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The Professional Chef Hardcover – Sep 13 2011
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From the Back Cover
"The bible for all chefs."
"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."
"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."
"The newest edition of The Professional Chef is truly an amazing book of technique. Without a doubt, a true inspiration for all."
"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."
"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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Top Customer Reviews
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.
Most recent customer reviews
This book is the bible of cooking. Fantastic and a lot of detais with pictures that explains what you needPublished on June 16 2013 by Givaldo Macedo Soares