- Hardcover: 1056 pages
- Publisher: Wiley; 7 edition (Sep 6 2001)
- Language: English
- ISBN-10: 0471382574
- ISBN-13: 978-0471382577
- Product Dimensions: 27.9 x 22.4 x 5.1 cm
- Shipping Weight: 3.2 Kg
- Average Customer Review: 4.8 out of 5 stars See all reviews (47 customer reviews)
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Amazon Bestsellers Rank:
#152,701 in Books (See Top 100 in Books)
- #16 in Books > Cooking, Food & Wine > Professional Cooking > Quantity
- #91 in Books > Cooking, Food & Wine > Professional Cooking > Professional
- See Complete Table of Contents
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Product Details |
Product Description
From Amazon
Recognized as the definitive cooking school textbook, the Culinary Institute of America's The Professional Chef is also the perfect guide for independent study at home. More than 1,000 pages are packed into the voluminous seventh edition, with information and recipes designed to teach technique. It is so comprehensive, it could be the only cookbook you need to own. Almost guaranteed to answer any question you could possibly imagine, The Professional Chef is one of the most useful reference books ever written for the kitchen.
With thousands of photos showing step-by-step instructions, you'll learn to identify and trim any kind of meat, seafood, fruit, and vegetable, and extensive photos and descriptions of spices, pasta, and grains take the guesswork out of new and unusual recipes. Seemingly complicated techniques for recipes such as Hollandaise Sauce are described with photos and with so many tips, tricks, and troubleshooting guides you feel as though an instructor is cooking alongside you. Organized from the simplest techniques and most basic information to the more complicated, you can use this book as a reference guide, a resource for increasing your confidence in the kitchen, or as a recipe-filled cookbook. The seventh edition has been completely reworked to include more-contemporary techniques alongside classic, more-sophisticated recipes, and there's greater emphasis on food safety, nutrition, and technology in the kitchen. --Leora Y. Bloom
From Library Journal
In the seventh revised edition of the basic textbook for the Culinary Institute of America (CIA), the editors claim that they explain to the potential chef not just how to cook, but why the CIA insists on doing things the way it does. Since the CIA is often criticized for problems ranging from its devotion to classic French technique to its role in maintaining the patriarchy that dominates the profession, such justification seems in order. But there is actually little of it, either in the introductory essays or in the text that follows. There is little else to find fault with in this well-organized, comprehensive text. But while anyone aspiring to a career in food service may find it useful, it falls short of being a good learning text for the average cook. Its recipes are all written in scaled formulas, rather than in the cups and spoons measures most consumers use. In addition, those recipes mostly yield ten servings, and the task of reducing them to manageable proportions will put off most nonprofessional users. So although this is an excellent guide to the profession, it is recommended only for academic libraries supporting culinary programs and larger public libraries with comprehensive cookery collections. Tom Cooper, Richmond Heights Memorial Lib., MO
Copyright 2001 Reed Business Information, Inc.
Copyright 2001 Reed Business Information, Inc.
Inside This Book
(Learn More)
First Sentence
The first restaurant (as we know restaurants today) opened in Paris in 1765, when M. Boulanger, a tarvern keeper, served a dish of sheep's feet, or trotters, in a white sauce as a restorative. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
The first restaurant (as we know restaurants today) opened in Paris in 1765, when M. Boulanger, a tarvern keeper, served a dish of sheep's feet, or trotters, in a white sauce as a restorative. Read the first page
Explore More
Concordance
Browse Sample PagesConcordance
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Most helpful customer reviews
5.0 out of 5 stars
A Cook's Best Friend rev. by jarkens@dsisd.k12.mi.us,
By Jeannie Arkens (Escanaba, MI USA) - See all my reviews
This review is from: The Professional Chef (Hardcover)
I received "The Professional Chef" as a gift from a valued friend; it certainly is a challenging source of inspiration and information (glossaries, diagrams) for aspiring as well as veteran cooks. The recipes are set up in three-column tables, with Ingredients, Quantity, and Methods (numbered) in separate columns. From the basics to ideas and photos of advanced plating and buffet set-ups, this book is worth its weight in gold to anyone who cooks for fun or profit.
1 of 1 people found the following review helpful
5.0 out of 5 stars
The best cooking basis book out there,
By
This review is from: The Professional Chef (Hardcover)
When you want to learn to cook in a style that will amaze your friends, turn to the professional chef. This book whick lays out the basics for all forms of cooking and food preparation will not turn you into a chef. Being a chef is all about creating good looking, well prepared and presented food with your own tastes. This book gives you all the basics in order to accomplish that and goes farther it gives you recipes in order to practice the skills that it teaches you.Simply amazing photography shows you visually steps of different styles of cooking and gives you information on all sorts of cooking including converting from european measurements to U.S. Most people know the high standard that the Culinary Institue of America (CIA) shows and the high quality of graduate they turn out. This book, used at at the CIA, is an invaluable asset to those aspiring to be chef and those looking to turn out a perfectly cooked pleasing meal. Try this book. There is no one I know who would be displeased at either recieving this book as a gift or purchasing it for oneself. The cost is truley small compared to the insight and wisdom that it gives you.
1 of 1 people found the following review helpful
5.0 out of 5 stars
Make this one your core technique book,
By
This review is from: The Professional Chef (Hardcover)
I've always believed that the serious amateur chef (or skier, auto mechanic, or gardener) can always benefit from professional training and approach. The Professional Chef (7th ed., 2002) is promulgated by the venerable Culinary Institute of America (the other CIA). It is the institute's complete basic professional course. The book is profusely, nay, minutely, illustrated.Since The Professional Chef is a text, written based on the CIA's experience in teaching food techniques to thousands of students who often come to the Institute knowing next to nothing about food, it is organized for learning. The book gives full detail on every basic culinary technique, explains scientific backgrounds of major food phenomena, repeats and recapitulates nicely. This is a serious text, but of course you do not have to master the whole thing. Ever wanted to really know how to cut a carrot? The Professional Chef will give you illustrations and exact instructions on julienne, batonnet, brunoise, paysanne, fermière, lozenge, rondelle, and tourné techniques. Preparation techniques for individual vegetables-onion, garlic, leeks, tomatoes, peppers, mushrooms, chestnuts, corn, artichokes, peas, avocados, asparagus-get their own illustrated spreads. Lest you begin to think "this is way too much detail for me," bear in mind that the CIA has bent over backwards to make these materials superbly usable and didactically sound. Dip often into this true resource; double dip if no one is looking. Food writer Elliot Essman's other reviews and food articles are available at www.stylegourmet.com
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