The Professional Chef

Front Cover
Wiley, Aug 28, 2006 - Cooking - 1232 pages
12 Reviews
"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.

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Many detailed color photos of food ingredients

User Review  - jeanlanz - Overstock.com

We bought this book for a young friend who wants to become a chef and own his own restaurant. He is delighted with the book. The book is well organized. The many photos resemble those in a Dorling ... Read full review

Fantastic

User Review  - laura951 - Overstock.com

This was a gift for my husband who just loves to cook. I couldn't wait to give it to him so he opened it upon arrival and loved it! The book is awesome. There is so much information and instruction ... Read full review

About the author (2006)

Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts. Courses for culinary professionals are taught at the college's main campus in Hyde Park, New York, and at its additional campus for continuing education, The Culinary Institute of America at Greystone, in St. Helena, California.

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