The Professional Chef
- Downloads：5952
- Type：Epub+TxT+PDF+Mobi
- Create Date：2021-04-27 11:53:04
- Update Date：2025-09-07
- Status：finish
- Author：Culinary Institute of America
- ISBN：0470421355
- Environment：PC/Android/iPhone/iPad/Kindle
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Summary
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。 We have completely reorganized 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， and more。 The new edition features information on global cuisines， an all-new chapter on Plated Desserts， and information on topics of growing importance such as sous vide cooking， seasonality， and sustainability。 The new edition features a new user-friendly design and structure， guiding readers through the basic principles behind each technique at a glance， and then providing more in-depth information along with step-by-step photography。 Complete with hundreds of recipes and four-color photographs throughout， this is the essential reference for any aspiring chef， culinary student， or cooking enthusiast。 For the first time ever， The Professional Chef is also available as a revolutionary interactive iPad edition （978-1-118-12012-5）。
Reviews
Rodney
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I won't even pretend to have read this whole thing， but I tend to stare at it for hours like an 80s kid with a Sears Xmas catalog。 Probably my favorite cookbook， also my heaviest （7 lbs 13。8 oz according to my flour scale）。 I won't even pretend to have read this whole thing， but I tend to stare at it for hours like an 80s kid with a Sears Xmas catalog。 Probably my favorite cookbook， also my heaviest （7 lbs 13。8 oz according to my flour scale）。 。。。more
Laurla2
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freakin 1200 pages！ this book is huge！ i only made it about 500 pages in and ran thru all my library renewals so i'll have to return it and request it again。 a very informative book。 a bit dry and technical for my taste， and sometimes completely over my head using all its fancy french terms that i'm not familiar with。 definitely not the most user friendly book for the average NOT professional， but containing a wealth of knowledge nonetheless。 freakin 1200 pages！ this book is huge！ i only made it about 500 pages in and ran thru all my library renewals so i'll have to return it and request it again。 a very informative book。 a bit dry and technical for my taste， and sometimes completely over my head using all its fancy french terms that i'm not familiar with。 definitely not the most user friendly book for the average NOT professional， but containing a wealth of knowledge nonetheless。 。。。more
Robert
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keep close
Miko2020
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asxasdas
Gail
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Love it。 Well organized， taught me a lot。 I'm not a professional chef， and the batches are huuuge。 12 dozen cookies， lol。 But I loved the baking explanations， and after I converted and reduced the batches， cookies turned out great。 Some if the ingredients were hard to find in my downtown grocery store， but any serious cook expects these hastles。 10 out of 8， great job！ Love it。 Well organized， taught me a lot。 I'm not a professional chef， and the batches are huuuge。 12 dozen cookies， lol。 But I loved the baking explanations， and after I converted and reduced the batches， cookies turned out great。 Some if the ingredients were hard to find in my downtown grocery store， but any serious cook expects these hastles。 10 out of 8， great job！ 。。。more
Patricia
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How can i read this？！
Judi
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A textbook for professional chefs， some of the recipes are for quantities that would not be used in every day cooking but a good reference for techniques in the kitchen。
Denise MacFarland
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This text， along with a cookbook written by Vincent Price （with a few contributions by Boris Karloff） were delightful finds at a local antique mall。 Professional Chef is a fundamentals text for culinary arts programs， so unless you’re cooking for a really large group， you’ll want to reduce volumes for the recipes you want to execute。 The real “gift” content in this book is the wealth of tips， techniques and scientific explanations that underscore why some recipes work and others don’t。
Justin
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This book is true to the title。 I'd recommend it highly for people going into cooking but for a person who just wants to learn how to cook this has a bit too much unnecessary content。 The chapter on running a business or the pictures of all the different types of veggies jump out as examples。 I know they are trying to be complete， but if a professional chef needs a picture to recognize a turnip。。。 This book is true to the title。 I'd recommend it highly for people going into cooking but for a person who just wants to learn how to cook this has a bit too much unnecessary content。 The chapter on running a business or the pictures of all the different types of veggies jump out as examples。 I know they are trying to be complete， but if a professional chef needs a picture to recognize a turnip。。。 。。。more
Elizabeth
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This is one of my go to bible's。 Use is quite often！ This is one of my go to bible's。 Use is quite often！ 。。。more
Morris-Ken Hines
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This book was used in a cooking class that I took and it will always be used for the rest of my life。 It has everything a person will need and the only cookbook and recipe book a person should ever need。 This book is the only book in the kitchen。
Sara
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This book has it all and explains it all。 This is a great book。 I have a hundred cookbooks and I love this one the most。
Carolina Rivera
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I WANT TO KNOW LITTLE MORE ABOUT COOK。
Victoria Starke
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A wonderful text and resource。 Buy this and a digital scale and you're set。 A wonderful text and resource。 Buy this and a digital scale and you're set。 。。。more
Page
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I've always wanted to know the proper techniques， how I'm supposed to do things。 A quick glance， a quick one， it seems I may have found my answer。 Today I used it to make a vegetable stock and simple miropoix， done and done。 Better still， very few vegetables left in fridge to go bad。 My point， most books give you an exact recipe-though this one has though too， it also provides guidelines so you can go at will; with what you have。 Helpful I've always wanted to know the proper techniques， how I'm supposed to do things。 A quick glance， a quick one， it seems I may have found my answer。 Today I used it to make a vegetable stock and simple miropoix， done and done。 Better still， very few vegetables left in fridge to go bad。 My point， most books give you an exact recipe-though this one has though too， it also provides guidelines so you can go at will; with what you have。 Helpful 。。。more
Lisa
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An excellent kitchen bible for anyone serious about cooking。 I got this from the library to see if it was worthwhile- it is on the pricey side- but I am quite sure I want my own copy now。 （I may see about getting a used copy or an older edition。）
Cristina
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8th edition。 In certain cases I wish there were more demos but of course， the students are spending more time in practice so it makes sense。
Ademog
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Basic book for culinary student
Yaaresse
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This is basically the cookbook for the Culinary Institute of America。 If you have the fortitude to wade through it， you will learn a huge amount about cooking， chemistry， presentation， technique。 You will also probably develop very strong arm and back muscles lifting it。 I kid you not， the thing is massive。 Unless you're a serious culinary student， it's probably overkill。 This is basically the cookbook for the Culinary Institute of America。 If you have the fortitude to wade through it， you will learn a huge amount about cooking， chemistry， presentation， technique。 You will also probably develop very strong arm and back muscles lifting it。 I kid you not， the thing is massive。 Unless you're a serious culinary student， it's probably overkill。 。。。more
Carolyn Fuentes
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The book contained exclusive food history and general information regarding measurements for inventory and set-ups， business， food storage safety， recipes， food preparation， kitchen tools， etc。 I loved it！
Jennifer Goodale
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Great go to text book！ my version is a much later edition。 must have in your collection。
Jeanne
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An absolutely wonderful textbook all about food and its preparation。 It has basic recipes for the foundation of just about every dish。 No chance I'll read it all any time soon， but as a cook's reference and training manual it can't be beat。 An absolutely wonderful textbook all about food and its preparation。 It has basic recipes for the foundation of just about every dish。 No chance I'll read it all any time soon， but as a cook's reference and training manual it can't be beat。 。。。more
Stevf Chauca
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This review has been hidden because it contains spoilers。 To view it， click here。 mkk
Bill
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A great resource book。 It is really a text book for people studying to become a chef
Adam Vigh
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I can't recommend this book highly enough。 Don't let the thickness intimidate you， you'll you have such a good time reading it you hardly notice。 Wether you an apprentice chef， seasoned vet or just someone who love to cook you'll get something out of the professional chef。 I can't recommend this book highly enough。 Don't let the thickness intimidate you， you'll you have such a good time reading it you hardly notice。 Wether you an apprentice chef， seasoned vet or just someone who love to cook you'll get something out of the professional chef。 。。。more
Steve
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All the basics are in here whether you're an aspiring home cook or professional chef， with step by step instruction， visual aides， and definitions。 Concepts from food cost to forcemeats are treated with language that progressively starts with basic terminology to more "chef" lingo as the topics increase in precision and difficulty。 Highly recommend。 It will become your go-to tome for all things culinary。 All the basics are in here whether you're an aspiring home cook or professional chef， with step by step instruction， visual aides， and definitions。 Concepts from food cost to forcemeats are treated with language that progressively starts with basic terminology to more "chef" lingo as the topics increase in precision and difficulty。 Highly recommend。 It will become your go-to tome for all things culinary。 。。。more
Zoe Sullivan
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INFORMATION OVERLOAD！！ I love it！ This is a must have for anyone loving their kitchen ;）
Terri
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A good resource for classic， mostly scaleable recipies for the home cook or use to improve upon your understanding of technique before attempting other recipies。 One of my favorite go-to books （particularly for pastry cream）。 See also the CIA chocolate book for blow your mind accessibility to world class confectionary。
Trevor
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Worth getting the e version / ipad app that has video tutorials etc。sorry print！
CD
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So you think you can cook？ If you can't with this guides help， you may not be able to read either。 This newest version of the classic 'how-to-cook-everything' is one of the first must have books for chef， cook， or food lover of any and all skills。 So you think you can cook？ If you can't with this guides help， you may not be able to read either。 This newest version of the classic 'how-to-cook-everything' is one of the first must have books for chef， cook， or food lover of any and all skills。 。。。more
Reference
google book https://www.google.com/search?tbm=bks&q=The Professional Chef
hathitrust digital library https://babel.hathitrust.org/cgi/ls?q1=The Professional Chef&field1=ocr&a=srchls&ft=ft&lmt=ft
The British Library https://bll01.primo.exlibrisgroup.com/discovery/search?query=any,contains,The Professional Chef&tab=LibraryCatalog&search_scope=Not_BL_Suppress&vid=44BL_INST:BLL01&lang=en&offset=0