Professional Chef / Edition 8

Hardcover (Print)
Buy Used
Buy Used from BN.com
$41.17
(Save 41%)
Item is in good condition but packaging may have signs of shelf wear/aging or torn packaging.
Condition: Used – Good details
Used and New from Other Sellers
Used and New from Other Sellers
from $8.25
Usually ships in 1-2 business days
(Save 88%)
Other sellers (Hardcover)
  • All (16) from $8.25   
  • New (2) from $62.88   
  • Used (14) from $8.25   
Close
Sort by
Page 1 of 1
Showing All
Note: Marketplace items are not eligible for any BN.com coupons and promotions
$62.88
Seller since 2014

Feedback rating:

(2)

Condition:

New — never opened or used in original packaging.

Like New — packaging may have been opened. A "Like New" item is suitable to give as a gift.

Very Good — may have minor signs of wear on packaging but item works perfectly and has no damage.

Good — item is in good condition but packaging may have signs of shelf wear/aging or torn packaging. All specific defects should be noted in the Comments section associated with each item.

Acceptable — item is in working order but may show signs of wear such as scratches or torn packaging. All specific defects should be noted in the Comments section associated with each item.

Used — An item that has been opened and may show signs of wear. All specific defects should be noted in the Comments section associated with each item.

Refurbished — A used item that has been renewed or updated and verified to be in proper working condition. Not necessarily completed by the original manufacturer.

New
New New. Unused. Good condition. Corners show minor wear.

Ships from: Scarborough, Canada

Usually ships in 1-2 business days

  • Canadian
  • International
  • Standard, 48 States
  • Standard (AK, HI)
  • Express, 48 States
  • Express (AK, HI)
$125.00
Seller since 2014

Feedback rating:

(187)

Condition: New
Brand new.

Ships from: acton, MA

Usually ships in 1-2 business days

  • Standard, 48 States
  • Standard (AK, HI)
Page 1 of 1
Showing All
Close
Sort by

Overview

"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.

Read More Show Less

Editorial Reviews

From Barnes & Noble
Don't let the mammoth size or formidable reputation of this 1,200-plus-page professional cooking guide deter you from discovering that it's also a major home cooking resource. The Professional Cook ranks as the definitive work for professional chefs, but with each new update, its editors have made it more amenable to the needs of home cooks. Its 641 recipes and comprehensive food preparation instructions cover almost every imaginable cooking possibility. The book's fresh graphic style is enhanced by more than 640 specially commissioned photographs and numerous charts, illustrations, and maps. The ultimate resource for serious home cooks.
Read More Show Less

Product Details

  • ISBN-13: 9780764557347
  • Publisher: Wiley, John & Sons, Incorporated
  • Publication date: 8/28/2006
  • Series: Professional Chef Ser.
  • Edition description: Revised Edition
  • Edition number: 8
  • Pages: 1232
  • Product dimensions: 8.90 (w) x 11.20 (h) x 2.30 (d)

Table of Contents

Master Recipe List viii

Acknowledgments xvi

Introduction xviii

PART ONE The Culinary Professional

Chapter 1 INTRODUCTION TO THE PROFESSION 3

Chapter 2 MENUS AND RECIPES 13

Chapter 3 THE BASICS OF NUTRITION AND FOOD SCIENCE 23

Chapter 4 FOOD AND KITCHEN SAFETY 31

PART TWO Tools and Ingredients in the Professional Kitchen

Chapter 5 EQUIPMENT IDENTIFICATION 43

Chapter 6 MEAT, POULTRY, AND GAME IDENTIFICATION 69

Chapter 7 FISH AND SHELLFISH IDENTIFICATION 99

Chapter 8 FRUIT, VEGETABLE, AND FRESH HERB IDENTIFICATION 127

Chapter 9 DAIRY AND EGG PURCHASING AND IDENTIFICATION 181

Chapter 10 DRY GOODS IDENTIFICATION 199

PART THREE Stocks, Sauces, and Soups

Chapter 11 MISE EN PLACE FOR STOCKS, SAUCES, AND SOUPS 239

Chapter 12 STOCKS 253

Chapter 13 SAUCES 267

Chapter 14 SOUPS 301

PART FOUR Meats, Poultry, Fish, and Shellfish

Chapter 15 MISE EN PLACE FOR MEATS, POULTRY, FISH, AND SHELLFISH 361

Chapter 16 FABRICATING MEATS, POULTRY, AND FISH 375

Chapter 17 GRILLING, BROILING, AND ROASTING 423

Chapter 18 SAUTÉING, PAN FRYING, AND DEEP FRYING 487

Chapter 19 STEAMING AND SUBMERSION COOKING 531

Chapter 20 BRAISING AND STEWING 571

PART FIVE Vegetables, Potatoes, Grains and Legumes, and Pasta and Dumplings

Cchapter 21 MISE EN PLACE FOR VEGETABLES AND FRESH HERBS 617

Cchapter 22 COOKING VEGETABLES 647

Cchapter 23 COOKING POTATOES 713

Cchapter 24 COOKING GRAINS AND LEGUMES 751

Cchapter 25 COOKING PASTA AND DUMPLINGS 807

PART SIX Breakfast and Ggarde Mmanger

Chapter 26 COOKING EGGS 847

Chapter 27 SALAD DRESSINGS AND SALADS 879

Chapter 28 SANDWICHES 931

Chapter 29 HORS D'OEUVRE AND APPETIZERS 945

Chapter 30 CHARCUTERIE AND GARDE MANGER 985

PART SEVEN Baking and Pastry

Chapter 31 BAKING MISE EN PLACE 1015

Chapter 32 YEAST BREADS 1025

Chapter 33 PASTRY DOUGHS AND BATTERS 1047

Chapter 34 CUSTARDS, CREAMS, AND MOUSSES 1091

Chapter 35 FILLINGS, FROSTINGS, AND DESSERT SAUCES 1107

Chapter 36 PLATED DESSERTS 1131

Appendix 1161

Glossary 1167

Readings and Resources 1185

Recipe Index 1191

Subject Index 1202

Read More Show Less

Recipe

Steamed Dumplings (Shao-Mai)
Makes 10 servings
8 oz/227 g ground pork, very cold
2 tsp/6 g minced ginger
2 green onions, thinly sliced
2 tsp/10 mL oyster sauce
1 tsp/5 mL light soy sauce
1 tsp/5 mL sesame oil
2 tbsp/18 g cornstarch
1 egg
1 tbsp/15 mL Shaoxing rice wine
1 tsp/3 g salt
Pinch ground black pepper
4 oz/113 g shrimp (16/20 count), peeled, deveined, chopped into ¼-in-6-mm pieces
1 oz/14 g water chestnut, cut into brunoise
1 oz/28 g carrot, cut into brunoise
1 tbsp/3 g roughly chopped cilantro
20 shao-mai wrappers
10 fl oz/300 mL Ginger-Soy Dipping Sauce (page 841)

1. Place the pork, ginger, green onions, oyster sauce, soy sauce, oil, cornstarch, egg, wine, salt, and pepper into a chilled food processor fitted with the steel blade. Pulse the mixture until well combined. The mixture will begin to pull together into one mass. Transfer to a chilled mixing bowl.
2. Add the shrimp, water chestnuts, carrots, and cilantro. Mix until incorporated. Chill the mixture until it is very cold.
3. Using a tablespoon, place a mound of the filling mixture in the center of each wrapper. Gather the outer edges of the wrapper to form a cylinder with the filling exposed at the top. Wrap your pointer finger and thumb around the center "waist." Dip your thumb from the opposite hand in water (to prevent sticking) and use it to compact the filling in the dumpling. Gently tap the entire dumpling on the table to ensure that it will stay upright in the steamer.
4. Bring water to a vigorous boil in an Asian steamer. Oil the steamer rack with sesame oil or line it with cabbage or lettuce leaves or parchment paper to prevent the dumplings from sticking.
5. Arrange the dumplings in the steamer. Cover and steam until cooked through and firm, about 5 minutes.
6. Turn off the heat and let the dumplings rest for a few minutes before removing. Serve immediately with the sauce.
NOTE: For smaller passed hors d'oeuvre, use 1 tsp/5 mL filling per dumpling.

Ginger-Soy Dipping Sauce

Makes 34 fl oz/1.02 L

16 fl oz/480 mL rice wine vinegar
8 fl oz/240 mL light soy sauce
8 fl oz/240 mL water
5 oz/142 g minced ginger
4 oz/113 g sugar
2 fl oz/60 mL sesame oil

Whisk all the ingredients together in a bowl until the sugar is dissolved. The sauce is ready to serve now, or may be refrigerated for later use.

