The Professional Recipe Format

The recipes in this book were written by professional chefs for professional chefs—and especially for culinary students who aspire to become professionals. These recipes reflect the manner in which food is prepared in the à la carte commercial kitchen. For this reason, the recipes may look different from other recipes with which you have worked. However, after reading the following recipe information and working with the recipes, you will begin to think about food preparation in a new, more organized, and professional way.