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The Professional Chef, by The Culinary Institute of America (CIA)
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"The bible for all chefs."
—Paul Bocuse
Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic kitchen reference that many of America's top chefs have used to understand basic skills and standards for quality as well as develop a sense of how cooking works. Now, the ninth edition features an all-new, user-friendly design that guides readers through each cooking technique, starting with a basic formula, outlining the method at-a-glance, offering expert tips, covering each method with beautiful step-by-step photography, and finishing with recipes that use the basic techniques.
The new edition also offers a global perspective and includes essential information on nutrition, food and kitchen safety, equipment, and product identification. Basic recipe formulas illustrate fundamental techniques and guide chefs clearly through every step, from mise en place to finished dishes.
- Includes an entirely new chapter on plated desserts and new coverage of topics that range from sous vide cooking to barbecuing to seasonality
- Highlights quick reference pages for each major cooking technique or preparation, guiding you with at-a-glance information answering basic questions and giving new insights with expert tips
- Features nearly 900 recipes and more than 800 gorgeous full-color photographs
Covering the full range of modern techniques and classic and contemporary recipes, The Professional Chef, Ninth Edition is the essential reference for every serious cook.
- Sales Rank: #5471 in Books
- Published on: 2011-09-13
- Format: Unabridged
- Original language: English
- Number of items: 1
- Dimensions: 10.90" h x 2.40" w x 8.80" l, 7.27 pounds
- Binding: Hardcover
- 1232 pages
From the Back Cover
"The bible for all chefs."
—Paul Bocuse
"Well-researched and documented, The Culinary Institute of America's latest offering includes the essential tools to become a successful modern chef. The Professional Chef continues to evolve and improve with age."
—Thomas Keller
"The Professional Chef continues to be an incredibly valuable reference guide that we keep handy in all our restaurant kitchens."
—Susan Feniger and Mary Sue Milliken
"This important book is a classic resource, an indispensable reference for both the professional and serious home cook."
—Alfred Portale
"The newest edition of The Professional Chef is truly an amazing book of technique. Without a doubt, a true inspiration for all."
—Eric Ripert
"How to cook everything from the best culinary school in America. This is The Mothership for recipes and basic culinary techniques. Anyone and everyone serious about food and cooking should have one in their kitchen."
—Anthony Bourdain
"The CIA continues not only to set standards but to raise them industry-wide. This is a great book, a valuable reference in both the restaurant kitchen and the home kitchen."
—Michael Ruhlman
Most helpful customer reviews
41 of 41 people found the following review helpful.
Gorgeous book filled with useful information and amazing photos!
By SeaGoddess3240
I am a self-taught home chef. Despite learning much on my own over the years, I wanted slightly more information on technique and skill than can often be seen in cooking videos and TV shows. In comes "The Professional Chef" by the Culinary Institute of America, or CIA.
Since this book also serves as the CIA's text book, be warned, it is 1200 pages long. It is heavy and you'll definitely get a work out carrying it around. That aside, it is a stunningly beautiful book. It is filled with pages of incredibly useful information, such as various cooking methods, different proteins and their cuts, how to identify grains and spices, how to cook what, and so much more - really, everything you need to know. There are gorgeous illustrations to go along with the charts given, which makes it very easy to follow along and keep it all straight. Additionally, the back half of the book gives you recipe after recipe on basics all the way to complicated dishes. Keep in mind, since this is a text book, the recipes are scaled for 10 servings or more. So, if you are using this to cook for large parties, it's GREAT. If you don't need to cook for more than yourself and one other person, be prepared to learn how to scale down (learning is never a bad thing).
I absolutely love this book and can't recommend it enough. Considering the amount of information and the size of the book, the price really can't be beat. Perfect for the chef-in-training or someone, like me, just looking to hone and enhance their knowledge.
128 of 132 people found the following review helpful.
Remember, this is a TEXTBOOK
By Eric
I think this is a wonderful book if you understand that this is foremost a textbook written for culinary arts students not for the consumer market. The quantities tend to be large, it's assumed you have access to a fully stocked kitchen, and some of the techniques only make sense if you are cooking in quantity. For example, baking recipes (and others) call for egg quantities by weight not by number of eggs. This makes sense if you are cracking 20 eggs since the degree of variability between two random groups of 20 large eggs can be enough to compromise a recipe. For a home baker, however, it is easier to list measurements of eggs by quantity--personally, I'd rather be a little off then use 1 and 1/8 of an egg. Still, its review of equipment, basic techniques, and core recipes are well worth the price of the book even if you never have the need to make a gallon of blue cheese dressing.
5 of 5 people found the following review helpful.
My all-time favorite cookbook!
By Sarah Cavazos
We used The Professional Chef cookbook as students when I was in culinary school several years ago; it was my favorite cookbook then, and it is my favorite cookbook now. The one I purchased is a newer edition than the one I had years ago when I was first learning how to be a chef, and I think it is even better than the edition I used when I was in school. This book will teach you almost everything you will ever need to know about cooking, including: how to make bechamel or veloute, what the mother sauces are, how to make a roux, croquettes, potatoes Anna, ratatouille, or just about anything else that you could ever possibly want to know. I have an extensive cookbook collection, but this is my go- to book when I am making sophisticated, classic foods. Whether you are an amateur cook or an experienced chef this book will help take your cooking to the next level. As a long-time chef (15+ years), I really believe that if you are serious about cooking you absolutely need this book in your collection.
See all 336 customer reviews...
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