Synopses & Reviews
The Professional Chef
, the official text of The Culinary Institute of America's culinary degree program, has taught tens of thousands of chefs the techniques and fundamentals that have launched their careers.
Now in a revolutionary revision, The Professional Chef, Seventh Edition not only teaches the reader how, but is designed to reflect why the CIA methods are the gold standard for chefs. With lavish, four-color photography and clear, instructive text, The Professional Chef, Seventh Edition guides culinary students--professional aspirants and serious home cooks, alike--to mastery of the kitchen. Over 660 classic and contemporary recipes, with almost 200 variations, were chosen especially for their use of fundamental techniques. These techniques and recipes form a foundation from which a professional chef or home cook can build a personal repertoire.
From mise en place (preparation) to finished dishes, the book covers Stocks, Sauces, and Soups; Meats, Poultry, Fish, and Shellfish; Vegetables, Potatoes, Grains, and Legumes, Pasta and Dumplings; Breakfast and Garde Manger; Baking and Pastry. In addition to a comprehensive treatment of techniques and recipes, The Professional Chef, Seventh Edition teaches readers other critical elements of the professional chef's domain--much of it universally applicable to any kitchen. From "An Introduction to the Professional," to the identification of tools and ingredients, to nutrition, food science and food and kitchen safety, the book is a wealth of beautifully presented information useful for any cook.
The Culinary Institute of America has been hailed as "The nation's most influential training school for professional cooks" by Time magazine. The Professional Chef, Seventh Edition, the cornerstone of its program in book form, belongs on the shelf of every serious cook.
THE PROFESSIONAL CHEF by the Culinary Institute of America, a reference work for cooking pros and serious home cooks since the 1950s appears in its seventh edition from John Wiley in October. The 1,056-page work has been redesigned with new color photography throughout, 1,400 photos in all. "The philosophy of cooking and the way of looking at the fundamentals of cooking have changed since we published the sixth edition in 1996," says senior editor Pam Chirls, "and in this one, the visual aspect of cooking drives the content. If you're making pasta, in the existing edition you get a written explanation and recipes. In the new edition, we have step-by-step photographs to help the reader function in the kitchen." Pro Chef 7, as it is familiarly known, also includes more than 660 recipes with some 200 variations. (Publishers Weekly, July 2001)
In the seventh revised edition of the basic textbook for the Culinary Institute of America (CIA), the editors claim they explain to the potential chef not just how to cook, but why the CIA insists on doing things the way it does. Since the CIA is often criticized for problems ranging from its devotion to classic French technique to its role in maintaining the patriarchy that dominates the profession, such justification seems in order. But there is actually little of it, either in the introductory essays or in the text that follows. There is little else to find fault with in this well-organized, comprehensive text. But while anyone aspiring to a career in food service may find it useful, it falls short of being a good learning text for the average cook. Its recipes are all written in scaled formulas, rather than in the cups and spoons measures most consumers use. In addition, those recipes mostly yield ten servings, and the task of reducing them to manageable proportions will put off most nonprofessional users. So although this an excellent guide to the profession, it is recommended only for academic libraries supporting culinary programs and larger public libraries with comprehensive cookery collections. --Tom Cooper, Richmond Heights Memorial Lib, MO (Library Journal, September 15, 2001)
"attractively repackaged so as to appeal to the ambitious home cook." (The New Yorker, September 24, 2001)
"...for something more technical I love The Professional chef...a huge and comprehensive guide through all aspects of cooking professionally, and is like a bible..." (Restaurant, 28 August 2002)
"A serious reference for serious cooks. It will definitely take a place of prominence in your library."-Thomas Keller, Chef and Owner, The French Laundry
"Simply the most valuable cookbook you can own."-Michael Ruhlman, Author of the Making of a Chef and the Soul of a Chef
"An unequaled reference and source of inspiration. The Culinary Institute of America has done an outstanding job updating and revising what has become a bible in my kitchen."-Waldy Malouf, Chef and Co-Owner, Beacon Restaurants
"A very impressive selection of methods, techniques, and recipes. . . . Simply put, it is excellent."-David Burke, Executive Chef, Park Avenue Cafe and Smith & Wollensky Restaurant Group
"I am certain that this new edition will quickly become the bible for all chefs."-Paul Bocuse
"With extreme vigor and precision, The Professional Chef provides the techniques and basics needed to understand real cooking, which translates into creating with intelligence and respecting products."-Eric Ripert, Chef and Co-Owner, Le Bernardin
"The professional chef was our bible when we opened our first restaurant in 1981 . . . and it's still where we turn when we're stumped in the kitchen."-Susan Feniger and Mary Sue Milliken, Chefs and Owners, Border Grill and Ciudad
Includes bibliographical references (p. 1015-1020) and indexes.
Table of Contents
List of Recipes.
PART ONE: THE CULINAR PROFESSIONAL
CHAPTER ONE: Introduction to the Profession.
CHAPTER TWO: Menus and Recipes.
CHAPTER THREE: The Basics of Nutrition and Food Science.
CHAPTER FOUR: Food and Kitchen Safety.
PART TWO: TOOLS AND INGREDIENTS IN THE PROFESSIONAL KITCHEN.
CHAPTER FIVE: Equipment Identification.
CHAPTER SIX: Meats, Poultry, and Game Identification.
CHAPTER SEVEN: Fish and Shellfish Identification.
CHAPTER EIGHT: Fruit, Vegetable, and Fresh Herb Identification.
CHAPTER NINE: Dairy and Egg Purchasing and Identification.
CHAPTER TEN: Dry Goods Identification.
PART THREE: STOCKS, SAUCES, AND SOUPS.
CHAPTER ELEVEN: Mise en Place for Stocks, Sauces, and Soups.
CHAPTER TWELVE: Stocks.
CHAPTER THIRTEEN: Sauces.
CHAPTER FOURTEEN: Soups.
PART FOUR: MEATS, POULTRY, FISH, AND SHELLFISH.
CHAPTER FIFTEEN: Mise en Place for Meats, Poultry, and Fish.
CHAPTER SIXTEEN: Fabricating Meats, Poultry, and Fish.
CHAPTER SEVENTEEN: Grilling and Broiling, Roasting and Baking.
CHAPTER EIGHTEEN: Saut?ing, Pan Frying, and Deep Frying.
CHAPTER NINETEEN: Steaming and Submersion Cooking.
CHAPTER TWENTY: Braising and Stewing.
PART FIVE: VEGETABLES, POTATOES, GRAINS AND LEGUMES, AND PASTA AND DUMPLINGS.
CHAPTER TWENTY-ONE: Mise en Place for Vegetables and Fresh Herbs. CHAPTER TWENTY-TWO: Cooking Vegetables.
CHAPTER TWENTY-THREE: Cooking Potatoes.
CHAPTER TWENTY-FOUR: Cooking Grains and Legumes.
CHAPTER TWENTY-FIVE: Cooking Pasta and Dumplings.
PART SIX: BREAKFAST AND GARDE MANGER.
CHAPTER TWENTY-SIX: Cooking Eggs.
CHAPTER TWENTY-SEVEN: Salad Dressings and Salads.
CHAPTER TWENTY-EIGHT: Sandwiches.
CHAPTER TWENTY-NINE: Hors-d'Oeuvre and Appetizers.
CHAPTER THIRTY: Charcuterie and Garde Manger.
PART SEVEN: BAKING AND PASTRY.
CHAPTER THIRTY-ONE: Baking Mise en Place.
CHAPTER THIRTY-TWO: Yeast Breads.
CHAPTER THIRTY-THREE: Quick Breads, Cakes, and Other Batters.
CHAPTER THIRTY-FOUR: Pastry Doughs and Cookies.
CHAPTER THIRTY-FIVE: Icings, Dessert Sauces, and Creams.
Readings and Resources.