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The Professional Chef Hardcover – Unabridged, September 13, 2011
"100 Million Years of Food" by Stephen Le
A fascinating tour through the evolution of the human diet, and how we can improve our health by understanding our complicated history with food. Learn more
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From the Back Cover
"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."
"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."
"The newest edition of The Professional Chef is truly an amazing book of technique. Without a doubt, a true inspiration for all."
"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."
"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."
Top Customer Reviews
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!!!
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.Read more ›
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.
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.)
Most Recent Customer Reviews
Beautiful book. Highly recommend from a retired sous chef. (Front of the house makes more money lol)Published 11 days ago by Steven Hornbeck Jr
Bought it as a Christmas gift for my daughter,we were both impressed.Published 12 days ago by david bytheway
A must have for any house. Take cooking from amateur to pro in a few chapters. The book teaches you the WHY behind the what in many things. Read morePublished 23 days ago by Riley Mckenna