The Professional Chef
 | By The Culinary Institute of America Wiley, 2006, Hardcover Customer Rating: 55 reviews Recommend |
|---|
"A serious reference for serious cooks."
-Thomas Keller, Chef and owner, The French Laundry
Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef® is the classic resource that many of America's top chefs have relied on to help learn their cooking skills. Now this comprehensive "bible for all chefs" (Paul Bocuse) has been thoroughly revised and expanded to reflect the way people cook and eat today.
The book includes essential information on nutrition, food and kitchen safety, and tools and ingredients, as well as more than 640 classic and contemporary recipes plus variations. One hundred and thirty-one basic recipe formulas illustrate fundamental techniques and guide cooks clearly through every step, from mise en place to finished dishes.
This edition features nearly 650 all-new four-color photographs of fresh food products, step-by-step techniques, and plated dishes taken by award-winning photographer Ben Fink. It explores culinary traditions of the Americas, Asia, and Europe, and includes four-color photographs of commonly used ingredients and maps of all regions. Written "with extreme vigor and precision" (Eric Ripert, Chef and co-owner, Le Bernardin), The Professional Chef® is an unrivaled reference and source of inspiration for the serious cook.
The Culinary Institute of America (Hyde Park, NY, and St. Helena, CA) was founded in 1946. Known as the Harvard of cooking schools and credited with having "changed the way Americans eat" by The James Beard Foundation, the CIA has trained nearly 50,000 foodservice professionals.
Title: The Professional Chef
Sales Rank: 1852 in Books
Author: The Culinary Institute of America
Publisher: Wiley, 8th edition, 2006-08-28, Hardcover, 1232 pages, ISBN: 0764557343
Package Dimensions: 11 x 8.9 x 2.3 inches, 7.8 pounds
- Professional Chef
- I received my book before the projected due date, which was great. However, I was disappointed that the spine of the book was damaged, but the rest of the book was perfect. I attempted to contact Amazon regarding the matter, even to point of returning it, but I could not get through to the page to let Amazon know of my issue. I just kept… More reviews
- Totally worth it
- I bought this book thinking it was going to be my course book but the teacher changed it before the semester began. BUT I still enjoyed it. This is something you don't have to be in culinary school to get! Has some great recipes! More reviews
- Amazing Book For A Student Becoming A Chef!!!
- This book is a very useful tool. I am going to school to become a chef so it was very helpful with getting all the information. This book is WONDEFUL!I have probably ready over this a few times...and it a big book!
It is such a great book; it has so many useful things to know.
I know I will look forward to the 9th edition.
This… More reviews
- A New Standard
- Cookbooks are a dime a dozen. There are plenty of books out there that are filled with their fair share of mouth-watering recipes. What is rare is a book that tackles cooking from a conceptual and technical angle. Books like The Joy of Cooking or How to Cook Everything try to go beyond the typical cookbook and try to be kitchen manuals. But what those… More reviews
- No better one!
- Excellent resource for anyone interested in cooking. Techniques are clear, perfectly explained and illustrated.… More reviews
