Top Marketplace offers for ISBN

9780470421352

The Professional Chef

The Culinary Institute of America (CIA)

4.29 avg rating
( 3,376 ratings by GoodReads )
Not the book you're looking for? Search for all books with this author and title
Image Not Available

"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.

"synopsis" may belong to another edition of this title.

Review:



Book Excerpts

Smoked Brisket with Sweet Pickles
(Click for recipe)
Asparagus and White Bean Lasagna
(Click for recipe)
Profiteroles
(Click for recipe)


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

"About this title" may belong to another edition of this title.

Buy New View Book
List Price: US$
US$ 46.39

Convert Currency

Add to Basket

Shipping: US$ 3.99
Within U.S.A.

Destination, Rates & Speeds

Top Search Results from the AbeBooks Marketplace

1.

The Culinary Institute of America (CIA) Author
Published by Wiley
ISBN 10: 0470421355 ISBN 13: 9780470421352
New Hardcover Quantity Available: 20
Seller
Books Market
(Hayward, CA, U.S.A.)
Rating
[?]

Book Description Wiley. Hardcover. Book Condition: New. 0470421355 Brand New in Mint condition. Guaranteed delivery in 2-4 days when you order with Expedited Shipping! No Expedited shipping to PO Boxes. Bookseller Inventory # 0470421355

More Information About This Seller | Ask Bookseller a Question

Buy New
US$ 46.39
Convert Currency

Add to Basket

Shipping: US$ 3.99
Within U.S.A.
Destination, Rates & Speeds

2.

The Culinary Institute of America (CIA) Author
Published by Wiley (2011)
ISBN 10: 0470421355 ISBN 13: 9780470421352
New Hardcover Quantity Available: 1
Seller
Book Deals
(Lewiston, NY, U.S.A.)
Rating
[?]

Book Description Wiley, 2011. Book Condition: New. Brand New, Unread Copy in Perfect Condition. A+ Customer Service! Summary: The Professional Chef has always provided a complete introduction to classical European cooking, and this all-new edition is completely revised and updated with coverage of topics that are growing in importance. Bookseller Inventory # ABE_book_new_0470421355

More Information About This Seller | Ask Bookseller a Question

Buy New
US$ 50.39
Convert Currency

Add to Basket

Shipping: FREE
Within U.S.A.
Destination, Rates & Speeds

3.

The Culinary Institute of America (CIA) Author
Published by John Wiley and Sons Inc (2011)
ISBN 10: 0470421355 ISBN 13: 9780470421352
New Quantity Available: 14
Seller
Paperbackshop-US
(Secaucus, NJ, U.S.A.)
Rating
[?]

Book Description John Wiley and Sons Inc, 2011. HRD. Book Condition: New. New Book. Shipped from US within 10 to 14 business days. Established seller since 2000. Bookseller Inventory # KB-9780470421352

More Information About This Seller | Ask Bookseller a Question

Buy New
US$ 46.42
Convert Currency

Add to Basket

Shipping: US$ 3.99
Within U.S.A.
Destination, Rates & Speeds

4.

The Culinary Institute of America (CIA) Author
Published by John Wiley and Sons
ISBN 10: 0470421355 ISBN 13: 9780470421352
New Quantity Available: > 20
Seller
INDOO
(Avenel, NJ, U.S.A.)
Rating
[?]

Book Description John Wiley and Sons. Book Condition: New. Brand New. Bookseller Inventory # 0470421355

More Information About This Seller | Ask Bookseller a Question

Buy New
US$ 48.67
Convert Currency

Add to Basket

Shipping: US$ 3.50
Within U.S.A.
Destination, Rates & Speeds

5.

The Culinary Institute of America (CIA) Author
Published by Wiley (2011)
ISBN 10: 0470421355 ISBN 13: 9780470421352
New Hardcover Quantity Available: 1
Seller
ExtremelyReliable
(RICHMOND, TX, U.S.A.)
Rating
[?]

