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The Professional Chef Hardcover


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The Professional Chef + The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs + Sauces: Classical and Contemporary Sauce Making
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Product Details

  • Hardcover: 1232 pages
  • Publisher: Wiley; 9 edition (September 13, 2011)
  • Language: English
  • ISBN-10: 0470421355
  • ISBN-13: 978-0470421352
  • Product Dimensions: 11 x 8.7 x 2.1 inches
  • Shipping Weight: 7.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (112 customer reviews)
  • Amazon Best Sellers Rank: #5,720 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com 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

Customer Reviews

It really focuses on cooking fundamentals and techniques.
J. Tilley
This book is great - lots of pictures and very practical advice.
Rokeno
This is a great book for someone who wants to become a chef.
Shakey

Most Helpful Customer Reviews

42 of 45 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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43 of 50 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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13 of 13 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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7 of 7 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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44 of 60 people found the following review helpful By L. Donigan on September 13, 2011
Format: Hardcover
I was so excited to see that there was a new addition of the professional chef and blown away by the cover on this 9th addition. I got my copy off the shelf, which is the 8th addition and was disappointed to see that it had all three of the recipes that are featured are in the 8th addition and the photos are the same as well. The book is the same, they only changed the cover to give it an updated look. The book itself is incredible! I was interested in purchasing the new one, but it's not new.
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6 of 7 people found the following review helpful By FL-Gal on November 8, 2011
Format: Hardcover Verified Purchase
I bought this book for my son who is attending culinary school...He uses it as a secondary reference and finds it very useful and informative. It is a great supplement to the books he already uses....Also great for any serious cook who want to improve their current culinary skills. Highly recommended.
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6 of 7 people found the following review helpful By Terri W. Green on October 18, 2011
Format: Hardcover Verified Purchase
I have always enjoyed cooking and have begun to try my whisk at more elaborate types of recipes the last few years. This book satisfies my needs in the kitchen. The basics are all here, along with many wonderful recipes just begging to be tweaked to individual taste. I will have many enjoyable evenings reading the different sections and learning why things are done a certain way. A beginning cook would enjoy and benefit from this book as well as a life-long cook. Carrying the book to and from my kitchen counter should also help with building up my arm muscles!
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