The Professional Chef Review
If you were to read this book cover-to-cover, you would know exactly what was being talked about on any cooking channel. But then you'd also be able to separate the pretenders (like Rachel Ray, Bibby Flay, and the "slap-it-on-a-plate" gang) from someone who at least loves the craft (Emeril, Anthony Bourdain) despite cutting a lot of corners. Moreover, you would save yourself decades of frustration in the kitchen by merely understanding the science nutrition combined with the technology of cooking (teche, or technique). And at the end of your life, if you accomplished nothing else, you might be able to look back and say, "Well, at least I ate like a king!"
Get this book, then read it. Internalize it. Teach it to others. It will be worth it.
The Professional Chef Overview
Next to their knives, the tool America's top chefs have used to learn their cooking skills
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 Professional Chef, Seventh Edition not only teaches the reader how, but is designed to reflect why the CIA methods are the gold standard for chefs. With lavish, four-color photography and clear, instructive text, The Professional Chef, Seventh Edition guides culinary students--professional aspirants and serious home cooks, alike--to mastery of the kitchen. Over 660 classic and contemporary recipes, with almost 200 variations, were chosen especially for their use of fundamental techniques. These techniques and recipes form a foundation from which a professional chef or home cook can build a personal repertoire.
From mise en place (preparation) to finished dishes, the book covers Stocks, Sauces, and Soups; Meats, Poultry, Fish, and Shellfish; Vegetables, Potatoes, Grains, and Legumes, Pasta and Dumplings; Breakfast and Garde Manger; Baking and Pastry. In addition to a comprehensive treatment of techniques and recipes, The Professional Chef, Seventh Edition teaches readers other critical elements of the professional chef's domain--much of it universally applicable to any kitchen. From "An Introduction to the Professional," to the identification of tools and ingredients, to nutrition, food science and food and kitchen safety, the book is a wealth of beautifully presented information useful for any cook.
The Culinary Institute of America has been hailed as "The nation's most influential training school for professional cooks" by Time magazine. The Professional Chef, Seventh Edition, the cornerstone of its program in book form, belongs on the shelf of every 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, CIA has trained tens of thousands of foodservice professionals.
The Professional Chef Specifications
Recognized as the definitive cooking school textbook, the Culinary Institute of America's The Professional Chef is also the perfect guide for independent study at home. More than 1,000 pages are packed into the voluminous seventh edition, with information and recipes designed to teach technique. It is so comprehensive, it could be the only cookbook you need to own. Almost guaranteed to answer any question you could possibly imagine, The Professional Chef is one of the most useful reference books ever written for the kitchen.
With thousands of photos showing step-by-step instructions, you'll learn to identify and trim any kind of meat, seafood, fruit, and vegetable, and extensive photos and descriptions of spices, pasta, and grains take the guesswork out of new and unusual recipes. Seemingly complicated techniques for recipes such as Hollandaise Sauce are described with photos and with so many tips, tricks, and troubleshooting guides you feel as though an instructor is cooking alongside you. Organized from the simplest techniques and most basic information to the more complicated, you can use this book as a reference guide, a resource for increasing your confidence in the kitchen, or as a recipe-filled cookbook. The seventh edition has been completely reworked to include more-contemporary techniques alongside classic, more-sophisticated recipes, and there's greater emphasis on food safety, nutrition, and technology in the kitchen. --Leora Y. Bloom
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Customer Reviews
Pro-chef book review - L. Stefano - Sandpoint, ID
Very pleased w/the Pro. Chef book. Am using it in conjunction w/the "on Cooking" textbook, used by the CIA (culinary institute of America). I like the way the Pro-chef book is layed out. It is very step-by-step and clearly and concisely written. An excellent tool.
A Textbook for Professional Chefs - Tax Writer - Maui
This is a textbook, NOT a cookbook. It covers all the culinary information that you would review in a college course. I wish the book covered more about how to actually run a restaurant and a kitchen in the real world. Chefs eventually graduate--they don't work in a vacuum. But the scope of this book is mainly about how to prepare food, handle knives, and the definitions of exotic foods (what exactly is clarified butter, etc.).
Not for the beginning chef! - George R. Ferguson - Chicago
Very technical. I am probably a better cook than the average person and have a hard time with this one sometimes. It's kind of like a cooking encyclopedia. Good for the academic chef. There are many good tips in it and plenty of recipes that will impress non-chefs (as long as you don't mess them up too much)
A bit pricey though
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