"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."
By:
The Culinary Institute of America (CIA)
Imprint: John Wiley & Sons Inc
Country of Publication: United States
Edition: 10th edition
Dimensions:
Height: 279mm,
Width: 224mm,
Spine: 48mm
Weight: 2.812kg
ISBN: 9781119490951
ISBN 10: 1119490952
Pages: 960
Publication Date: 24 July 2024
Audience:
College/higher education
,
Primary
Format: Hardback
Publisher's Status: Active
Master Recipe List vi Acknowledgments ix Introduction x Part One The Culinary Professional xii Chapter 1 Introduction to the Profession 3 Chapter 2 Menus and Recipes 19 Chapter 3 Basics of Food Science 35 Part Two Tools and Ingredients in the Professional Kitchen 44 Chapter 4 Equipment Identification 47 Chapter 5 Meat, Poultry, and Game Identification 67 Chapter 6 Fish and Shellfish Identification 83 Chapter 7 Fruit, Vegetable, and Fresh Herb Identification 97 Chapter 8 Dairy and Egg Purchasing and Identification 133 Chapter 9 Dry Goods Identification 145 Chapter 10 Fabricating Meats, Poultry, and Fish 167 Chapter 11 Fabricating Vegetables 215 Part Three Mise en Place, Stocks, Sauces, and Soups 244 Chapter 12 Mise En Place 247 Chapter 13 Soups 287 Chapter 14 Sauces 327 Part Four Essential Cooking Techniques 382 Chapter 15 Grilling and Broiling 385 Chapter 16 Roasting 411 Chapter 17 Sautéing 443 Chapter 18 Pan Frying 473 Chapter 19 Deep Frying 497 Chapter 20 Steaming 515 Chapter 21 Braising and Stewing 535 Chapter 22 Shallow Poaching and Pan Steaming 563 Chapter 23 Deep Poaching, Simmering, and Boiling 579 Part Five Potatoes, Grains and Legumes, and Pasta and Dumplings 598 Chapter 24 Cooking Potatoes 601 Chapter 25 Grains and Legumes 639 Chapter 26 Pasta and Dumplings 669 Part Six Eggs and the Cold Kitchen 696 Chapter 27 Cooking Eggs 699 Chapter 28 the Cold Kitchen 729 Part Seven Baking and Pastry 760 Chapter 29 Baking Mise En Place 763 Chapter 30 Baking Techniques 791 Chapter 31 Kitchen Desserts and Savory Baking 845 Appendix A- 1 Glossary G- 1 Recipe Index R- 1 Subject Index S- 1
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.
Reviews for The Professional Chef
"""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"
