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The Professional Chef Hardcover – Unabridged, September 13, 2011

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Editorial Reviews Review

From the Back Cover

"The bible for all chefs."
Paul Bocuse

"Well-researched and documented, The Culinary Institute of America's latest offering includes the essential tools to become a successful modern chef. The Professional Chef continues to evolve and improve with age."
Thomas Keller

"The Professional Chef continues to be an incredibly valuable reference guide that we keep handy in all our restaurant kitchens."
Susan Feniger and Mary Sue Milliken

"This important book is a classic resource, an indispensable reference for both the professional and serious home cook."
Alfred Portale

"The newest edition of The Professional Chef is truly an amazing book of technique. Without a doubt, a true inspiration for all."
Eric Ripert

"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 CIA continues not only to set standards but to raise them industry-wide. This is a great book, a valuable reference in both the restaurant kitchen and the home kitchen."
Michael Ruhlman


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Product Details

  • Series: the professional chef 9th edition
  • Hardcover: 1232 pages
  • Publisher: Wiley; 9 edition (September 13, 2011)
  • Language: English
  • ISBN-10: 0470421355
  • ISBN-13: 978-0470421352
  • Product Dimensions: 8.8 x 2.1 x 11 inches
  • Shipping Weight: 7.8 pounds (View shipping rates and policies)
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (261 customer reviews)
  • Amazon Best Sellers Rank: #3,451 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

83 of 85 people found the following review helpful By Eric on January 12, 2013
Format: Hardcover
I think this is a wonderful book if you understand that this is foremost a textbook written for culinary arts students not for the consumer market. The quantities tend to be large, it's assumed you have access to a fully stocked kitchen, and some of the techniques only make sense if you are cooking in quantity. For example, baking recipes (and others) call for egg quantities by weight not by number of eggs. This makes sense if you are cracking 20 eggs since the degree of variability between two random groups of 20 large eggs can be enough to compromise a recipe. For a home baker, however, it is easier to list measurements of eggs by quantity--personally, I'd rather be a little off then use 1 and 1/8 of an egg. Still, its review of equipment, basic techniques, and core recipes are well worth the price of the book even if you never have the need to make a gallon of blue cheese dressing.
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77 of 82 people found the following review helpful By Dave L. on October 3, 2011
Format: Hardcover Verified Purchase
What better way to learn a subject then to take a class and buy the associated text. Not being able to quit my job and relocate to attend the CIA, I figured I would see if I could learn from their text.

The book is laid out with easy to read and understand explanations of techniques and fundamentals. If you are looking for a recipe book to lay out on the counter and start cooking this isn't the best for that--this thing is huge!!!

My main goal in purchase was to learn more about sauces and terminology and it delivered beyond expectations. The recipes are normally for 10 servings or more -- which is perfect because when I cook there is hardly ever less than 10 people that come over to eat with us. Neighbors & friends came over for three different dishes prepared from this book and absolutely loved the food & each one of them commented on how great the two different sauces were, both of which I learned to create from the book... so success in my heart, mind and especially my stomach!!!
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27 of 29 people found the following review helpful By Rachel Anne Calabia on May 9, 2012
Format: Hardcover
Weighing seven pounds and six ounces, is the new edition of "The Professional Chef" a heavyweight worthy of shelf space? Should a person buy it if he has the revised editions of everything from Harold McGee's "On Food and Cooking" to "Larousse Gastronomique"? The answer to both questions is a resounding yes. To a casual cook, the sheer volume of material can be daunting. Yet, to any reader with dreams of becoming a professional, this book is an excellent start on the path of culinary greatness.

Students and restaurateurs should consider investing in this tome. The beautiful photos serve as a visual reference to almost all available ingredients in North America and as a refresher course on techniques. Indeed, reading through this book reminded this reviewer of her grueling months in culinary school. Methods for fundamental recipes are described both in detail and in "at a glance" sections, making the book easy to use no matter how much time you have.

A casual cook may be surprised by some of the proportions. Like other cookbooks designed for professionals, recipes (like for soups and salad dressings) are meant to supply a banquet. Happily, a lot of the entrees can serve ten to twelve people. While it's too heavy to bring along on a daily commute or to even read in bed, "The Professional Chef" is an essential manual for aspiring and experienced cooks. It's time to make space on the shelf.

(This review originally appeared in the San Francisco/Sacramento Book Reviews.)
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56 of 66 people found the following review helpful By Dee Long on September 13, 2011
Format: Hardcover
The ninth edition of The Professional Chef is an amazing compendium of information. Although the title includes the word professional, this is just the type of book that can inspire even novices to be a little more adventuresome in the kitchen.
The book's layout makes the information easy to access and directions easy to follow, with plenty of gorgeous color photography to support the copy.
Whether or not the reader ever attempts the wide array of recipes presented(most of which serve at least a dozen people by the way), The Professional Chef is what we call an "armchair cookbook" that gives enjoyment and pleasure just browsing through it on a rainy night with a glass of port in hand.
At a little over 1200 pages, The Professional Chef does an admirable job of covering all the basics and then some when it comes to working the kitchen, professionally or just for pleasure.
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24 of 27 people found the following review helpful By BillR on June 28, 2012
Format: Hardcover Verified Purchase
This massive book is one of the most useful I've found. It is not a cookbook per se, but it has a lot of recipes to be sure. Organized like a textbook, it presents different families of ingredients, then within the families presents techniques for different types of dishes, followed by a number of dishes of that type with the steps to produce them. It's an excellent way to organize things in my opinion. The recipes themselves I expected to draw on mostly classic or nouvelle French, but I was pleasantly surprised to find many types of food represented in the recipes. Bravo!

My only reservation about the book is that I find the index a little cumbersome, and a book this large needs a top notch index (quick- find the black beans and chorizo recipe... no, it's not under beans, no sir; it's under black beans, thank you).

You can eventually find what you're looking for, though, and although in a particular style you may be able to find a better or more complicated recipe in a book dedicated to that style, the Italian, Indian, and Mexican recipe in this book are fairly consistent with traditional dishes. The techniques are not necessarily traditional, of course, since the book is aimed at a professional cook in a modern kitchen, so you may have a recipe for a dish using tortillas, but you won't have a discussion of the flours to use in the tortillas or cooking them on a comal.

I think my favorite attribute of the book is the organization, still. By focusing on the technique for a style of cooking first, then presenting recipes, it leaves you the choice of using the recipes or taking the technique you've learned and applying it to another creation.
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