The Professional Chef

by The Culinary Institute of America (CIA)

Hardcover, 2011

Status

Available

Call number

641.57 CUL

Publication

Wiley (2011), Edition: 9, 1232 pages

Description

"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"--… (more)

User reviews

LibraryThing member thebookpile
I originally bought this to have a "how-to" reference for cooking skills (knife usage, how to identify ingredients, how to make proper stock and sauces, how to properly prepare meat, fish, and fowl, etc). However, I give this a 5-star rating because, in addition to the excellent how-to reference
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sections, all of the recipes that I have tried have turned out to be exceptional.

Includes excellent full colour illustrations, great step-by-step explanations, and two indexes: a subject index and a recipe index (this is more useful than it sounds, especially if you refer to this book often). The price is steep but if you've got the motivation and kitchen tools, it's a great investment.
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LibraryThing member jontseng
Less useful than its cost and gravitas would suggest.
LibraryThing member TigerLMS
The best book for cooking technique I've ever had. Peterson's are also nice, but this monumental volume is the size of a small European nation and produces vastly better cuisine. An absolute must for anyone who wants to cook a legitimate meal.
LibraryThing member riptiki
Amazing reference book! Freakin fab.

Awards

IACP Cookbook Award (Finalist — 2012)
James Beard Foundation Award (Nominee — 2007)

Language

Original language

English

Original publication date

2006-08-11 (8th Edition)
2001-09-06 (7th Edition)

Physical description

10.9 inches

ISBN

9780470421352

UPC

884713890789
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