The Professional Chef

The Professional Chef

The Professional Chef Rating:
List Price: $70.00
Sale Price: $44.10
Availability: Usually ships in 24 hours
Eligible For Free Shipping

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.


  • 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


  1. Guy T. Anderson says


    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.