About this item
Highlights
- About the Author: Founded in 1946, The Culinary Institute of America is the world's premier culinary college.
- 960 Pages
- Cooking + Food + Wine, Methods
Description
About the Book
""How to cook everything from the best culinary school in America. This is The Mothership for recipes and basic culinary techniques. Anyone and everyone serious about food and cooking should have one in their kitchen." --Anthony Bourdain The cornerstone of our publishing partnership with The Culinary Institute of America, The Professional Chef has been one of the top professional cooking books since 1962, through nine editions and more than sixty years. A constant in-the-kitchen resource for culinary students and culinary professionals, The Professional Chef teaches proper culinary technique and includes nearly 900 recipes for instruction and inspiration. The focus has been on three target markets: Professional chefs learning in corporate training programs or professional chefs pursuing professional development courses Culinary arts students: 78% are enrolled in 2-year / community college programs, 22% in 4-year universities, including the CIA itself Hospitality management students taking cooking courses"--From the Back Cover
The Professional Chef is the quintessential kitchen companion from The Culinary Institute of America, used by hundreds of America's top chefs. This updated 10th Edition presents the skills and quality standards needed to master the fundamentals of cooking. A refreshed, modern design features simplified definitions and techniques streamlined into step-by-step instructions to support aspiring chefs and culinary students of any level.
Revisions in the 10th edition include using modern plant-forward ingredients, in line with the CIA and Harvard's Menus of Change initiative, highlighting that vegetables can also be the star at the center of the plate. The authors merged meat and vegetable cookery chapters, and updated some recipes to feature plant-based ingredients, all revised in the CIA's own test kitchen.
Chapters are reorganized to follow the CIA Culinary Fundamentals course more closely, with new troubleshooting sections based on frequent classroom questions, to help students and chefs solve problems before they occur, with updated text and photo examples.
Updates for instructors and students include:
- "Method at a Glance" and "Method in Details" features provide overviews and in-depth step-by-step guidance
- "Beyond the Basics" sections offer ideas for expanding and improving upon techniques and recipes, with "Tips of the Trade" advice from real world kitchens
- "Preserving the Flavor" provides finishing instructions for each recipe and suggestions for reusing recipe byproduct
- Techniques now include two sections of recipes: base examples, and "More to Try" variations for further exploration, plus "Quality Criteria" that describe the expected results from each technique
- Includes even more recipes, illustrated with over 100 new full-color photos of ingredients, techniques, and plated dishes. Over 300 photos in total
With focus on the simplicity and freshness of food and perfect kitchen technique, The Professional Chef, Tenth Edition is an essential introduction for students, and reference for every professional and home cook.
Review Quotes
"The bible for all chefs."
--Paul Bocuse
"The tenth edition of The Professional Chef is the handbook for aspiring chefs. These essential techniques, with a reverence to tradition and an eye to the future, are the key to mastering the art of cooking."
--Thomas Keller
"Whether you are starting your culinary career, are an aspiring home chef, or a professional in need of a refresher, this book is the resource for you. It is a must-have for anyone who believes Food is Life."
--Anne Burrell '96
"Every dish has a soul. In order to tell your story and execute your vision, you need the foundation. The Professional Chef is the book that helped me master the fundamentals so I could shape my own identity as a chef."
--Kwame Onwuachi '13
"As a Chef cooking over 20 years in the industry, I have always relied on the foundation that The Professional Chef. To me, this book needs to be a part of each and every chef's library who wants to succeed and build a lasting career and legacy in this industry."
--Maneet Chauhan '00
"In this era of plant-forward cooking, The Professional Chef gives vegetables, grains, and legumes their place at the center of the plate. It is the go-to resource for how to build flavor and get the most from your ingredients."
--Kyle Connaughton
"How to cook everything from the best culinary school in America. This is The Mothership for recipes and basic culinary techniques. Anyone and everyone serious about food and cooking should have one in their kitchen."
--Anthony Bourdain '78
About the Author
Founded in 1946, The Culinary Institute of America is the world's premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master's, bachelor's, and associate degrees with majors in culinary arts, baking & pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore.