Overview
 1232 pages Aug 2006 Culinary Institute of America
The Professional Chef, the official text of The Culinary Institute of America's culinary degree program, has taught tens of thousands of chefs the techniques and fundamentals that have launched their careers. Now, in a revolutionary revision, the Eighth Edition includes lavish, four-color photography and clear, instructive text moving from mise en place (preparation) to finished dishes. Over 640 classic and contemporary recipes--with approximately 200 variations--are included especially for their use of fundamental techniques. These techniques and recipes give students a foundation from which to build an exciting personal repertoire.
PARTIAL CONTENTS: Introduction. The Culinary Professional. Tools and Ingredients in the Professional Kitchen. Stocks, Sauces and Soups. Meats, Poultry, Fish, and Shellfish. Vegetables, Potatoes, Grains, and Legumes, and Pasta and Dumplings. Breakfast and Garde Manger. Baking and Pastry. Appendix. Glossary. Readings and Resources. Recipe Index. Subject Index.
NEW CHAPTERS: Menus and Recipes. The Basics of Nutrition and Food Science. Fruit, Vegetable, and Fresh Herb Identification. Dairy and Egg Purchasing and Identification. Dry Goods Identification. Mise en Place for Meats, Poultry, and Fish. Mise en Place for Vegetables and Fresh Herbs. Cooking Eggs. Charcuterie and Garde Manger. Baking Mise en Place. Yeast Breads. Quickbreads, Cakes, and Other Batters. Pastry Doughs and Cookies. Icings, Dessert Sauces, and Creams.
Testimonials
"A serious reference for serious cooks. It will definitely take a place of prominence in your library."-Thomas Keller, Chef and Owner, The French Laundry
"Simply the most valuable cookbook you can own."-Michael Ruhlman, Author of the Making of a Chef and the Soul of a Chef
"An unequaled reference and source of inspiration. The Culinary Institute of America has done an outstanding job updating and revising what has become a bible in my kitchen."-Waldy Malouf, Chef and Co-Owner, Beacon Restaurants
"A very impressive selection of methods, techniques, and recipes. . . . Simply put, it is excellent."-David Burke, Executive Chef, Park Avenue Cafe and Smith & Wollensky Restaurant Group
"I am certain that this new edition will quickly become the bible for all chefs."-Paul Bocuse
"With extreme vigor and precision, The Professional Chef provides the techniques and basics needed to understand real cooking, which translates into creating with intelligence and respecting products."-Eric Ripert, Chef and Co-Owner, Le Bernardin
"The professional chef was our bible when we opened our first restaurant in 1981 . . . and it's still where we turn when we're stumped in the kitchen."-Susan Feniger and Mary Sue Milliken, Chefs and Owners, Border Grill and Ciudad
Reviews
THE PROFESSIONAL CHEF by the Culinary Institute of America, a reference work for cooking pros and serious home cooks since the 1950s appears in its seventh edition from John Wiley in October. The 1,056-page work has been redesigned with new color photography throughout, 1,400 photos in all. "The philosophy of cooking and the way of looking at the fundamentals of cooking have changed since we published the sixth edition in 1996," says senior editor Pam Chirls, "and in this one, the visual aspect of cooking drives the content. If you're making pasta, in the existing edition you get a written explanation and recipes. In the new edition, we have step-by-step photographs to help the reader function in the kitchen." Pro Chef 7, as it is familiarly known, also includes more than 660 recipes with some 200 variations. (Publishers Weekly, July 2001)
In the seventh revised edition of the basic textbook for the Culinary Institute of America (CIA), the editors claim they explain to the potential chef not just how to cook, but why the CIA insists on doing things the way it does. Since the CIA is often criticized for problems ranging from its devotion to classic French technique to its role in maintaining the patriarchy that dominates the profession, such justification seems in order. But there is actually little of it, either in the introductory essays or in the text that follows. There is little else to find fault with in this well-organized, comprehensive text. But while anyone aspiring to a career in food service may find it useful, it falls short of being a good learning text for the average cook. Its recipes are all written in scaled formulas, rather than in the cups and spoons measures most consumers use. In addition, those recipes mostly yield ten servings, and the task of reducing them to manageable proportions will put off most nonprofessional users. So although this an excellent guide to the profession, it is recommended only for academic libraries supporting culinary programs and larger public libraries with comprehensive cookery collections. -Tom Cooper, Richmond Heights Memorial Lib, MO (Library Journal, September 15, 2001)
"attractively repackaged so as to appeal to the ambitious home cook." (The New Yorker, September 24, 2001)
"...for something more technical I love The Professional chef.a huge and comprehensive guide through all aspects of cooking professionally, and is like a bible..." (Restaurant, 28 August 2002)
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