The 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: “Method at a Glance” and “Method in Details” features provide overviews and in-depth step-by-step guidance “Beyond the Basics” sections offer ideas for expanding and improving upon techniques and recipes, with “Tips of the Trade” advice from real world kitchens “Preserving the Flavor” provides finishing instructions for each recipe and suggestions for reusing recipe byproduct Techniques now include two sections of recipes: base examples, and “More to Try” variations for further exploration, plus “Quality Criteria” that describe the expected results from each technique Includes even more recipes, illustrated with over 100 new full-color photos of ingredients, techniques, and plated dishes. Over 300 photos in total With focus on the simplicity and freshness of food and perfect kitchen technique, The Professional Chef, Tenth Edition is an essential introduction for students, and reference for every professional and home cook. Product details Publisher ‏ : ‎ Wiley Language ‏ : ‎ English Hardcover ‏ : ‎ 960 pages ISBN-10 ‏ : ‎ 1119490952 ISBN-13 ‏ : ‎ 978-1119490951 Item Weight ‏ : ‎ 6.2 pounds Dimensions ‏ : ‎ 8.8 x 1.9 x 11 inches SHIPPING Shipping All items fast! The majority of orders are shipped using USPS Priority Mail and UPS Ground if requested. There is an option at checkout to add a Signature of Delivery for extra security & peace of mind. This means you need to sign for your parcel. If you are not home, the courier will take it to your local post office for collection. We also offer expedited shipments upon request, we will quote the shipment and let you know of the estimated cost. If agreed we will process the order and add the shipping charge to your invoice. All items ordered by 3 PM EST will be shipped same day. We also are partnered with Ebay using the Global Shipping Program. 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Please note that we do not refund the cost of shipping.  The price to ship your return will be deducted from the total refund amount based on the original shipping method.  If you received free shipping, the cost that we paid to ship the watch to you will not be refunded.  Any items being returned to us must be clearly labeled with the authorization number given to you by our customer service team.  Please include the reason for your return within the return package.  Packages that are shipped collect or improperly labeled will be refused.  Your item(s) must be return shipped through a courier that can be tracked such as UPS, FedEx or USPS with insurance and delivery prepaid.  The customer is liable for any damages or lost packages during transit to us. Any items returned to us may be subject to a 20% restocking fee. The refund price (after restocking and shipping fees are deducted) will be issued to you via the original method of payment for your purchase. 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