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The Professional Chef (Professional Chef)by The Culinary Institute of America
Synopses & Reviews
The Professional Chef is among the best-selling titles in Wiley's cooking program and represents the cornerstone book in our publishing partnership with the CIA. This is a multi-million-dollar project with high visibility, high impact, and broad opportunities. Once again, we will completely reorganize this book to reflect the way that people cook in the kitchen today, with the best of foods and flavors from around the world. The book reviews ingredients, equipment, and skills of the professional chef. It then explores the techniques for the full range of food items: vegetables, potatoes, grains, legumes, pasta, meats, fish and seafood, poultry, eggs, fruits, soups, sauces, quickbreads and cakes, yeast breads, doughs and crusts, cookies, custards, creams and frozen desserts, and chocolates and confections. With a good understanding of techniques, the reader will then learn plating techniques for salads, sandwiches, hors d' oeuvres, appetizers, entrees, and desserts. The book also explores cooking styles from around the world that have influenced the ingredients we use and the way we use them, including classical French, regional European, and Asian and Pacific traditions, as well as the cuisines that define different regions within the U.S. Finally, it introduces 641 recipes plus variations, and offers a thoroughly visual orientation with charts, illustrations, maps, and 642 specially commissioned, all-new four-color photographs by award-winning photographer Ben Fink, illustrating ingredients, step-by-step techniques, and finished dishes.
"The Professional Chef" is the cornerstone of Wiley's publishing partnership with the Culinary Institute of America (CIA). This book is a classic kitchen reference, a "bible for all chefs" (Paul Bocuse), from the institution that "Time" magazine has declared "the nation's most influential training school for professional cooks." In addition to a comprehensive foundation in classical European cooking, this all-new reference includes a new global focus, with foods and flavors from all over the world, plus all-new step-by-step photography.
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.
"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.
Written "with extreme vigor and precision" (Eric Ripert), The Professional Chef is an unrivaled reference and source of inspiration for the serious cook.
Table of Contents
List of Recipes.
PART ONE: The Culinary Professional
1 Introduction to the Profession.
2 Menus and Recipes.
3 The Basics of Nutrition and Food Science.
4 Food and Kitchen Safety.
PART TWO: World Cuisines
5 The Americas.
PART THREE: Tools and Ingredients in the Professional Kitchen.
8 Equipment Identification.
9 Meat, Poultry, and Game Identification.
10 Fish and Shellfish Identification.
11 Fruit, Vegetable, and Fresh Herb Identification.
12 Dairy and Egg Purchasing and Identification.
13 Dry Goods Identification.
PART FOUR: Stocks, Sauces, and Soups.
14 Mise en Place for Stocks, Sauces, and Soups.
PART FIVE: Meats, Poultry, Fish, and Shellfish
18 Mise en Place for Meats, Poultry, and Fish.
19 Fabricating Meats, Poultry, and Fish.
20 Grilling and Broiling, Roasting and Baking.
21 Sautéing, Pan Frying, and Deep Frying.
22 Steaming and Submersion Cooking.
23 Braising and Stewing.
PART SIX: Vegetables, Potatoes, Grains and Legumes, and Pasta and Dumplings.
24 Mise en Place for Vegetables and Fresh Herbs.
25 Cooking Vegetables.
26 Cooking Potatoes.
27 Cooking Grains and Legumes.
28 Cooking Pasta and Dumplings.
29 Cooking Eggs.
30 Salad Dressings and Salads.
32 Hors d’Oeuvre and Appetizers.
33 Charcuterie and Garde Manger.
34 Baking Mise en Place.
35 Yeast Breads.
36 Pastry Doughs and Batters.
37 Custards, Creams, and Mousses.
38 Fillings, Frostings, and Dessert Sauces.
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