Cookbook: The Professional Chef

the appetizer:

Here's an opportunity to learn cooking as they teach it in culinary school—and we include two sample recipes from the cookbook to whet your appetite: Steamed Dumplings (Shao-Mai) and Grilled Shiitake Mushrooms with Soy-Sesame Glaze

The Professional Chef
Eighth Edition

From the Culinary Institute of America

Click to Buy This Book

Named one of the five favorite culinary books of this decade by Food Arts magazine, The Culinary Institute of America's The Professional Chef is the gold standard of culinary text books and a mastery of complete knowledge.

The Professional Chef is thoroughly revised and expanded for the modem kitchen—freshly peppered with contemporary methods and ingredients and fully stocked with step-by-step instructions and essential techniques. For the serious professional and dedicated home cook, The Professional Chef is the book to reference and replenish.

Including essential information on nutrition, food and kitchen safety, and tools and ingredients, The Professional Chef explores techniques for the full range of food items from vegetables to poultry, meats to grains, soups to sauces, cakes to quickbreads and custards to confections. With a good understanding of cooking techniques, the reader will then learn plating techniques for salads, sandwiches, hors d'oeuvres, appetizers, entrees, and desserts.

Offering an entirely new section on world cuisine, The Professional Chef features a thoroughly visual orientation with charts, illustrations, maps of all regions and four-color photographs of commonly used ingredients. The Professional Chef creates a confident familiarity with each world cuisine, enabling cooks to intelligently incorporate new flavors, traditions, and techniques into their own rhythms. As Eric Ripert, Chef at Le Bemardin in New York City observes, "The newest edition of The Professional Chef is truly an amazing book of technique. The addition of World Cuisines is a wonderful way of introducing culinary traditions from far away regions to the aspiring students, professionals, and even home cooks enchanted by The Culinary Institute of America. Without a doubt, a true inspiration for all."

The Professional Chef features 650 all-new four-color photographs of fresh ingredients, step-by-step techniques, and plated dishes by award-winning photographer Ben Fink and over 640 recipes with contemporary variations, including 130 basic recipe formulas illustrating fundamental techniques that guide cooks through every essential step, from mise en place to finished dishes.

The Professional Chef is globally considerate, methodically revised, entirely accessible and utterly indispensable to serious cooks. So long a pillar in the culinary community, the CIA's bible of cooking has a place on the shelf of any studious collection. Why not make yours a Pro-Chef Kitchen?

About the School

Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor's and associate's degrees in culinary arts and baking and pastry arts. A network of more than 37,000 alumni in foodservice and hospitality has helped the CIA earn its reputation as the world's premier culinary college. Courses for foodservice professionals are offered at the college's main campus in Hyde Park, NY and at The Culinary Institute of America at Greystone, in St. Helena, CA. Greystone also offers baking and pastry, advanced culinary arts, and wine certification. For more information, visit the CIA Web site at www.ciachef.edu.

Buy the Book

The Professional Chef
Eighth Edition
From the Culinary Institute of America
Wiley
$70.00; 1213 pages
650 color photographs
ISBN: 0-7645-5734-3
Information provided by the publisher.