The Professional Chef
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The Professional Chef, the official text of The Culinary Institute of America's culinary degree program, has taught tens of thousands of chefs the techniques and fundamentals that have launched their careers. Now in a revolutionary revision, The Professional Chef, Seventh Editionnot only teaches the reader how, but is designed to reflect why the CIA methods are the gold standard for chefs. With lavish, four-color photography and clear, instructive text, The Professional Chef, Seventh Editionguides culinary students—professional aspirants and serious home cooks, alike—to mastery of the kitchen. Over 660 classic and contemporary recipes, with almost 200 variations, were chosen especially for their use of fundamental techniques. These techniques and recipes form a foundation from which a professional chef or home cook can build a personal repertoire.
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From mise en place (preparation) to finished dishes, the book covers Stocks, Sauces, and Soups; Meats, Poultry, Fish, and Shellfish; Vegetables, Potatoes, Grains, and Legumes, Pasta and Dumplings; Breakfast and Garde Manger; Baking and Pastry. In addition to a comprehensive treatment of techniques and recipes, The Professional Chef, Seventh Editionteaches readers other critical elements of the professional chef's domain—much of it universally applicable to any kitchen. From "An Introduction to the Professional," to the identification of tools and ingredients, to nutrition, food science and food and kitchen safety, the book is a wealth of beautifully presented information useful for any cook.
The Culinary Institute of America has been hailed as "The nation's most influential training school for professional cooks" by Time magazine. The Professional Chef, Seventh Edition, the cornerstone of its program in book form, belongs on the shelf of every serious cook.
Liked The Professional Chef? Here’s where I’d start.
These suit anyone who liked The Professional Chef. Sign in and mark a few books for picks shaped around your own taste.
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Sauces: Classical and Contemporary Sauce Making Shares cookbooks, cooking, food -
Think Like a Chef Shares cookbooks, cooking, food -
The New Making of a Cook: The Art, Techniques, and Science of Good Cooking Shares cookbooks, cooking, food -
The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs Shares cookbooks, cooking, food
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Jacques Pépin's Complete Techniques: Featuring More Than 1,000 Cooking Methods and Recipes, in Thousands of Step-by-Step Photographs
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The Escoffier Cookbook and Guide to the Fine Art of Cookery: For Connoisseurs, Chefs, Epicures Complete With 2973 Recipes
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Charcuterie: The Craft of Salting, Smoking, and Curing
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The Food Lover's Companion
“If you want more of the same (cooking about food), start with these.”
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The Butcher's Guide to Well-Raised Meat: How to Buy, Cut, and Cook Great Beef, Lamb, Pork, Poultry, and More
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Gluten-Free Baking with The Culinary Institute of America: 150 Flavorful Recipes from the World's Premier Culinary College
- The Preservation Kitchen: The Craft of Making and Cooking with Pickles, Preserves, and Aigre-doux
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Mrs. Wheelbarrow's Practical Pantry: Recipes and Techniques for Year-Round Preserving
“If it was the cookbooks that hooked you, try one of these.”
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Ruhlman's Twenty: The Ideas and Techniques that Will Make You a Better Cook
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Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking
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I'm Just Here for the Food: Food + Heat = Cooking
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The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen
