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The Professional Chef, the official text of The Culinary Institute of America's culinary degree program, has taught tens of thousands of chefs the techniques and fundamentals that have launched their careers.
Now in a revolutionary revision, The Professional Chef, Seventh Edition not only teaches the reader how, but is designed to reflect why the CIA methods are the gold standard for chefs. With lavish, four-color photography and clear, instructive text, The Professional Chef, Seventh Edition guides culinary students--professional aspirants and serious home cooks, alike--to mastery of the kitchen. Over 660 classic and contemporary recipes, with almost 200 variations, were chosen especially for their use of fundamental techniques. These techniques and recipes form a foundation from which a professional chef or home cook can build a personal repertoire.
From mise en place (preparation) to finished dishes, the book covers Stocks, Sauces, and Soups; Meats, Poultry, Fish, and Shellfish; Vegetables, Potatoes, Grains, and Legumes, Pasta and Dumplings; Breakfast and Garde Manger; Baking and Pastry. In addition to a comprehensive treatment of techniques and recipes, The Professional Chef, Seventh Edition teaches readers other critical elements of the professional chef's domain--much of it universally applicable to any kitchen. From "An Introduction to the Professional," to the identification of tools and ingredients, to nutrition, food science and food and kitchen safety, the book is a wealth of beautifully presented information useful for any cook.
The Culinary Institute of America has been hailed as "The nation's most influential training school for professional cooks" by Time magazine. The Professional Chef, Seventh Edition, the cornerstone of its program in book form, belongs on the shelf of every serious cook.
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Recognized as the definitive cooking school textbook, the Culinary Institute of America's The Professional Chef is also the perfect guide for independent study at home. More than 1,000 pages are packed into the voluminous seventh edition, with information and recipes designed to teach technique. It is so comprehensive, it could be the only cookbook you need to own. Almost guaranteed to answer any question you could possibly imagine, The Professional Chef is one of the most useful reference books ever written for the kitchen.
With thousands of photos showing step-by-step instructions, you'll learn to identify and trim any kind of meat, seafood, fruit, and vegetable, and extensive photos and descriptions of spices, pasta, and grains take the guesswork out of new and unusual recipes. Seemingly complicated techniques for recipes such as Hollandaise Sauce are described with photos and with so many tips, tricks, and troubleshooting guides you feel as though an instructor is cooking alongside you. Organized from the simplest techniques and most basic information to the more complicated, you can use this book as a reference guide, a resource for increasing your confidence in the kitchen, or as a recipe-filled cookbook. The seventh edition has been completely reworked to include more-contemporary techniques alongside classic, more-sophisticated recipes, and there's greater emphasis on food safety, nutrition, and technology in the kitchen. --Leora Y. BloomFrom the Back Cover:
"A serious reference for serious cooks. It will definitely take a place of prominence in your library."-Thomas Keller, Chef and Owner, The French Laundry
"Simply the most valuable cookbook you can own."-Michael Ruhlman, Author of the Making of a Chef and the Soul of a Chef
"An unequaled reference and source of inspiration. The Culinary Institute of America has done an outstanding job updating and revising what has become a bible in my kitchen."-Waldy Malouf, Chef and Co-Owner, Beacon Restaurants
"A very impressive selection of methods, techniques, and recipes. . . . Simply put, it is excellent."-David Burke, Executive Chef, Park Avenue Cafe and Smith & Wollensky Restaurant Group
"I am certain that this new edition will quickly become the bible for all chefs."-Paul Bocuse
"With extreme vigor and precision, The Professional Chef provides the techniques and basics needed to understand real cooking, which translates into creating with intelligence and respecting products."-Eric Ripert, Chef and Co-Owner, Le Bernardin
"The professional chef was our bible when we opened our first restaurant in 1981 . . . and it's still where we turn when we're stumped in the kitchen."-Susan Feniger and Mary Sue Milliken, Chefs and Owners, Border Grill and Ciudad
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Book Description Wiley, 2001. Hardcover. Condition: New. Brand New!. Seller Inventory # VIB0471382574
Book Description Wiley, 2001. Hardcover. Condition: New. 7th. Seller Inventory # DADAX0471382574
Book Description Wiley, 2001. Hardcover. Condition: New. Never used!. Seller Inventory # P110471382574