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The New Professional Chef (TM) Hardcover – November 7, 1995
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Produced by the Culinary Institute of America as a textbook for chefs-to-be, The New Professional Chef, Sixth Edition, is a book for all who love to cook, as well as students of the craft. It's a cooking school between covers, a teaching and reference work of extraordinary breadth.
In the first two of four parts, arranged in a progressive, logical sequence, the book provides a brief historical overview of the chef's role and discusses matters of interest to all cooks: the identification and purchasing of ingredients, nutrition, food safety, and sanitation, among other matters. The third part explores the techniques that underlie all cooking, from mise en place (readying ingredients), through sauces and soups and the dry- and moist-heat cooking methods, to charcuterie, baking, and pastry. This section, illustrated as elsewhere in the book by step-by-step color photos, line drawings, tables, and charts, is an unendingly informative book in itself. The book concludes with the recipes, arranged as a professional would want them, in chapters devoted to food categories such as sauces and entrees; breakfast and pasta dishes; and breads, cakes and pastries, among others. The hundreds of recipes (500 new to this edition) are designed for 10 or more servings; though reducible, their outstanding usefulness lies in revealing dish anatomy--the way recipes work. Updated with a 50-page chapter on international fare, and containing cooking trucs throughout, material on dietary substitutions, historical and anecdotal information, and serving suggestions, The New Professional Chef is an A to Z resource no culinary library should lack. --Arthur Boehm
From Library Journal
The last edition of this text appeared in 1974, and much has happened in the culinary world since then. Although it is written for the professional, nonprofessionals should find parts of it useful as well. Sections on nutrition, sanitation, and equipment are followed by identification guides, information on fabrication (basic techniques), basic preparations, and--the bulk of the book--cooking methods and recipes. The close to 1000 color photographs are invaluable, whether depicting an ingredient, a step in a difficult technique, or a stage in cooking a specific dish. The 700 recipes represent a wide range of cuisines, old and new, and most are geared to reasonable (rather than institutional size) yields, but nonprofessionals will be more likely to consult this as a reference work than as a cookbook. For most reference collections.
- Judith C. Sutton, Sutton's Place Cuisine, New York
Copyright 1991 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
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It is an absolute necessity in anybodies kitchen from the novice to the Professional.
After spending 2 years at chefs school in the early 70's and opening a chain of restaurants in Los Angeles, I got into a rut and lost not only my imagination but also forgot from lack of use many of my culinary skills.
This book is more than just a cookbook, it is an encyclopedia of knowledge. While most of the recipes are scaled for large quantities, they are easy to scale down due to the use of weight as a measure rather than volume.
If you were to buy only one cookbook to last a lifetime this would be the one. While it is pricey, you must realize the amount of time that has gone into the preparation of such a tome.
I highly recommend this book for you. If you are intersted in the buffet table the book called the garde manger, also a CIA book, is an excellent training manual.
Most recent customer reviews
My 6th edition I gave to my Apprentice!! In my opinion, the 6th edition is the greatest cooking user friendly book that will ever find!!!Read more