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The Professional Chef [Hardcover]

The Culinary Institute of America (CIA)
5.0 out of 5 stars  See all reviews (4 customer reviews)
List Price: CDN$ 90.00
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Book Description

Sept. 13 2011 Professional Chef
"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.


Frequently Bought Together

The Professional Chef + The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs + On Food and Cooking
Price For All Three: CDN$ 111.60

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Product Description

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


Inside This Book (Learn More)
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

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Most helpful customer reviews
5.0 out of 5 stars Bible of cooking June 16 2013
Format:Hardcover|Verified Purchase
This book is the bible of cooking. Fantastic and a lot of detais with pictures that explains what you need
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5.0 out of 5 stars Definitely for home cooks too. Jan. 23 2013
By Lucy
Format:Hardcover|Verified Purchase
When you receive this book you will be acutely aware that you have bought yourself a textbook not a cookbook. It is not fun, artistic, or poetic but it is extremely to the point and extremely useful and you will get way more than your $50 worth of information from this book. If you are willing to feel like you are back in school and you really want to learn how to cook this is the book to buy. Cookbook writers like Julia Child or Marcella Hazan give you lots of technique information but it is still not enough to really understand what you are doing. First you need to read this book.

It seems to me that the recipes are basic mother recipes that a creative chef would build upon. The recipes seem straight forward with relatively short ingredient lists but there are no friendly discussions about all the things that could potentially go wrong, like Julia Child would provide, and I do miss that. The biggest inconvenience is that the quantities are referenced by weight so it might say 2oz of sugar and I have no idea how much that is. If you want to compare other cookbook recipes with their recipes you will probably need a calculator. I suppose professionals have to obsess over standardizing their recipes so they come out the same every time but a home cook probably doesn't care and can't be bothered to weigh everything. Or maybe this book will convince me that I should be weighing everything - I don't know. Maybe you should make a recipe in the standardized way at least once before you start throwing things in the pan willy nilly like you see the people on TV doing - everything is a handful of this and a pinch of that.

Anyway, so far I love this book and I highly recommend it.
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5.0 out of 5 stars Its a great book for and inspiring restranteur Jan. 15 2013
By lacey
Format:Hardcover|Verified Purchase
This book has all the mother recipes and then the recipes that originate from that on the side. Its shows ways to butcher meat, fish, poultry,etc. All the recipes are also meant to serve a large group not the average but you can adjust it to your liking.
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0 of 1 people found the following review helpful
5.0 out of 5 stars The "Bible" of Professional Cooking Jan. 11 2013
By Matt
Format:Hardcover|Verified Purchase
The "Bible" of Professional Cooking.
I returned mine, not because the cook isn't fantastic, but because
someone mashed the corner of the book at some point.

The book is excellent.
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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com: 4.6 out of 5 stars  114 reviews
43 of 46 people found the following review helpful
4.0 out of 5 stars Inspiring and Neighbors Loved the Result!!! Oct. 3 2011
By Dave L. - Published on Amazon.com
Format:Hardcover|Verified Purchase
What better way to learn a subject then to take a class and buy the associated text. Not being able to quit my job and relocate to attend the CIA, I figured I would see if I could learn from their text.

The book is laid out with easy to read and understand explanations of techniques and fundamentals. If you are looking for a recipe book to lay out on the counter and start cooking this isn't the best for that--this thing is huge!!!

My main goal in purchase was to learn more about sauces and terminology and it delivered beyond expectations. The recipes are normally for 10 servings or more -- which is perfect because when I cook there is hardly ever less than 10 people that come over to eat with us. Neighbors & friends came over for three different dishes prepared from this book and absolutely loved the food & each one of them commented on how great the two different sauces were, both of which I learned to create from the book... so success in my heart, mind and especially my stomach!!!
43 of 50 people found the following review helpful
5.0 out of 5 stars Everything You Wanted to Know About Preparing Food - and then some! Sept. 13 2011
By Dee Long - Published on Amazon.com
Format:Hardcover
The ninth edition of The Professional Chef is an amazing compendium of information. Although the title includes the word professional, this is just the type of book that can inspire even novices to be a little more adventuresome in the kitchen.
The book's layout makes the information easy to access and directions easy to follow, with plenty of gorgeous color photography to support the copy.
Whether or not the reader ever attempts the wide array of recipes presented(most of which serve at least a dozen people by the way), The Professional Chef is what we call an "armchair cookbook" that gives enjoyment and pleasure just browsing through it on a rainy night with a glass of port in hand.
At a little over 1200 pages, The Professional Chef does an admirable job of covering all the basics and then some when it comes to working the kitchen, professionally or just for pleasure.
14 of 14 people found the following review helpful
4.0 out of 5 stars Remember, this is a TEXTBOOK Jan. 12 2013
By Eric - Published on Amazon.com
Format:Hardcover
I think this is a wonderful book if you understand that this is foremost a textbook written for culinary arts students not for the consumer market. The quantities tend to be large, it's assumed you have access to a fully stocked kitchen, and some of the techniques only make sense if you are cooking in quantity. For example, baking recipes (and others) call for egg quantities by weight not by number of eggs. This makes sense if you are cracking 20 eggs since the degree of variability between two random groups of 20 large eggs can be enough to compromise a recipe. For a home baker, however, it is easier to list measurements of eggs by quantity--personally, I'd rather be a little off then use 1 and 1/8 of an egg. Still, its review of equipment, basic techniques, and core recipes are well worth the price of the book even if you never have the need to make a gallon of blue cheese dressing.
7 of 7 people found the following review helpful
5.0 out of 5 stars The Return of a Culinary Heavyweight May 9 2012
By Rachel Anne Calabia - Published on Amazon.com
Format:Hardcover
Weighing seven pounds and six ounces, is the new edition of "The Professional Chef" a heavyweight worthy of shelf space? Should a person buy it if he has the revised editions of everything from Harold McGee's "On Food and Cooking" to "Larousse Gastronomique"? The answer to both questions is a resounding yes. To a casual cook, the sheer volume of material can be daunting. Yet, to any reader with dreams of becoming a professional, this book is an excellent start on the path of culinary greatness.

Students and restaurateurs should consider investing in this tome. The beautiful photos serve as a visual reference to almost all available ingredients in North America and as a refresher course on techniques. Indeed, reading through this book reminded this reviewer of her grueling months in culinary school. Methods for fundamental recipes are described both in detail and in "at a glance" sections, making the book easy to use no matter how much time you have.

A casual cook may be surprised by some of the proportions. Like other cookbooks designed for professionals, recipes (like for soups and salad dressings) are meant to supply a banquet. Happily, a lot of the entrees can serve ten to twelve people. While it's too heavy to bring along on a daily commute or to even read in bed, "The Professional Chef" is an essential manual for aspiring and experienced cooks. It's time to make space on the shelf.

(This review originally appeared in the San Francisco/Sacramento Book Reviews.)
44 of 60 people found the following review helpful
5.0 out of 5 stars Same recipes as the 8th edition Sept. 13 2011
By L. Donigan - Published on Amazon.com
Format:Hardcover
I was so excited to see that there was a new addition of the professional chef and blown away by the cover on this 9th addition. I got my copy off the shelf, which is the 8th addition and was disappointed to see that it had all three of the recipes that are featured are in the 8th addition and the photos are the same as well. The book is the same, they only changed the cover to give it an updated look. The book itself is incredible! I was interested in purchasing the new one, but it's not new.
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