Professional Chef / Edition 8

Professional Chef / Edition 8

3.9 38
by The Culinary Institute of America (CIA)
     
 

ISBN-10: 0764557343

ISBN-13: 9780764557347

Pub. Date: 08/28/2006

Publisher: Wiley

"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

Overview

"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.

Product Details

ISBN-13:
9780764557347
Publisher:
Wiley
Publication date:
08/28/2006
Series:
Professional Chef Ser.
Edition description:
Revised Edition
Pages:
1232
Product dimensions:
8.90(w) x 11.20(h) x 2.30(d)

Related Subjects

Table of Contents

List of Recipes.

Introduction.

PART ONE: The Culinary Professional

1 Introduction to the Profession.

2 Menus and Recipes.

3 The Basics of Nutrition and Food Science.

4 Food and Kitchen Safety.

PART TWO: World Cuisines

5 The Americas.

6 Asia.

7 Europe.

PART THREE: Tools and Ingredients in the Professional Kitchen.

8 Equipment Identification.

9 Meat, Poultry, and Game Identification.

10 Fish and Shellfish Identification.

11 Fruit, Vegetable, and Fresh Herb Identification.

12 Dairy and Egg Purchasing and Identification.

13 Dry Goods Identification.

PART FOUR: Stocks, Sauces, and Soups.

14 Mise en Place for Stocks, Sauces, and Soups.

15 Stocks.

16 Sauces.

17 Soups.

PART FIVE: Meats, Poultry, Fish, and Shellfish

18 Mise en Place for Meats, Poultry, and Fish.

19 Fabricating Meats, Poultry, and Fish.

20 Grilling and Broiling, Roasting and Baking.

21 Sautéing, Pan Frying, and Deep Frying.

22 Steaming and Submersion Cooking.

23 Braising and Stewing.

PART SIX: Vegetables, Potatoes, Grains and Legumes, and Pasta and Dumplings.

24 Mise en Place for Vegetables and Fresh Herbs.

25 Cooking Vegetables.

26 Cooking Potatoes.

27 Cooking Grains and Legumes.

28 Cooking Pasta and Dumplings.

29 Cooking Eggs.

30 Salad Dressings and Salads.

31 Sandwiches.

32 Hors d’Oeuvre and Appetizers.

33 Charcuterie and Garde Manger.

34 Baking Mise en Place.

35 Yeast Breads.

36 Pastry Doughs and  Batters.

37 Custards, Creams, and Mousses.

38 Fillings, Frostings, and Dessert Sauces.

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Professional Chef 3.9 out of 5 based on 0 ratings. 38 reviews.
Amateur_chef More than 1 year ago
Full of ideas and detailed technics. Photos help a lot to learn how to cook on professional level.
Anonymous More than 1 year ago
Guest More than 1 year ago
Teaches you important things about basic preparations that make a difference ex. how to cook eggs
Guest More than 1 year ago
It provides excellent guidance for the novicce cook as well as the professionals who consider it as their standard reference.
Guest More than 1 year ago
Should be on the kitchen bookshelf of every culinary student or home cook who wishes to better understand the nature of food and the proper techniques to prepare it.
Guest More than 1 year ago
This book is helping me to learn how to prepare and cook for large groups of people without the guesswork. I am using it as a reference to improve my skills and prepping in a more efficient manner.
Guest More than 1 year ago
A lot of good information on food itself. Full understanding of ingredients and their uses. Could have been stronger on advanced techniques, but this is a minor quibble. Highly recommended for chefs at all levels of experience.
Guest More than 1 year ago
The book is over 1200 pages so you'll get a good dose of exercise at the same time you are trying some of its many recipes. The book is divided into 8 sections: Culinary Professional; World Cuisines; Tools and Ingredients; Stocks, Sauces, and Soups; Meats, Poultry, Fish, and Shellfish; Vegetables, Potatoes, Grains and Legumes, and Pasta and Dumplings; Breakfast and Garde Manger; and Baking and Pastry. Good for beginners (who don't know much about spices or tools) to the almost professionals; but I suspect if you are a "pro" in your own kitchen, a lot of the info in the book might already be known to you. Also the recipes are for "big" families or parties (i.e., you'll be making a gal. of Cream of Broccoli Soup instead of soup for 4 so you will need to cut the ingredients down to size appropriate for you.)
Guest More than 1 year ago
great reference
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