The Professional Chef

by The Culinary Institute of America (CIA)

Overview

""How to cook everything from the best culinary school in America. This is The Mothership for recipes and basic culinary techniques. Anyone and everyone serious about food and cooking should have one in their kitchen." --Anthony Bourdain The cornerstone of our publishing partnership with The Culinary Institute of America, The Professional Chef has been one of the top professional cooking books since 1962, through nine editions and more than sixty years. A constant in-the-kitchen resource for culinary students and culinary professionals, The Professional Chef teaches proper culinary technique and includes nearly 900 recipes for instruction and inspiration. The focus has been on three target markets: Professional chefs learning in corporate training programs or professional chefs pursuing professional development courses Culinary arts students: 78% are enrolled in 2-year / community college programs, 22% in 4-year universities, including the CIA itself Hospitality management students taking cooking courses"--

Product Details

ISBN-13:	9781119490951
Publisher:	Wiley
Publication date:	04/30/2024
Edition description:	10
Pages:	960
Product dimensions:	11.00(w) x 8.80(h) x 1.90(d)

About the Author

Founded in 1946, The Culinary Institute of America is anindependent, not-for-profit college offering bachelor's andassociate degrees in culinary arts and baking and pastry arts, aswell as certificate programs in culinary arts and wine and beveragestudies. A network of more than 45,000 alumni has helped the CIAearn its reputation as the world's premier culinary college. The CIA, which also offers courses for professionals and foodenthusiasts, as well as consulting services for the foodservice andhospitality industry, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore.

Table of Contents

Master Recipe List vi

Acknowledgments ix

Introduction X

Part One The Culinary Professional xii

Chapter 1 Introduction to the Profession 3

Chapter 2 Menus and Recipes 19

Chapter 3 Basics of Food Science 35

Part Two Tools and Ingredients in the Professional Kitchen 44

Chapter 4 Equipment Identification 47

Chapter 5 Meat, Poultry, and Game Identification 67

Chapter 6 Fish and Shellfish Identification 83

Chapter 7 Fruit, Vegetable, and Fresh Herb Identification 97

Chapter 8 Dairy and Egg Purchasing and Identification 133

Chapter 9 Dry Goods Identification 145

Chapter 10 Fabricating Meats, Poultry, and Fish 167

Chapter 11 Fabricating Vegetables 215

Part Three Mise en Place, Stocks, Sauces, and Soups 244

Chapter 12 Mise En Place 247

Chapter 13 Soups 287

Chapter 14 Sauces 327

Part Four Essential Cooking Techniques 382

Chapter 15 Grilling and Broiling 385

Chapter 16 Roasting 411

Chapter 17 Sautéing 443

Chapter 18 Pan Frying 473

Chapter 19 Deep Frying 497

Chapter 20 Steaming 515

Chapter 21 Braising and Stewing 535

Chapter 22 Shallow Poaching and Pan Steaming 563

Chapter 23 Deep Poaching, Simmering, and Boiling 579

Part Five Potatoes, Grains and Legumes, and Pasta and Dumplings 598

Chapter 24 Cooking Potatoes 601

Chapter 25 Grains and Legumes 639

Chapter 26 Pasta and Dumplings 669

Part Six Eggs and the Cold Kitchen 696

Chapter 27 Cooking Eggs 699

Chapter 28 the Cold Kitchen 729

Part Seven Baking and Pastry 760

Chapter 29 Baking Mise En Place 763

Chapter 30 Baking Techniques 791

Chapter 31 Kitchen Desserts and Savory Baking 845

Appendix A- 1

Glossary G- 1

Recipe Index R- 1

Subject Index S- 1

Editorial Reviews

"The bible for all chefs."
—Paul Bocuse

"The tenth edition of The Professional Chef is the handbook for aspiring chefs. These essential techniques, with a reverence to tradition and an eye to the future, are the key to mastering the art of cooking."
—Thomas Keller

"Whether you are starting your culinary career, are an aspiring home chef, or a professional in need of a refresher, this book is the resource for you. It is a must-have for anyone who believes Food is Life."
—Anne Burrell '96

"Every dish has a soul. In order to tell your story and execute your vision, you need the foundation. The Professional Chef is the book that helped me master the fundamentals so I could shape my own identity as a chef."
—Kwame Onwuachi '13

"As a Chef cooking over 20 years in the industry, I have always relied on the foundation that The Professional Chef. To me, this book needs to be a part of each and every chef's library who wants to succeed and build a lasting career and legacy in this industry."
—Maneet Chauhan '00

"In this era of plant-forward cooking, The Professional Chef gives vegetables, grains, and legumes their place at the center of the plate. It is the go-to resource for how to build flavor and get the most from your ingredients."
—Kyle Connaughton

"How to cook everything from the best culinary school in America. This is The Mothership for recipes and basic culinary techniques. Anyone and everyone serious about food and cooking should have one in their kitchen."
—Anthony Bourdain '78

From the Publisher

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.