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The Professional Chef Hardcover – Unabridged, September 13, 2011
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From the Publisher
Makes 10 servings
1. For the Seitan, heat the olive oil in a small saute pan over low heat. Add the shallots and jalapenos and saute until softened, about 2 minutes. Add the garlic and ginger and saute until aromatic, about 1 minute more. Transfer to a blender or food processor.
2. Add the soy sauce, lime juice, sesame oil, honey, and cilantro. Pulse until smooth. If the mixture is too thick and pasty, add water 1 tbsp/15 mL at a time to create a thick marinade.
3. Transfer the mixture to a shallow hotel pan, and add the seitan. Turn coat each piece. Marinate, covered, in the refrigerator for at least 1 hour or up to overnight.
4. Soak wooden skewers in water for 30 minutes.
5. For the peanut sauce, heat the peanut oil in a medium saute pan over medium heat. Stir in the curry paste and turmeric until the mixture bubbles slightly, about 1 minute.
6. Stir in the peanut butter, coconut milk, stock, lime juice, and chili sauce and reduce the heat to low. Cook, stirring constantly, for 3 minutes. When the liquid begins to bubble, remove from the heat and continue to stir for 1 minute. Add the peanuts, and reserve for service.
7. Thread the marinated seitan onto the skewers. Grill the seitan until nicely browned and heated through, 3 to 4 minutes on each side. Serve with spicy peanut sauce.
- 2 tbsp/30 mL olive oil
- 2 oz/57g diced shallot
- 1/2 oz/14g seeded and minced jalapeno
- 1/2 oz/14g minced garlic
- 1/2 oz/14g minced ginger
- 5 fl oz/150 mL soy sauce
- 1 1/2 fl oz/75 mL lime juice
- 2 tbsp/30 mL sesame oil
- 2 oz/57g honey
- 2 tbsp/6g roughly chopped cilantro
- 1 lb 14 oz/851g seitan, cubed or cut into 1/4-in/6mm strips
- 2 tbsp/30 mL peanut oil
- 1/2 oz/14g Red Curry Paste
- 1 tsp/2g ground turmeric
- 9 oz/255g peanut butter
- 8 fl oz/240 mL coconut milk
- 8 fl oz/240 mL Vegetable Stock
- 3 tbsp/45 mL lime juice
- 2 1/2 fl oz/75 mL sweet Thai chili sauce
- 6 oz/170g peanuts, toasted and coarsely chopped
Orecchiette with Italian Sausage, Broccoli Rabe, and Parmesan
Makes 10 servings
1. Clean the broccoli rabe by cutting off 1 inch/3 cm from the bottom of each stem. Blanch the broccoli rabe in boiling salted water in a large stockpot until 90 percent cooked, about 4 minutes. Remove and shock in ice water. Drain well and hold.
2. Heat 2 fl oz/60 mL of the oil in a large saute pan over medium heat. Add the sausage, and cook until nearly cooked through, crumbling the sausage with a whisk. Add the onions and cook until tender, about 4 minutes. Add the tomato sauce. Let the mixture cook until it resembles a Bolognese-style sauce, about 5 minutes. Remove from the pan and reserve.
3. Bring a large pot of salted water to a boil and cook the pasta until al dente, about 6 minutes. Remove from the water and drain.
4. While the pasta is cooking, heat a large saute pan over medium heat with the remaining oil. Add the garlic, red pepper flakes, stock, and reserved sausage mixture. Cook for 1 minute, stirring to combine. Add the parsley, basil, oregano, chives, and broccoli rabe. Add the pasta and 3 oz/85g of the Parmesan. Toss to mix.
5. Garnish with the remaining 2 oz/57g Parmesan and serve immediately.
- 2 lb 4 oz/1.02kg broccoli rabe
- 4 fl oz/120 mL olive oil
- 1 lb 4 oz/567g Italian sausage, casing removed
- 12 oz/340g minced onion
- 8 fl oz/240 mL Tomato Sauce
- 2 lb 4 oz/1/02 kg orecchiette pasta
- 2 garlic cloves, sliced
- 1/4 tsp/0.50g red pepper flakes
- 2 tbsp/30 mL Chicken Stock or water
- 2 oz/57g chopped parsley
- 2 oz/57g basil chiffonade
- 2 oz/57g chopped oregano
- 2 oz/57g minced chives
- 2 oz/142g grated Parmesan
Makes 12 servings
1. Prepare 12 bowls.
2. Pipe alternating dots of the chocolate, caramel, and white sauces around the perimeter of each bowl.
3. Swirl the sauces together with a toothpick.
4. Fill each pate a choux pastry with approximately 1 tbsp/15 mL of the corn flake crunch.
5. Dust the reserved pate a choux tops with confectioners' sugar.
6. Place 3 pastries on each plate and fill each with a 3/4-fl oz/22-mL scoop of the vanilla, coffee, and dule de leche ice cream.
7. Top the ice cream with chocolate sauce to form a triangle.
8. Finish by placing the sugar-dusted tops back onto each profiterole and adding two chocolate straws.
You can find recipes for each component marked with a * in The Professional Chef.
- Chocolate Sauce*
- Caramel Sauce*
- White Sauce*
- Chocolate Pate a Choux*
- Corn Flake Crunch*
- Confectioners' sugar, as needed for dusting
- Vanilla Ice Cream*
- Coffee Ice Cream*
- Dulce de Leche Ice Cream*
- Chocolate Straws*
From the Back Cover
"The bible for all chefs."
"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."
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Top Customer Reviews
Since this book also serves as the CIA's text book, be warned, it is 1200 pages long. It is heavy and you'll definitely get a work out carrying it around. That aside, it is a stunningly beautiful book. It is filled with pages of incredibly useful information, such as various cooking methods, different proteins and their cuts, how to identify grains and spices, how to cook what, and so much more - really, everything you need to know. There are gorgeous illustrations to go along with the charts given, which makes it very easy to follow along and keep it all straight. Additionally, the back half of the book gives you recipe after recipe on basics all the way to complicated dishes. Keep in mind, since this is a text book, the recipes are scaled for 10 servings or more. So, if you are using this to cook for large parties, it's GREAT. If you don't need to cook for more than yourself and one other person, be prepared to learn how to scale down (learning is never a bad thing).
I absolutely love this book and can't recommend it enough. Considering the amount of information and the size of the book, the price really can't be beat. Perfect for the chef-in-training or someone, like me, just looking to hone and enhance their knowledge.
The Professional Chef is the go to reference for all things culinary from filleting fish to making bread, pastries and desserts and everything in between. Cooking theory is explained in clear and understandable terms so that you know why certain substitutions work better than others and why certain ratios need to be maintained for ultimate results. Any cooking technique I have ever attempted, heard of and many I have never heard of are included with detailed explanations and photos. The book is full of excellent photos of many of the processes it explains/teaches and provides step by step guidance to cooks at all levels of achievement and knowledge. The myriad of recipes it contains are extremely varied ranging from home style favorites to the ultimate gourmet level and all the classics included. I am blown away with how wonderfully thorough this book is and I know I will be using it more than all my other 500 cookbooks combined. It is a must for every serious cook's library.
If you only have room at home for one cookbook, make it this one. If you need to make room, get rid of some others because The Professional Chef will cover everything the old ones did and ten times more. This book is great!