专业厨师
The Professional Chef
Culinary Institute of America.、Elizabeth Riely、Steven Kolpan、Linda Blocker · 初版 1962 年
8人推荐
11位读者提及
12次提及
为什么值得读
- 细致讲解专业厨艺技巧及其实践操作方法
- 紧随技法提供能直接验证效果的严谨食谱
- 由美国烹饪学院出品，内容扎实且极具专业性
被《Food Arts》杂志评为过去十年间最受欢迎的五大烹饪图书之一，The Professional Chef 是一部经典的厨房参考指南，美国许多顶级主厨正是借助它来掌握基础技能与质量标准，并领会烹饪的内在逻辑。如今，第九版采用了全新的直观友好设计，从基础配方入手引导读者掌握各项烹饪技艺，一览无余地呈现操作步骤，提供专家建议，配合精美的分步摄影涵盖每种技法，最后附有运用这些基础技巧的食谱……
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……发现它比 McGee 的书读起来更有趣。没那么硬核，这对我来说反而是件好事，因为作为一个家庭厨师，里面有很多信息是可以直接跳过的。学做饭的话：美国烹饪学院（CIA）出的《专业大厨》（The Professional Chef）是一本非常好的学习教材。不过所有的食谱都需要按比例缩减以适应家庭烹饪，这点有点麻烦。对于家庭厨师来说，《烹饪基础》（Essentials Of Cooking）……
…found it to be a more enjoyable read than McGee's. Not as technical which was a boon for me since as a home cook there's a lot more information that can be readily skipped. For learning to cook: The Professional Chef by the Culinary Institute of America is a great book to learn from. All the recipes will need to be scaled down for home usage which is a bit of a nuisance though. For the home cook, Essentials Of Cooking,…
我推荐 CIA 出的《专业大厨》（The Professional Chef）。
I'd recommend The Professional Chef by the CIA.
我推荐《专业大厨》（The Professional Chef）——它讲解了各种技巧以及具体操作方法，紧接着会给出应用这些技巧的食谱。不过不出所料，这是一本相当严肃正经的书。https://www.amazon.com/Professional-Chef-Culinary-Institute-...
I would recommend The Professional Chef - it provides techniques and how do them, and follows this with recipes that apply them after. As might be expected though, this is a fairly serious book. https://www.amazon.com/Professional-Chef-Culinary-Institute-...
当然有用。https://www.amazon.com/Professional-Chef-Culinary-Institute-... 对任何家庭厨师来说都会很有用（我自己厨房里就有一本）
Sure it does. https://www.amazon.com/Professional-Chef-Culinary-Institute-... Would be useful for any home cook (I have it in my kitchen)
……提炼出完全针对我手头现有食材和厨具的专属食谱。除了《盐、脂、酸、热》（Salt, Fat, Acid, Heat），我还推荐《食物与厨艺》（On Food and Cooking）、《烹饪之道》（The Way to Cook）、《烹饪之乐》（The Joy of Cooking）、《专业大厨》（The Professional Chef）、《经典意大利菜精义》（Essentials of Italian Cooking）、《比例点金术》（Ratio）、《现代主义烹饪》（Food Lab）。如果你在找一本关于风味搭配的参考书，可以看看《风味圣经》（The Flavor Bible）[1] https://en.wikipedia.org/wiki/Modernist_Cuisine
…distill my own recipe tailored to the exact ingredients and tools available to me. Other than Salt, Fat, Acid, Heat, I can recommend On Food and Cooking, The Way to Cook and The Joy of Cooking, The Professional Chef, Essentials of Italian Cooking, Ratio, Food Lab. If you're looking for a reference on combining flavors see The Flavor Bible [1] https://en.wikipedia.org/wiki/Modernist_Cuisine
……用来发酵面包面团的带盖 Rubbermaid 塑料盆 - 1 个慢炖锅 / 电炖锅（最低 20 美元就能搞定）至于书，我零零散散收集了一些，但翻得最多的还是《专业大厨》（The Professional Chef，文中也提到了）、《木兰烘焙坊食谱》（The Magnolia Bakery cookbooks），以及《每天5分钟巧做欧洲工匠面包》（Artisan Bread in 5 Minutes a Day，非常适合忙碌人士的超棒面包和披萨面团书）。http://www.amazon.com/Artisan-Bread-Five-Minutes-Revolutioni...…
…Rubbermaid tub/lid for rising bread dough - 1 slow cooker / crock pot (you can get em for as little as $20) As for books, I've collected a few here and there but the ones I refer to the most are The Professional Chef (referenced in article), The Magnolia Bakery cookbooks, and Artisan Bread in 5 Minutes a Day (amazing bread a pizza dough for busy people). http://www.amazon.com/Artisan-Bread-Five-Minutes-Revolutioni...…