The Professional Chef
by The Culinary Institute of America
(Click here)
Book Summary Information
Author: The Culinary Institute of AmericaEdition: Hardcover
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2006-08-28
ISBN: 0764557343
Number of pages: 1232
Publisher: Wiley
Accessories:
Book Reviews of The Professional Chef
Book Review: It was a gift recommended by a graduate of the C.I.A.
Summary: 5 Stars
Our son has a passion for cooking, he's rather proficient at it but most all of his knowledge is homegrown by assisting me (his father) who in turn had come under the tutorship of my father who was a renowned pastry chef and all around great cook.
In WWII he was the private chef for Gen. Omar Bradley stateside with the rank of T5. Upon hearing of a new unit comprised of elite Canadian and U.S. troops which was being developed to blanket Norway to disassemble the infrastructure of the country in order to cripple the Nazi mobility and communications post invasion. Much to the dismay of Gen. Bradley, (my father being a first generation Franco-American) volunteered to this Special Forces Unit which trained in every aspect of invasion from cold weather skiing to para-trooping behind enemy lines and the disciplined art of hand to hand combat. This unit was to be known by the Germans as the "Black Devils" or as it was knows in the States and Canada; the "First Special Service Forces" (FSSF).
To discourage him from transferring out, the General indicated to him that he would have to relinquish his stripes an return to being a buck private if he were to leave and join the FSSF. Without hesitation, my father agreed and went on to be not only the field mess Sergeant but also instrumental in due to his fluency of French and Italian which had him being the default interpreter for Colonel Fredericks who would later attain the rank of General. He performed both of these duties for the unit where he kept the troops well fed in some of the most battled locations such as the Aleutian Islands, Anzio Beachhead, Monte La Defensa, Monte Casino, Rome, Paris, Monte Carlo and eventually to Norway where he and his comrades in arms received each a personal commendation from the King of Norway for liberating the country of the German war machine. This elite unit would go on to suffer casualties of better than 80% of the troops assigned to it and birthed the programs we know today as the "Rangers", "Green Berets", "Navy Seals" and so forth, all special forces in the US Military were conceived and patented after this bunch of elite ragtags with one vision in mind and that was to succeed in every mission assigned to them without regard for their personal well being and in which they were 100% successful in accomplishing.
Okay, yes, I digress to a subject which you may conceive as not fully pertinent to the subject of the book, but it's not only my pride which percolates whenever I think of cooking and my father, you see, it goes much deeper than simply cooking. The preface of this review not only deals with cooking but with the character of an individual of which his grandson, my son; the recipient of this book, follows in his footsteps in giving of himself and his time by volunteering every week at a homeless shelter where he prepares fantastic dishes from some of the most menial ingredients afforded him, Spam may be King in Hawaii, but it has been reborn into a New England delicacy by careful preparation under some of the master chefs who authored this book.
In order to be able to prepare fine cuisine for people who otherwise would never have the opportunity to partake in some of these dishes, he requested this book from us for Christmas in order to enrich his God given talent in the better art of food preparation and presentation. Along with gift certificates he received from us, friends and other family members, he was able to procure the 'Pro-Model' Kitchen-Aid stand mixer and has been quite successful in wowing his 'client base' with dishes which are now being passed on to some of the other shelters where he has shared his recipes and preparation techniques.
A friend and long acquaintance of our son, D.D. a graduate of the Culinary Institute of America recommended this book as: "if you were to get one and only one book on food preparation, it has to be "The Professional Chef", the ultimate text book for the CIA. With my son being a successful person in his own right, it is always quite tough to give him a gift which he would really want, need and use, and thanks to Amazon's next day shipping, and discounted prices, we were able to get this book for him on 12/23 and subsequently have it in our home the next day at a price point which was still less than regular retail at two large brick & mortar large book stores in our area which did not have this book in stock.
Summary of The Professional Chef
"A serious reference for serious cooks." ?Thomas Keller, Chef and owner, The French LaundryNamed 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. 131 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
- 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), The Professional Chef is an unrivaled reference and source of inspiration for the serious cook.
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