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The Professional Chef [Hardcover]

The Culinary Institute of America (Author)
4.7 out of 5 stars  See all reviews (9 customer reviews)

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The Professional Chef The Professional Chef 5.0 out of 5 stars (4)
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Product Description

From Booklist

This eighth edition of the standard textbook for professional chefs in the U.S. expands previous editions' coverage of both the science and the art of cooking. The nation's most prestigious training school for food careerists concentrates the essence of its course work within a comprehensive volume that competent students must master. Every aspect of the restaurant business is addressed, from nutrition and portion sizing to fiscal and human resource management. Sections on equipment, from major appliances to handheld tools, show the bond between chef and technology. Chapters on world cooking identify the most typical cooking processes and give examples of commonly appearing ingredients in each style. Recipes record classic preparations that form the foundation for myriad elaborations and personalization to move cooking from mere technique to high art. Although beyond the need of most home cooks, this massive tome is a necessary reference-collection purchase for any library whose community includes food-service-training programs. Mark Knoblauch
Copyright © American Library Association. All rights reserved

Book Description

"A serious reference for serious cooks." —Thomas Keller, Chef and owner, The French Laundry

Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic resource that many of America's top chefs have relied on to help learn their cooking skills. Now this comprehensive "bible for all chefs" (Paul Bocuse) has been thoroughly revised and expanded to reflect the way people cook and eat today.

The book includes essential information on nutrition, food and kitchen safety, and tools and ingredients, as well as more than 640 classic and contemporary recipes plus variations. 131 basic recipe formulas illustrate fundamental techniques and guide cooks clearly through every step, from mise en place to finished dishes.

  • This edition features nearly 650 all-new four-color photographs of fresh food products, step-by-step techniques, and plated dishes taken by award-winning photographer Ben Fink
  • Explores culinary traditions of the Americas, Asia, and Europe, and includes four-color photographs of commonly used ingredients and maps of all regions

Written "with extreme vigor and precision" (Eric Ripert), The Professional Chef is an unrivaled reference and source of inspiration for the serious cook.

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Customer Reviews

4.7 out of 5 stars
9 reviews
4.7 out of 5 stars
Most helpful customer reviews
5.0 out of 5 stars Professional Cooking Jan 28 2013
By Sean Murray
Format:Hardcover|Amazon Verified Purchase
A great resource. Do not buy for the recipes. They are there but is a more of a very good reference for cooking. I refer to it often. I see how they make a soup and compare to a recipe I might be using.
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5.0 out of 5 stars great rescource Aug 25 2011
By michelle mccague
Format:Hardcover
This is a wonderful resource. One of the best cookbooks. It is not just recipes it is a food education.
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3.0 out of 5 stars Disappointing May 23 2011
By C. J. Thompson TOP 500 REVIEWER
Format:Hardcover
I bought this book because Michael Ruhlman, in The Elements of Cooking: Translating the Chef's Craft for Every Kitchen, recommends it, as have other reviewers, as a must-have chef's bible. Personally, after having purchased the book, I was unimpressed. The book is indeed a hefty tome at 1230 pages and 8 pounds but, unfortunately, all that weight doesn't translate into a lot of substance. Part two of the book is a 110 section entitled 'World cuisines' that purports to discuss the essential characteristics of different national and regional cuisines. In reality, though, this is a topic that can, and does, fill thousands of books and in trying to cover it in 100 odd pages is to inevitably doom the coverage to nothing more than a few brief generalizations. Likewise, in a book that is so clearly founded in classical French cookery, one would have thought that sauces would be extensively covered in some depth. As it is, however, they are accorded the same sort of superficial treatment as was given to world cuisines and, in the end analysis, I would have to say that the old standby, Joy of Cooking, does just as good if not better job for a cheaper price. Sadly, aside from the fact that 'The Professional Chef' is nicely illustrated, this comparison largely holds true for much of the book. When all is said and done, I would have to acknowledge that this is a pretty decent comprehensive book for the novice home cook but to tout it as a bible for professional chefs is to over-hype the product.
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