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The Professional Chef [Hardcover]

The Culinary Institute of America (CIA)
5.0 out of 5 stars  See all reviews (6 customer reviews)
List Price: CDN$ 94.95
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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 + Culinary Artistry
Price For All Three: CDN$ 109.65

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Product Details

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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Most helpful customer reviews
2 of 2 people found the following review helpful
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 Necessary 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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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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