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 The Professional Chef, 8th Edition :: 0764557343
Description
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"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.Editorial Descriptions are usually submitted by the manufacturers, publishers and authors. Contact us if you are one of them, and wish to change the above description. |
Reviews
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Author: Guest
This book is a great study guide to accompany the text. However, most people will be quite happy just to buy the textbook and the knife guide, but not the study guide.
NOTE TO REVIEWERS: If you are stupid enough to order a book without reading the details first, DO NOT BLAME THE BOOK! A review based on your error is not useful to other readers.
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Author: Guest
I am studying to become a professional chef one day and decided to purchase this book. It has a lot of technique and helpful hints, but I notice it does not tell you much about sanitation. I notice there is a new book out called the Study Guide for the Servsafe Exam: Key Review Questions and Answers with Explanations and that book really covered the subject very well. Now when I finally start my own restaurant I will do well in all areas of culinary.
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Author: Guest
I have been working this book and workbook over for sometime. It has many typos which upset me greatly because someone should have picked up on it...but the overall concept is a good one.
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Author: Guest
This is what it claims, a study guide companion to the CIA's Professional Chef 7th Edition, which is a textbook meant not for the home chef, but for the aspiring professional chef.That said, it's a very good guide to dedicated students of cookery (I'm not a professional chef, myself), and provides structure and sets expectations of what you are expected to learn from the main text. As a home chef dedicated to gourmet and quality cookery, I have been studying the primary text and occasionally seeking some structure to my own experiments and studies. While I don't have the liberty of following the text from Chapter 1 to the end (I can't afford to not cook for my family and that requires some compromise), the study guide does a great job of summarizing the points and lessons in each chapter. As a study guide, this is not really useful on it's own, so I believe that it should only be purcahsed with The Profesional Chef. If you don't, you will be woefully disappointed. If you are only interested in recipes, than this isn't so useful to you, as it is about summarizing the factual knowledge you are expected to learn and retain in the process of this course.
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Author: Guest
For anyone who owns 'The Professional Chef,' this books makes for a great one-two punch. It helps any serious food enthusiast get the most out of TPC by walking you through a logical progression.I've noted the other reviewer's "Beware" warning, but I think it needlessly discourages people from buying a book that they would otherwise find quite useful. Yes, beware that this isn't a cookbook, but note that it IS a great sidekick to the best cookbook you'll ever own.
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