Cooking Essentials for the New Professional Chef [Hardcover]

The Food and Beverage Institute (Author), Culinary Institute of America (c) (Editor)

Book Description

Publication Date: September 9, 1996 | ISBN-10: 0471287172 | ISBN-13: 978-0471287179

Cooking Essentials for The New Professional Chef offers students an opportunity to learn the basics of cooking while using the actual reference that professional chefs have relied on for over a generation—The New Professional Chef^™. In addition to providing an excellent foundation in such cooking essentials as raw ingredients, tools, classic techniques, and foundation recipes, the academic version of this professional reference clarifies every concept with supportive text, step-by-step photos in full color, illustrations, and tables. Special features designed to assist both students and instructors include the following:

• Chapter Objectives emphasize key concepts and guide reading
• Highlighted Key Terms and Concepts offer a quick recap of the language a chef should be able to use fluently
• Footnotes define terms that might be unfamiliar the first time they appear in text
• Self-Study Questions and Activities reinforce concepts and help students apply them in a problem-solving format
• Tables and Charts put important technical information at the students’ fingertips
• Sidebars highlight professional development issues, techniques, kitchen management strategies, and historical context
• Chapter Summaries recap the lessons that should be mastered

To help students build technique, the over 300 foundation recipes—conveniently grouped at the back of the book—are organized from simple to complex, with similar types grouped together. Students can quickly locate extra help with recipes by referring to the technique cross-reference feature that accompanies each recipe. In addition, color photos, tips, and historical notes provide additional support.

Editorial Reviews

From the Back Cover

Cooking Essentials for The New Professional Chef offers students an opportunity to learn the basics of cooking while using the actual reference that professional chefs have relied on for over a generation—The New Professional Chef^™. In addition to providing an excellent foundation in such cooking essentials as raw ingredients, tools, classic techniques, and foundation recipes, the academic version of this professional reference clarifies every concept with supportive text, step-by-step photos in full color, illustrations, and tables. Special features designed to assist both students and instructors include the following:

• Chapter Objectives emphasize key concepts and guide reading
• Highlighted Key Terms and Concepts offer a quick recap of the language a chef should be able to use fluently
• Footnotes define terms that might be unfamiliar the first time they appear in text
• Self-Study Questions and Activities reinforce concepts and help students apply them in a problem-solving format
• Tables and Charts put important technical information at the students’ fingertips
• Sidebars highlight professional development issues, techniques, kitchen management strategies, and historical context
• Chapter Summaries recap the lessons that should be mastered

To help students build technique, the over 300 foundation recipes—conveniently grouped at the back of the book—are organized from simple to complex, with similar types grouped together. Students can quickly locate extra help with recipes by referring to the technique cross-reference feature that accompanies each recipe. In addition, color photos, tips, and historical notes provide additional support.

Product Details

• Hardcover: 816 pages
• Publisher: Wiley (September 9, 1996)
• Language: English
• ISBN-10: 0471287172
• ISBN-13: 978-0471287179
• Product Dimensions: 11.2 x 8.8 x 1.4 inches
• Shipping Weight: 4.2 pounds
• Average Customer Review: 4.0 out of 5 stars  See all reviews (5 customer reviews)
• Amazon Best Sellers Rank: #1,429,523 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

52 of 65 people found the following review helpful:

4.0 out of 5 stars If you want to know the hows and whys, this is a good book, March 30, 2000

By A Customer

This review is from: Cooking Essentials for the New Professional Chef (Hardcover)

This book is required for the Culinary school that I attend and I have found it extremely helpful. As its title implies, it is for the serious student and a good reference book to keep because it identifies foods, explains proper handling, storage, and preparation tecnique, and also includes recipes. If you just want to throw together a recipe, buy a Betty Crocker cookbook. If you want to do it the professional way, buy this book.

2 of 3 people found the following review helpful:

5.0 out of 5 stars Awesome book for culinary students, September 2, 2003

By A Customer

This review is from: Cooking Essentials for the New Professional Chef Student Workbook (Paperback)

This book gives great information on preparing and handling food properly and of course the most important is how to store food before and after cooking. This book was a requirement for class but another book I purchase was not a requirement but I thought was extremely helpful was The Study Guide for the National Servsafe Exam. This book had very similar questions to what's in class and on the exam and it help me pass with high grades. Thank you Dr. Leonardi and Ms. Heilman

5.0 out of 5 stars Cooking Essentials for the New Professional Chef, October 10, 2011

By 

KPaylor - See all my reviews

Amazon Verified Purchase

This review is from: Cooking Essentials for the New Professional Chef (Hardcover)

My book arrived within the time frame stated. I still have this book and refer to it often - it is the kitchen bible.