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    Lists | March 13, 2015

    Hanya Yanagihara: IMG Nine Tips for Finishing That Novel

    My second novel, A Little Life — about a group of men in New York and their friendship over the course of 30 years — will be published... Continue »
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      A Little Life

      Hanya Yanagihara 9780385539258


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Other titles in the Professional Chef series:

The Professional Chef (Professional Chef)


The Professional Chef (Professional Chef) Cover

ISBN13: 9780764557347
ISBN10: 0764557343
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Average customer rating based on 2 comments:

mohd haleem, October 17, 2008 (view all comments by mohd haleem)
i am student of ihm and i have read this book in my college . it is best for learning professionally a cooking and after learning by this book any one can become a chef and can understand easily and currently i bought this book and start reading
this is best book of cooking
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(2 of 4 readers found this comment helpful)
subardan, September 28, 2006 (view all comments by subardan)
i am a professnol chef from kathmandu nepal and me and my seniour likes this book very much i like this as my desire and i learn so many things from this
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Product Details

Quantity cookery
Manufactured by:
Culinary Institute of America
Culinary Institute of America
The Culinary Institute of America
Culinary Institute of America
The Culinary Institute of America
Methods - Professional
Cooking and Food-Professional and Quantity
Professional Cooking & Culinary Arts
Edition Number:
Professional Chef
Publication Date:
10.96x8.88x2.24 in. 7.78 lbs.

Related Subjects

Business » Management
Cooking and Food » General
Cooking and Food » Professional and Quantity
Cooking and Food » Professional and Quantity » General
Textbooks » General

The Professional Chef (Professional Chef)
0 stars - 0 reviews
$ In Stock
Product details 1232 pages John Wiley & Sons - English 9780764557347 Reviews:
"Synopsis" by , "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.
"Synopsis" by , 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.
"Synopsis" by , "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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