The Professional Chef

The Professional Chef

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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.

Details

  • ISBN13: 9780764557347
  • Condition: New
  • Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

Comments

  1. Guy T. Anderson says:

    Rating

    As a gradaute of the CIA we had to carry the CIA Pro 7 to some of our classes and it was awesome thinking it could not get any bigger or have more information – BUT Pro 8 is the heaviest book ever published. This book is big and it includes a lot of updates from 7, easier methods and it looks like many of the recipes we did in the kitchens – A great resource to everyone and an even better one for CIA grads who can find pics of some of the old pros in them – Martinni, Matel and Andrienni were three I had and there they were playing in front of the camera – you guys really do have a good side no that the book is published – GET BACK TO WORK! – Great book CIA – congrats!

  2. Rating

    Great book,

    Holds everything you need to know about a huge number of kitchens, recipes, products an so on.

    As a cooking enthusiastic I enjoy the book on a daily bases.

  3. Richard Stringfellow says:

    Rating

    This book is a great reference for anyone who loves cooking; not just the student. It deserves a place in any collection of cookbooks. The topics it covers are wide ranging: from the sort of utensils and how to use them to preparation methods to recipes from a variety of cultures around the world. It’s a welcome and thorough compilation. For those that remember the old Joy of Cooking, with it’s complete coverage of a variety of topics, this one trumps it (with the exception of such recipes as “fried squirrel”).

  4. Midwest Book Review says:

    Rating

    THE PROFESSIONAL CHEF has been named one of the five favorite professional culinary books of the last ten years by Food Arts, the professional magazine – and it’s easy to see why. This revised, expanded edition for modern kitchens offers a blend of step-by-step cooking instructions and tips on techniques intrinsic to the aspiring chef’s working routine. From nutrition to kitchen safety and specialty tools, techniques cover all dishes and restaurant situations and add charts and color photos throughout. Yes, there are plenty of recipes for everything from a basic broth to decorative food cutting – but it’s the professional preparation details, also including easy sidebars of information as well as color photos of fish, herbs, and more which make THE PROFESSIONAL CHEF an outstanding college-level acquisition. Though many a home chef might take a look and learn, it’s the neo-pro who will benefit here, making it a ‘must bible’ for any serious culinary collection.

    Diane C. Donovan

    California Bookwatch

  5. Rating

    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 chef and a saucier chef. For those in culinary school or thinking about pursuing a culinary career or education, this book is perfect.

    But for home cooks and cooking enthusiasts, don’t assume that this book is not for you. If you’re serious about cooking, even just as a hobby, there’s something to be said about the comprehensive approach of learning techniques, terms, ingredients, and procedures in a structured way that proceeds from the simple to the complex–which is exactly what this book presents. It discusses and introduces the reader to nearly ever major ingredient and nearly every major cuisine. It’s encyclopedic in the depth and breadth of the information within–much more so than the Joy of Cooking or similar books–and it gives the kind of technical training that one really needs in order to read, follow, alter, and otherwise truly understand recipes in the first place.

    The recipes that are included–and there are many–include just about every major dish from every major cuisine. Goulash? Check. Béarnaise sauce? Check. Are dolmades your thing? It’s in there. What about an authentic pad thai or summer roll? You’ll find those too. What’s great is that the text relates dishes so that similar dishes can be seen as progressions or alterations to basic techniques that are being covered. You learn how to braise, then you get various applications of that procedure from around the world. The text presents cooking from a truly global perspective, so students and readers won’t find it difficult to tell how a single concept transcends dishes such as pilaf, risotto, cous cous, paella, pilua, or jambalaya and how the minor variations in technique and the focus on particular ingredients, flavors, and textures, makes these individual dishes what they are.

