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"The bible for all chefs."
Paul Bocuse
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"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."
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"This important book is a classic resource, an indispensable reference for both the professional and serious home cook."
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"The newest edition of The Professional Chef is truly an amazing book of technique. Without a doubt, a true inspiration for all."
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"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."
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"synopsis" may belong to another edition of this title.
- PublisherJohn Wiley & Sons
- Publication date2011
- ISBN 10 1118138589
- ISBN 13 9781118138588
- BindingPaperback
- Number of pages394
- Rating
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