thinly sliced
2 tsp/10 mL oyster sauce
1 tsp/5 mL light soy sauce
1 tsp/5 mL sesame oil
2 tbsp/18 g cornstarch
1 egg
1 tbsp/15 mL Shaoxing rice wine
1 tsp/3 g salt
Pinch ground black pepper
4 oz/113 g shrimp (16/20 count), peeled, deveined, chopped into ¼-in-6-mm pieces
1 oz/14 g water chestnut, cut into brunoise
1 oz/28 g carrot, cut into brunoise
1 tbsp/3 g roughly chopped cilantro
20 shao-mai wrappers
10 fl oz/300 mL Ginger-Soy Dipping Sauce (page 841)

1. Place the pork, ginger, green onions, oyster sauce, soy sauce, oil, cornstarch, egg, wine, salt, and pepper into a chilled food processor fitted with the steel blade. Pulse the mixture until well combined. The mixture will begin to pull together into one mass. Transfer to a chilled mixing bowl.
2. Add the shrimp, water chestnuts, carrots, and cilantro. Mix until incorporated. Chill the mixture until it is very cold.
3. Using a tablespoon, place a mound of the filling mixture in the center of each wrapper. Gather the outer edges of the wrapper to form a cylinder with the filling exposed at the top. Wrap your pointer finger and thumb around the center "waist." Dip your thumb from the opposite hand in water (to prevent sticking) and use it to compact the filling in the dumpling. Gently tap the entire dumpling on the table to ensure that it will stay upright in the steamer.
4. Bring water to a vigorous boil in an Asian steamer. Oil the steamer rack with sesame oil or line it with cabbage or lettuce leaves or parchment paper to prevent the dumplings from sticking.
5. Arrange the dumplings in the steamer. Cover and steam until cooked through and firm, about 5 minutes.
6. Turn off the heat and let the dumplings rest for a few minutes before removing. Serve immediately with the sauce.
NOTE: For smaller passed hors d'oeuvre, use 1 tsp/5 mL filling per dumpling.

Ginger-Soy Dipping Sauce

Makes 34 fl oz/1.02 L

16 fl oz/480 mL rice wine vinegar
8 fl oz/240 mL light soy sauce
8 fl oz/240 mL water
5 oz/142 g minced ginger
4 oz/113 g sugar
2 fl oz/60 mL sesame oil

Whisk all the ingredients together in a bowl until the sugar is dissolved. The sauce is ready to serve now, or may be refrigerated for later use.

Paella Valenciana
Makes 10 servings
20 shrimp (16/20 count)
3 fl oz/90 mL extra-virgin olive oil
2 ¼ tsp/1.80 g crushed saffron
2 ¼ qt/2.16 L Chicken Stock (page 263), or as needed
10 whole chicken legs, separated
Salt, as needed
Ground black pepper, as needed
6 oz/170 g large-dice onion
6 oz/170 g large-dice red pepper
6 oz/170 g large-dice green pepper
1 ½ oz/43 g minced garlic
6 oz/170 g dry Spanish chorizo, sliced 1 in/3 mm thick
1 lb 8 oz/680 g Spanish rice
6 oz/170 g peeled, seeded, and large-diced tomato
20 clams, little necks, scrubbed
3 lb/1.36 kg mussels, scrubbed and debearded
6 oz/170 g green peas, cooked
1 ½ oz/43 g thinly sliced green onion
4 piquillo chiles, cut into julienne

1. Peel and devein the shrimp, reserving the shells. Sauté the shells in 2 tbsp/30 mL of the oil until they turn pink. Add the saffron and stock and simmer for 30 minutes. Strain and reserve hot.
2. Season the chicken with salt and pepper. Pour 2 tbsp/30 mL of the oil into a paella pan and heat to the smoke point. Add the chicken and brown on all sides. Remove from the pan and reserve.
3. Pour the remaining oil into the pan and add the onion, and peppers. Sauté over medium heat for 2 to 3 minutes. Add the garlic and sauté for 1 minute. Add the chorizo and rice, stirring to coat the rice with the oil.
4. Add the tomatoes and the reserved stock. Add the chicken and any juices it released. Add the clams. Cover the pan, reduce the heat, and cook until all the clams have opened, about 5 minutes. Do not stir the rice during the cooking process
5. Add the mussels and shrimp. Cover and cook for 5 to 7 minutes. During the last minute, add the peas. (Add more stock during cooking, if necessary, so that the rice does not dry out.)
6. Serve immediately, garnished with green onions and piquillo peppers