    In short, you’ll learn things in this book that you might not learn well or at all in any other book. The seriousness with which the text approaches cooking will benefit the home cook and help him or her to excel beyond the Rachel Rays and Paula Dean’s of the world, while those aspiring to a future in the culinary arts will gain a solid introduction to the foundations of their chosen craft, discussing both the artform and the science and underlying mechanics of that artform. Everything from choosing equipment to the proper application of heat and a basic understanding of the physics behind it, will be found within these pages. The difference between this book and those aimed at home cooks is the difference between a college-level text on Spanish and a pocket guide of Spanish phrases. You might be able to quickly say “hello, my name is Pablo” or ask where the bathroom is, but you’ll never really know the beauty of the language, nor ever really be able to understand it nor be able to say anything that hasn’t already been laid out for you in that pocket guide if you lack a comprehensive introduction to the fundamentals. Similarly, cooking is about more than recipes and incomplete knowledge… it’s about methods, procedures, applications, techniques, ingredients, and the creative and artistic freedom to navigate within that framework in accordance with one’s own style and flare.

  6. NaughtiLiterati says:

    Rating

    I’m not a chef (only in my mind), but my boyfriend is (he calls me his sous chef), and because of him I have taken a much greater interest in cooking and food writing in particular. I got this book and I am reading it along with The Making of a Chef by Michael Ruhlman. It is GREAT to see what he’s going through in each class and then flipping ProChef open to see exactly what he’s talking about!

    You will learn so much in this book as a FOUNDATION to the other cookbooks you probably own, and will be all the better experienced and knowledgeable for it.

    With beautiful pictures, detailed descriptions and tons of delectable recipes, this is the perfect reference and a true joy to read for pleasure as well.

    I’d give it ONE MILLION stars if I could!

  7. Nicholas A. Mosher says:

    Rating

    I’m a big foodie and have been for many years. This is my cooking bible along with “On Food and Cooking” by Harold McGee.

    If you want a foundation in cooking that will allow your skills to spread like wildfire than this is the book you want. Part cookbook, part text – it teaches you the essentials then let’s you spread your wings a bit with a variety of recipes from all over the world. Not the definitive source for every recipe, but the definitive source for techniques and application of those techniques to produce amazing food. Endorsed by the likes of Thomas Keller, Anthony Bourdain, and The Two Hot Tamales.

    Does take some time and dedication on your part though. I spent a year reading and working through it (with previous editions). The newest offering is cleaned up, a few errors were fixed, more recipes, and includes a greatly expanded introductory section.

    I first got on board with a tag-sale copy of the 6th edition. Wish I would have found it when I first became interested in cooking! I would easily pay $500 for it.

  8. John Wetzel says:

    Rating

    It is sometimes forgotten that the greatest culinary events are not with wine alone or food alone, but when the two are combined to make something greater than its parts.

    The Professional Chef is daunting for its girth, however it is the essential text for anyone who seeks to find the greatest combinations of food and flavors for any occasion.

    I have used this book to prepare for professional level events, as well as finding a way to improve old home-cooking classics. Bravo!

  9. Rating

    I am a home cook, but wish I had chosen a career in culinary arts. I am not interested in starting in such a grueling field at this point in my life, but I am interested in developing my culinary skills. That’s why I chose this book. From this book, I have been learning about foods of different regions and basic cooking techniques. Some of what they offer is not that applicable for the home cook, such as how to inspect a giant hunk of meat when it’s delievered to your place of business, and the recipes are designed for food service; for example, most soup and stock recipes prepare 5 gallons. I have had success with scaling some of the recipes down, but other recipes don’t scale down as well, especially if you’re making just one or two portions. But I didn’t get this book for the recipes as much as for the techniques. With that in mind, I am very pleased with this book and imagine it will become an important part of my home designed culinary education.

  10. Rating

    This book is wonderful for the person who wants to learn cooking techniques, and is not looking for another receipe book. The pictures and instructions are excellent; more along the line of what you would learn in culinary school. As for the receipes included, they are in large quantities, so unless you are able to reduce them (something the book teaches), they are not appropriate for the average family.

    If you are unable to attend culinary school, but have the desire to learn what is taught in them, this book is perfect!