The Professional Chef
by The Culinary Institute of America
List Price:
Our Price: $42.74
You Save: $27.26 (39%)
Availability: Usually ships in 1-2 business days
Buy Used: from $32.88 (click here)
Category: Book
See more book details and other editions
Book Summary Information
Author: The Culinary Institute of AmericaEdition: Hardcover
Audio: English (Original Language); English (Unknown); English (Published)
Published: 2006-08-28
ISBN: 0764557343
Number of pages: 1232
Publisher: Wiley
Product features:
- ISBN13: 9780764557347
- Condition: USED - VERY GOOD
- Notes:
- Click here to view our Condition Guide and Shipping Prices
Book Reviews of The Professional Chef
Book Review: Classic book
Summary: 4 Stars
Good book, very techinical as it is the CIA's textbook or was at one time. Has most everything you need to know about cooking and lots of recipes as well.
Summary of The Professional Chef
"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.
Professional Books
- Arts & Photography
- Audiobooks on Cassette
- Audiobooks on CD
- Biographies & Memoirs
- Business & Investing
- Children's Books
- Comics & Graphic Novels
- Computers & Internet
- Cooking, Food & Wine
- e-Books
- Engineering
- Entertainment
- Gay & Lesbian
- Health, Mind & Body
- History
- Home & Garden
- Horror
- Law
- Literature & Fiction
- Medicine
- Mystery & Thrillers
- Nonfiction
- Outdoors & Nature
- Parenting & Families
- Professional & Technical
- Reference
- Religion & Spirituality
- Romance
- Science
- Science Fiction & Fantasy
- Sports
- Teens
- Travel
World of Culinary Supervision, Training, and Management, The (4th Edition)by Jerald W. Chesser, Noel C. Cullen
Prentice Hall; Published: 2008-06-01; Hardcover; Book
Best price: $42.00
Price in other shops:
The Professional Chefby The Culinary Institute of America
Wiley; Published: 2006-08-28; Hardcover; Book
Best price: $40.95
Price in other shops:
Kitchen Confidential Updated Ed: Adventures in the Culinary Underbelly (P.S.)by Anthony Bourdain
Harper Perennial; Published: 2007-01-09; Paperback; Book
Best price: $8.34
Price in other shops:
Sauces: Classical and Contemporary Sauce Makingby James Peterson
Wiley; Published: 2008-09-22; Hardcover; Book
Best price: $30.14
Price in other shops:
Bouchonby Thomas Keller
Artisan; Published: 2004-11-15; Hardcover; Book
Best price: $29.00
Price in other shops:
Professional Cooking, College Versionby Wayne Gisslen
Wiley; Published: 2010-01-19; Hardcover; Book
Best price: $69.40
Cookingby James Peterson
Cookbook; Ten Speed Press; Published: 2007-10-01; Hardcover; Book
Best price: $23.98
Price in other shops:
Culinary Artistryby Andrew Dornenburg, Karen Page
Wiley; Published: 1996-11-04; Roughcut; Book
Best price: $17.44
Price in other shops:
What to Drink with What You Eat: The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea - Even Water - Based on Expert Advice from America's Best Sommeliersby Andrew Dornenburg, Karen Page
Bulfinch; Published: 2006-10-02; Hardcover; Book
Best price: $27.45
Price in other shops:
Alineaby Grant Achatz
Achatz; Published: 2008-10-01; Hardcover; Book
Best price: $31.47
Price in other shops:
On Food and Cooking: The Science and Lore of the Kitchenby Harold McGee
Scribner; Published: 2004-11-16; Hardcover; Book
Best price: $21.36
Price in other shops:
Culinary Artistryby Andrew Dornenburg, Karen Page
Wiley; Published: 1996-11-04; Roughcut; Book
Best price: $17.44
Price in other shops:
Sauces: Classical and Contemporary Sauce Makingby James Peterson
Wiley; Published: 2008-09-22; Hardcover; Book
Best price: $29.61
Price in other shops:
The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefsby Karen Page, Andrew Dornenburg
Little, Brown and Company; Published: 2008-09-16; Hardcover; Book
Best price: $18.78
Price in other shops:
In the Hands of a Chef: The Professional Chef's Guide to Essential Kitchen Tools (Culinary Institute of America)by The Culinary Institute of America (CIA)
Wiley; Published: 2007-12-26; Paperback; Book
Best price: $10.80
Price in other shops:
Cooking at Home with The Culinary Institute of Americaby The Culinary Institute of America
Wiley; Published: 2003-09-30; Hardcover; Book
Best price: $16.89
Price in other shops:
Culinary Boot Camp: Five Days of Basic Training at The Culinary Institute of Americaby The Culinary Institute of America, Martha Rose Shulman
Wiley; Published: 2006-05-01; Hardcover; Book
Best price: $15.77
Price in other shops:
Garde Manger: The Art and Craft of the Cold Kitchen (Culinary Institute of America)by The Culinary Institute of America (CIA)
Wiley; Published: 2008-01-03; Hardcover; Book
Best price: $41.85
Price in other shops:
Baking and Pastry: Mastering the Art and Craftby The Culinary Institute of America
Wiley; Published: 2009-05-04; Hardcover; Book
Best price: $44.10
Price in other shops:
The Professional Chef: Study Guideby The Culinary Institute of America (CIA)
Wiley; Published: 2006-09-05; Paperback; Book
Best price: $18.65