The Professional Chef

The Culinary Institute of America (CIA)

John Wiley & Sons, Sep 13, 2011 - Cooking - 1232 pages

"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.

What people are saying

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 ...

LibraryThing Review

User Review  - TigerLMS - LibraryThing

The best book for cooking technique I've ever had. Peterson's are also nice, but this monumental volume is the size of a small European nation and produces vastly better cuisine. An absolute must for anyone who wants to cook a legitimate meal.

Contents

• PART ONE the culinary professional: 4
• INTRODUCTION TO THE PROFESSION: 5
• MENUS AND RECIPES: 13
• THE BASICS OF NUTRITION AND FOOD SCIENCE: 23
• FOOD AND KITCHEN SAFETY: 31
• PART TWO tools professional and ingredients kitchen in: 32
• EQUIPMENT IDENTIFICATION: 43
• MEAT POULTRY AND GAME IDENTIFICATION: 71
• FISH AND SHELLFISH IDENTIFICATION: 101
• FRUIT VEGETABLE AND FRESH HERB IDENTIFICATION: 129
• DAIRY AND EGG PURCHASING AND IDENTIFICATION: 183
• DRY GOODS IDENTIFICATION: 199
• MISE EN PLACE FOR STOCKS SAUCES AND SOUPS: 241
• STOCKS: 253
• stocks: 255
• Chicken Stock: 263
• SAUCES: 267
• chapter 14: 301
• soups: 303
• PART FOUR meats poultry fish and shellfish: 361
• MISE EN PLACE FOR MEATS POULTRY FISH AND SHELLFISH: 363
• Tortilla Soup 335: 364
• Fines Herbes: 369
• FABRICATING MEATS POULTRY AND FISH: 377
• GRILLING BROILING AND ROASTING: 425
• Grilled or Broiled Sirloin Steak: 440
• Skewered Beef and Scallions: 446
• Indian Grilled Lamb with Fresh: 453
• SAUTÉING PAN FRYING AND DEEP FRYING: 487
• STEAMING AND SUBMERSION COOKING: 533
• BRAISING AND STEWING: 571
• steaming: 613
• PART FIVE vegetables potatoes grains and legumes and pasta and dumplings: 618
• MISE EN PLACE FOR VEGETABLES AND FRESH HERBS: 619
• Ribs Kalbi Jjim 582: 636
• COOKING VEGETABLES: 647
• FrenchStyle Peas 712: 677
• Gingered Snow Peas: 684
• Spaghetti Squash: 691
• Poblanos Rellenos: 699
• Broccoli Rabe with Garlic and: 705
• Braised Red Cabbage: 711
• COOKING POTATOES: 713
• COOKING GRAINS AND LEGUMES: 753
• COOKING PASTA AND DUMPLINGS: 809
• COOKING EGGS: 847
• SALAD DRESSINGS AND SALADS: 881
• SANDWICHES: 931
• HORS DOEUVRE AND APPETIZERS: 947
• CHARCUTERIE AND GARDE MANGER: 987
• PART SEVEN baking and pastry chapter 31 BAKING MISE EN PLACE: 1015
• YEAST BREADS: 1025
• PASTRY DOUGHS AND BATTERS: 1049
• CUSTARDS CREAMS AND MOUSSES: 1093
• FILLINGS FROSTINGS AND DESSERT SAUCES: 1109
• PLATED DESSERTS: 1131
• Appendix: 1161
• Glossary 1167: 1161
• Readings and Resources 1185: 1161
• Recipe Index 1191: 1161
• Subject Index 1202: 1161

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.

Bibliographic information

• Title: The Professional Chef; Professional Chef
• Author: The Culinary Institute of America (CIA)
• Edition: 9, illustrated
• Publisher: John Wiley & Sons, 2011
• ISBN: 0470421355, 9780470421352
• Length: 1232 pages
• Subjects: Cooking / Courses & Dishes / General; Cooking / Methods / General