ISBN-10:
0470421355
ISBN-13:
9780470421352
Pub. Date:
09/13/2011
Publisher:
Wiley
The Professional Chef / Edition 9

The Professional Chef / Edition 9

by The Culinary Institute of America (CIA)
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The Professional Chef 3.6 out of 5 based on 0 ratings. 5 reviews.
Croc1 More than 1 year ago
I purchased the 7th edition over 10 years ago and still faithfully refer to it to this day. A master chef told me to buy this book and I am sure glad he did! Even my older addition will be forever up-to-date because the book teaches the foundations of cooking. You can either follow the thousands of recipes included within the book, or apply your own ingredients and techniques to create your own dishes as you become more experienced and confident in your cooking abilities. I bought this book long before all of these localized for-profit "culinary schools" started popping up and, according to some graduates I've spoken with, this book gives more information than those small schools.
Anonymous More than 1 year ago
This book is a great book for any starting professional in the culinary arts, but as a home cook, I recommend Conquer Your Kitchen by Chef Jai Scovers. It is filled with a lot of good information on feeding my family. I love everything from the suggested plate sizes to cooking temperatures. I haven't used anything else since I got it. This past Christmas it made a great gift. Buy it or borrow it. You will love it.
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Earlier editions of this book were better.  This book is a horrifically edited book.  In fact I can't believe that there was any editing of it at all. For example there are over a 100 pages of ingredients, pics of ingredients and explanations.  There is no rhyme nor reason to them, it is as if they put them all in a hat, threw them in the air and wherever they landed was fine.  Problem a lot of them fell on the floor and are  missing.  Not only that this book was printed in China. They have not changed with the times and lighter cooking and lower fat recipes.  For example the only frosting  that they include is the standard butter cream and  don't include say a cream cheese frosting that actually tastes better is far lower in calories.  Do I recommend this, yes for serious cookbook collectors but i would recommend the older editions more.  My favorite cookbook is How To Cook Everything