Product Description

The Professional Chef, the official text of The Culinary Institute of America′s culinary degree program, has taught tens of thousands of chefs the techniques and fundamentals that have launched their careers.

Now in a revolutionary revision, The Professional Chef, Seventh Edition not only teaches the reader how, but is designed to reflect why the CIA methods are the gold standard for chefs. With lavish, four–color photography and clear, instructive text, The Professional Chef, Seventh Edition guides culinary students––professional aspirants and serious home cooks, alike––to mastery of the kitchen. Over 660 classic and contemporary recipes, with almost 200 variations, were chosen especially for their use of fundamental techniques. These techniques and recipes form a foundation from which a professional chef or home cook can build a personal repertoire.

From mise en place (preparation) to finished dishes, the book covers Stocks, Sauces, and Soups; Meats, Poultry, Fish, and Shellfish; Vegetables, Potatoes, Grains, and Legumes, Pasta and Dumplings; Breakfast and Garde Manger; Baking and Pastry. In addition to a comprehensive treatment of techniques and recipes, The Professional Chef, Seventh Edition teaches readers other critical elements of the professional chef′s domain––much of it universally applicable to any kitchen. From "An Introduction to the Professional," to the identification of tools and ingredients, to nutrition, food science and food and kitchen safety, the book is a wealth of beautifully presented information useful for any cook.

The Culinary Institute of America has been hailed as "The nation′s most influential training school for professional cooks" by Time magazine. The Professional Chef, Seventh Edition, the cornerstone of its program in book form, belongs on the shelf of every serious cook.

Product Details

• Amazon Sales Rank: #593919 in Books
• Published on: 2001-10-02
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 1056 pages

Review
"an excellent guide to the profession.... There is little...to find fault with in this well–organized, comprehensive text.... Anyone aspiring to a career in food service may find it useful." (Library Journal, September 15, 2001)

"attractively repackaged so as to appeal to the ambitious home cook." (The New Yorker, September 24, 2001)

"...for something more technical I love The Professional chef...a huge and comprehensive guide through all aspects of cooking professionally, and is like a bible..." (Restaurant, 28 August 2002)

From the Back Cover
"A serious reference for serious cooks. It will definitely take a place of prominence in your library."–Thomas Keller, Chef and Owner, The French Laundry

"Simply the most valuable cookbook you can own."–Michael Ruhlman, Author of the Making of a Chef and the Soul of a Chef

"An unequaled reference and source of inspiration. The Culinary Institute of America has done an outstanding job updating and revising what has become a bible in my kitchen."–Waldy Malouf, Chef and Co–Owner, Beacon Restaurants

"A very impressive selection of methods, techniques, and recipes. . . . Simply put, it is excellent."–David Burke, Executive Chef, Park Avenue Cafe and Smith & Wollensky Restaurant Group

"I am certain that this new edition will quickly become the bible for all chefs."–Paul Bocuse

"With extreme vigor and precision, The Professional Chef provides the techniques and basics needed to understand real cooking, which translates into creating with intelligence and respecting products."–Eric Ripert, Chef and Co–Owner, Le Bernardin

"The professional chef was our bible when we opened our first restaurant in 1981 . . . and it′s still where we turn when we′re stumped in the kitchen."–Susan Feniger and Mary Sue Milliken, Chefs and Owners, Border Grill and Ciudad

Customer Reviews

No fingers left
Well, what can I say about this 1000 page epic??? First and foremost, it's a text book, not one of those standard, get into the kitchen and follow the book kinda books. If fact, there are no recipes on the first 200 pages, not something any of the celebrity chefs can boast. This book is for people who want to learn all about life in the kitchen. This book is not for those who just want a few recipies to try out, having said that there is no shortage of them within the book. Also note, most recipies dish out 10-20 portions(it's called the professional chef for a reason!) and not your usual 2-4. All in all, a great value for money.

Professional Chef
A very useful reference work, with clear pictures and diagrams of essential skills. Recipes tend to be in large quantities, but numbers of servings included. A lot information on foundation topics such as nutrition, food safety, equipment etc.

Buy this book if you like cooking
The CIA cookbook - no not the Central Intelligence Agency, but the Cullinary Institute of America. In in pages, you will learn not only how to cook, but how to select the best ingredients. The section on sauces is particularly good. Not only is it a cookbook, but also a bedtime reading - if somewhat voluminous.
I would reccomend this book to anyone who likes cooking, but if you are taking cooking at college, you will NEED this book.