Book Description Wiley, 2011. Hardcover. Book Condition: New. Bookseller Inventory # DADAX0470421355

More Information About This Seller | Ask Bookseller a Question

Buy New
US$ 53.97
Convert Currency

Add to Basket

Shipping: US$ 3.99
Within U.S.A.
Destination, Rates & Speeds

6.

The Culinary Institute of America (CIA) Author
Published by John Wiley & Sons, Limited
ISBN 10: 0470421355 ISBN 13: 9780470421352
New Quantity Available: 3
Seller
TextbookRush
(Grandview Heights, OH, U.S.A.)
Rating
[?]

Book Description John Wiley & Sons, Limited. Book Condition: Brand New. Ships SAME or NEXT business day. We Ship to APO/FPO addr. Choose EXPEDITED shipping and receive in 2-5 business days within the United States. See our member profile for customer support contact info. We have an easy return policy. Bookseller Inventory # 39698687

More Information About This Seller | Ask Bookseller a Question

Buy New
US$ 58.42
Convert Currency

Add to Basket

Shipping: US$ 3.99
Within U.S.A.
Destination, Rates & Speeds

7.

The Culinary Institute of America (CIA) Author
ISBN 10: 0470421355 ISBN 13: 9780470421352
New Hardcover Quantity Available: 1
Seller
Grand Eagle Retail
(Wilmington, DE, U.S.A.)
Rating
[?]

Book Description Hardcover. Book Condition: New. 9th. 224mm x 283mm x 52mm. Hardcover. 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 m.Shipping may be from multiple locations in the US or from the UK, depending on stock availability. 1232 pages. 3.364. Bookseller Inventory # 9780470421352

More Information About This Seller | Ask Bookseller a Question

Buy New
US$ 67.00
Convert Currency

Add to Basket

Shipping: FREE
Within U.S.A.
Destination, Rates & Speeds

8.

The Culinary Institute of America (CIA) Author
Published by John Wiley and Sons Ltd, United Kingdom (2011)
ISBN 10: 0470421355 ISBN 13: 9780470421352
New Hardcover Quantity Available: 10
Seller
The Book Depository US
(London, United Kingdom)
Rating
[?]

Book Description John Wiley and Sons Ltd, United Kingdom, 2011. Hardback. Book Condition: New. 9th Revised edition. 302 x 251 mm. Language: English Brand New Book. 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. Bookseller Inventory # AAS9780470421352

More Information About This Seller | Ask Bookseller a Question

Buy New
US$ 78.01
Convert Currency

Add to Basket

Shipping: FREE
From United Kingdom to U.S.A.
Destination, Rates & Speeds

9.

The Culinary Institute of America (CIA) Author
Published by Wiley John + Sons (2011)
ISBN 10: 0470421355 ISBN 13: 9780470421352
New Softcover Quantity Available: 3
Seller
English-Book-Service - A Fine Choice
(Waldshut-Tiengen, Germany)
Rating
[?]

Book Description Wiley John + Sons, 2011. Book Condition: New. Bookseller Inventory # TB9780470421352

More Information About This Seller | Ask Bookseller a Question

Buy New
US$ 74.56
Convert Currency

Add to Basket

Shipping: US$ 3.84
From Germany to U.S.A.
Destination, Rates & Speeds

10.

The Culinary Institute of America (CIA) Author
Published by Wiley (2011)
ISBN 10: 0470421355 ISBN 13: 9780470421352
New Hardcover Quantity Available: 20
Seller
Murray Media
(MIAMI SHORES, FL, U.S.A.)
Rating
[?]

Book Description Wiley, 2011. Hardcover. Book Condition: New. Bookseller Inventory # 0470421355

More Information About This Seller | Ask Bookseller a Question

Buy New
US$ 78.21
Convert Currency

Add to Basket

Shipping: US$ 0.99
Within U.S.A.
Destination, Rates & Speeds

There are more copies of this book

View all search results for this book