{"product_id":"the-professional-chef-by-the-culinary-institute-of-america-cia","title":"The Professional Chef by The Culinary Institute of America (CIA)","description":"\u003cp\u003eThe Professional Chef is the quintessential kitchen companion from The Culinary Institute of America, used by hundreds of America's top chefs. This updated 10th Edition presents the skills and quality standards needed to master the fundamentals of cooking. A refreshed, modern design features simplified definitions and techniques streamlined into step-by-step instructions to support aspiring chefs and culinary students of any level. Revisions in the 10th edition include using modern plant-forward ingredients, in line with the CIA and Harvard's Menus of Change initiative, highlighting that vegetables can also be the star at the center of the plate. The authors merged meat and vegetable cookery chapters, and updated some recipes to feature plant-based ingredients, all revised in the CIA's own test kitchen. Chapters are reorganized to follow the CIA Culinary Fundamentals course more closely, with new troubleshooting sections based on frequent classroom questions, to help students and chefs solve problems before they occur, with updated text and photo examples. Updates for instructors and students include: Read more\u003c\/p\u003e\u003cp\u003eFrom the brand Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking \u0026amp; pastry arts, food business management, hospitality management, culinary science, and applied food studies. Culinary Institute of America Visit the Store Culinary Institute of America Visit the Store\u003c\/p\u003e\u003cp\u003eFrom the Publisher Asparagus with Toasted Anchovies, Garlic, and Lemon Asparagus with Toasted Anchovies, Garlic, and Lemon Makes 10 servings 1 Steam the asparagus until tender, but not soft, about 3 minutes. Drain on absorbent towels. 2 Heat the oil in a large sauté pan. Add the garlic and red pepper flakes; sauté until the garlic begins to brown. Add the anchovies and sauté until the anchovies begin to brown. Add the asparagus and gently toss to heat. Season with the lemon juice and pepper. Variation: Green beans, cauliflower, or other vegetables may be substituted for the asparagus. Ingredients 2 lbs Trimmed asparagus 4 tsp Extra- virgin olive oil 3\/4 oz Thinly sliced garlic 1\/2 tsp Red pepper flakes 8 Anchovy fillets mashed 3 tbsp Lemon juice 1 tsp Cracked black peppercorns\u003c\/p\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":48124785655993,"sku":"1119490952","price":126.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7871\/0713\/files\/9781119490951-right-three-quarter.jpg?v=1785192835","url":"https:\/\/www.bestbuybook.com\/products\/the-professional-chef-by-the-culinary-institute-of-america-cia","provider":"BestBuyBook","version":"1.0","type":"link"}