Professional Chef by The Culinary Institute of America

From Barnes & Noble

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.

From the Publisher

"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. One hundred and thirty-one 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. It 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, Chef and co-owner, Le Bernardin), The Professional Chef® is an unrivaled reference and source of inspiration for the serious cook.

The Culinary Institute of America (Hyde Park, NY, and St. Helena, CA) was founded in 1946. Known as the Harvard of cooking schools and credited with having "changed the way Americans eat" by The James Beard Foundation, the CIA has trained nearly 50,000 foodservice professionals.

Product Details

• ISBN: 0764557343
  
• ISBN-13: 9780764557347
• Format: Hardcover, 1232pp
• Publisher: Wiley, John & Sons, Incorporated
• Pub. Date: August 2006
• Edition Description: Revised Edition
• Edition Number: 8
• Sales Rank: 792
• Series: Professional Chef Ser.

• Table of Contents

Table of Contents