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The Professional Chef
by: The Culinary Institute of America

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Binding: Hardcover
Dewey Decimal Number: 641.57
EAN: 9780764557347
ISBN: 0764557343
Label: Wiley
Manufacturer: Wiley
Number Of Items: 1
Number Of Pages: 1232
Publication Date: August 28, 2006
Publisher: Wiley
Sales Rank: 2977
Studio: Wiley

Accessories:

The Professional Chef: Study Guide

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Product Description:
'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.

Customer Reviews

Average Rating: out of 5 stars

Rating:

- 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 books are is cookbooks first, and books about how to cook second. The Professional Chef is culinary textbook akin to what you'd expect from an academic text for teaching a vocation.

As you might guess, the book approaches cooking as a profession. Culinary students will benefit from ample discussion not only of technique and cooking procedures, but also of the various other roles and skills demanded of chefs. For example, the book discusses the various systems and conventions of dividing labor in the kitchen, and describes the differences between an executive ... Read More

Rating:

- No better one!
Excellent resource for anyone interested in cooking. Techniques are clear, perfectly explained and illustrated.

Rating:

- All you need to know about proper cooking methods.
This book was my first text book in culinary school. It is a very informative and an easy guide for anybody that interested in professional and non-professional cooking. I often find myself going back to this book as a reference on certain recipes, cooking method, and information. With the exception of baking, you should use this book as a guide in cooking because professional cooks don't usually measure everything to the "T". I find the recipes in this book are quite accurate and quite happy with the results.

The only bad thing about this book is the weight, but it's worth all the knowledge. I am very satisfied with this book and fully recommend it. If anybody would like to own just 1 cookbook, this is the one.

Rating:

- A must read!
I bought the book to learn more about culinary arts and after beginning the book I couldn't put it down! I love food and this book explains the basics of how to cook; get different flavors and preparing foods correctly. Also offers extensive origins of what foods came from where! Great reference!

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