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“The bible for all chefs.”
Named one of the five favorite culinary books of this decade byFood Arts magazine, The Professional Chef is theclassic kitchen reference that many of America’s top chefs haveused to understand basic skills and standards for quality as wellas develop a sense of how cooking works. Now, the ninth editionfeatures an all-new, user-friendly design that guides readersthrough each cooking technique, starting with a basic formula,outlining the method at-a-glance, offering expert tips, coveringeach method with beautiful step-by-step photography, and finishingwith recipes that use the basic techniques.
The new edition also offers a global perspective and includesessential information on nutrition, food and kitchen safety,equipment, and product identification. Basic recipe formulasillustrate fundamental techniques and guide chefs clearly throughevery step, from mise en place to finished dishes.
- Includes an entirely new chapter on plated desserts and newcoverage of topics that range from sous vide cooking to barbecuingto seasonality
- Highlights quick reference pages for each major cookingtechnique or preparation, guiding you with at-a-glance informationanswering basic questions and giving new insights with experttips
- Features nearly 900 recipes and more than 800 gorgeousfull-color photographs
Covering the full range of modern techniques and classic andcontemporary recipes, The Professional Chef, Ninth Editionis the essential reference for every serious cook.
From the Back Cover
“The bible for all chefs.”—Paul Bocuse “Well-researched and documented, The Culinary Institute ofAmerica’s latest offering includes the essential tools to become asuccessful modern chef. The Professional Chef continues to evolveand improve with age.”—Thomas Keller”The Professional Chef continues to be an incrediblyvaluable reference guide that we keep handy in all our restaurantkitchens.”—Susan Feniger and Mary Sue Milliken”This important book is a classic resource, an indispensablereference for both the professional and serious home cook.”—Alfred Portale”The newest edition of The Professional Chef is truly anamazing book of technique. Without a doubt, a true inspiration forall.”—Eric Ripert”How to cook everything from the best culinary school inAmerica. This is The Mothership for recipes and basic culinarytechniques. Anyone and everyone serious about food and cookingshould have one in their kitchen.”—Anthony Bourdain”The CIA continues not only to set standards but to raise themindustry-wide. This is a great book, a valuable reference in boththe restaurant kitchen and the home kitchen.”—Michael Ruhlman
About the Author
Founded in 1946, The Culinary Institute of America is anindependent, not-for-profit college offering bachelor’s andassociate degrees in culinary arts and baking and pastry arts, aswell as certificate programs in culinary arts and wine and beveragestudies. A network of more than 45,000 alumni has helped the CIAearn its reputation as the world’s premier culinary college.The CIA, which also offers courses for professionals and foodenthusiasts, as well as consulting services for the foodservice andhospitality industry, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore.
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.
- Title: The Professional Chef
- Autor: The Culinary Institute of America (CIA)
- Publisher (Publication Date): Wiley; 9 edition (September 13, 2011)
- Language: English