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The Professional Chef Hardcover – Sep 13 2011


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Product Details

  • Hardcover: 1232 pages
  • Publisher: Wiley; 9 edition (Sept. 13 2011)
  • Language: English
  • ISBN-10: 0470421355
  • ISBN-13: 978-0470421352
  • Product Dimensions: 22.4 x 5.3 x 28 cm
  • Shipping Weight: 3.5 Kg
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (7 customer reviews)
  • Amazon Bestsellers Rank: #2,903 in Books (See Top 100 in Books)
  • See Complete Table of Contents

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


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2 of 2 people found the following review helpful By Lucy on Jan. 23 2013
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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By Robert Myers on May 22 2014
Format: Hardcover Verified Purchase
Lots of great information! If you're an independent learner, this book will give you everything you need for a great start!
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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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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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