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The Professional Chef
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The Professional Chef Hardcover - 2001

by The Culinary Institute of America (Cia)


From the publisher

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.

First line

The first restaurant (as we know restaurants today) opened in Paris in 1765, when M. Boulanger, a tarvern keeper, served a dish of sheep's feet, or trotters, in a white sauce as a restorative.

Details

  • Title The Professional Chef
  • Author The Culinary Institute of America (Cia)
  • Binding Hardcover
  • Edition 7th
  • Pages 1036
  • Volumes 1
  • Language ENG
  • Publisher John Wiley & Sons, New York
  • Date September 5, 2001
  • Illustrated Yes
  • ISBN 9780471382577 / 0471382574
  • Weight 6.74 lbs (3.06 kg)
  • Dimensions 11.22 x 8.95 x 1.93 in (28.50 x 22.73 x 4.90 cm)
  • Library of Congress subjects Quantity cookery
  • Library of Congress Catalog Number 2001026112
  • Dewey Decimal Code 641.57
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The Professional Chef
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The Professional Chef

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Wiley, 2001-09-05. Hardcover. Good. 8x1x11. This listing is for The Professional Chef This edition is very similar to the most current updated edition, ISBN 0470421355 Please be sure to buy the earlier and much cheaper edition for your class and SAVE MONEY on your textbook expenses! We personally guarantee that you can use this edition for your class. If for some reason you're unhappy with any of our textbooks products, you are welcome to return the book back to us within 30 days of the purchase for a full refund.
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The Professional Chef
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The Professional Chef
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U.S.A.: Wiley Publications. Fine +. 2001. Glossy Hardback. 0471382574 Oversized 1036pp including cooking time charts for selected food categories, metric conversions, glossary, recipe index, and subject index Color step-by-step hoss for techniques Very heavy, large book so DOMESTIC ORDERS ONLY and only regular mailing is available .
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The Professional Chef

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