Paella Valenciana
Makes 10 servings
20 shrimp (16/20 count)
3 fl oz/90 mL extra-virgin olive oil
2 ¼ tsp/1.80 g crushed saffron
2 ¼ qt/2.16 L Chicken Stock (page 263), or as needed
10 whole chicken legs, separated
Salt, as needed
Ground black pepper, as needed
6 oz/170 g large-dice onion
6 oz/170 g large-dice red pepper
6 oz/170 g large-dice green pepper
1 ½ oz/43 g minced garlic
6 oz/170 g dry Spanish chorizo, sliced 1 in/3 mm thick
1 lb 8 oz/680 g Spanish rice
6 oz/170 g peeled, seeded, and large-diced tomato
20 clams, little necks, scrubbed
3 lb/1.36 kg mussels, scrubbed and debearded
6 oz/170 g green peas, cooked
1 ½ oz/43 g thinly sliced green onion
4 piquillo chiles, cut into julienne

1. Peel and devein the shrimp, reserving the shells. Sauté the shells in 2 tbsp/30 mL of the oil until they turn pink. Add the saffron and stock and simmer for 30 minutes. Strain and reserve hot.
2. Season the chicken with salt and pepper. Pour 2 tbsp/30 mL of the oil into a paella pan and heat to the smoke point. Add the chicken and brown on all sides. Remove from the pan and reserve.
3. Pour the remaining oil into the pan and add the onion, and peppers. Sauté over medium heat for 2 to 3 minutes. Add the garlic and sauté for 1 minute. Add the chorizo and rice, stirring to coat the rice with the oil.
4. Add the tomatoes and the reserved stock. Add the chicken and any juices it released. Add the clams. Cover the pan, reduce the heat, and cook until all the clams have opened, about 5 minutes. Do not stir the rice during the cooking process
5. Add the mussels and shrimp. Cover and cook for 5 to 7 minutes. During the last minute, add the peas. (Add more stock during cooking, if necessary, so that the rice does not dry out.)
6. Serve immediately, garnished with green onions and piquillo peppers

Read More Show Less

Customer Reviews

Average Rating 4
( 38 )
Rating Distribution

5 Star

(21)

4 Star

(5)

3 Star

(4)

2 Star

(4)

1 Star

(4)

Your Rating:

Your Name: Create a Pen Name or

Barnes & Noble.com Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & Noble.com that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & Noble.com does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at BN.com or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation

Reminder:

  • - By submitting a review, you grant to Barnes & Noble.com and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Noble.com Terms of Use.
  • - Barnes & Noble.com reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & Noble.com also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on BN.com. It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

 
Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously
See All Sort by: Showing 1 – 20 of 38 Customer Reviews
  • Posted September 1, 2009

    Perfect for advanced cooking and professional chefs

    Full of ideas and detailed technics. Photos help a lot to learn how to cook on professional level.

    3 out of 3 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted December 6, 2011

    the professional cookbook

    Teaches you important things about basic preparations that make a difference ex. how to cook eggs

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted December 6, 2011

    Just buy the book!

    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.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted December 6, 2011

    Culinary wannabee required reading

    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.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted December 6, 2011

    As Good As They Come

    It provides excellent guidance for the novicce cook as well as the professionals who consider it as their standard reference.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted December 6, 2011

    Informative book

    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.)

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted December 6, 2011

    great reference

    great reference

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted December 6, 2011

    Comprehensive and Informative

    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.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted December 27, 2008

    No text was provided for this review.

  • Anonymous

    Posted August 1, 2009

    No text was provided for this review.

  • Anonymous

    Posted February 10, 2010

    No text was provided for this review.

  • Anonymous

    Posted February 5, 2009

    No text was provided for this review.

  • Anonymous

    Posted June 11, 2009

    No text was provided for this review.

  • Anonymous

    Posted December 28, 2008

    No text was provided for this review.

  • Anonymous

    Posted April 7, 2009

    No text was provided for this review.

  • Anonymous

    Posted February 3, 2010

    No text was provided for this review.

  • Anonymous

    Posted July 7, 2009

    No text was provided for this review.

  • Anonymous

    Posted February 27, 2009

    No text was provided for this review.

  • Anonymous

    Posted December 1, 2009

    No text was provided for this review.

  • Anonymous

    Posted November 30, 2008

    No text was provided for this review.

See All Sort by: Showing 1 – 20 of 38 Customer Reviews

If you find inappropriate content, please report it to Barnes & Noble
Why is this product inappropriate?
Comments (optional)