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"A serious reference for serious cooks." -Thomas Keller, Chef and owner, The French Laundry

Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic resource that many of America's top chefs have relied on to help learn their cooking skills. Now this comprehensive "bible for all chefs" (Paul Bocuse) has been thoroughly revised and expanded to reflect the way people cook and eat today.

The book includes essential information on nutrition, food and kitchen safety, and tools and ingredients, as well as more than 640 classic and contemporary recipes plus variations. 131 basic recipe formulas illustrate fundamental techniques and guide cooks clearly through every step, from mise en place to finished dishes.

This edition features nearly 650 all-new four-color photographs of fresh food products, step-by-step techniques, and plated dishes taken by award-winning photographer Ben Fink Explores culinary traditions of the Americas, Asia, and Europe, and includes four-color photographs of commonly used ingredients and maps of all regions

Written "with extreme vigor and precision" (Eric Ripert), The Professional Chef is an unrivaled reference and source of inspiration for the serious cook.

Tabla de contenidos provista por Syndetics

• List of Recipes(p. viii)
• Introduction(p. xv)
• Part 1 The Culinary Professional
• 1 Introduction to the Profession(p. 3)
• 2 Menus and Recipes(p. 11)
• 3 The Basics of Nutrition and Food Science(p. 19)
• 4 Food and Kitchen Safety(p. 27)
• Part 2 World Cuisines
• 5 The Americas(p. 37)
• 6 Asia(p. 53)
• 7 Europe(p. 103)
• Part 3 Tools and Ingredients in the Professional Kitchen
• 8 Equipment Identification(p. 147)
• 9 Meat, Poultry, and Game Identification(p. 171)
• 10 Fish and Shellfish Identification(p. 199)
• 11 Fruit, Vegetable, and Fresh Herb Identification(p. 225)
• 12 Dairy and Egg Purchasing and Identification(p. 273)
• 13 Dry Goods Identification(p. 291)
• Part 4 Stocks, Sauces, and Soups
• 14 Mise en Place for Stocks, Sauces, and Soups(p. 329)
• 15 Stocks(p. 343)
• 16 Sauces(p. 355)
• 17 Soups(p. 389)
• Part 5 Meats, Poultry, Fish, and Shellfish
• 18 Mise en Place for Meats, Poultry, and Fish(p. 453)
• 19 Fabricating Meats, Poultry, and Fish(p. 469)
• 20 Grilling and Broiling, Roasting and Baking(p. 507)
• 21 Sauteing, Pan Frying, and Deep Frying(p. 561)
• 22 Steaming and Submersion Cooking(p. 601)
• 23 Braising and Stewing(p. 633)
• Part 6 Vegetables, Potatoes, Grains and Legumes, and Pasta and Dumplings
• 24 Mise en Place for Vegetables and Fresh Herbs(p. 679)
• 25 Cooking Vegetables(p. 707)
• 26 Cooking Potatoes(p. 767)
• 27 Cooking Grains and Legumes(p. 805)
• 28 Cooking Pasta and Dumplings(p. 843)
• Part 7 Breakfast and Garde Manger
• 29 Cooking Eggs(p. 879)
• 30 Salad Dressings and Salads(p. 911)
• 31 Sandwiches(p. 965)
• 32 Hors d'Oeuvre and Appetizers(p. 979)
• 33 Charcuterie and Garde Manger(p. 1023)
• Part 8 Baking and Pastry
• 34 Baking Mise en Place(p. 1047)
• 35 Yeast Breads(p. 1063)
• 36 Pastry Doughs and Batters(p. 1083)
• 37 Custards, Creams, and Mousses(p. 1125)
• 38 Fillings, Frostings, and Dessert Sauces(p. 1141)
• Appendix(p. 1165)
• Glossary(p. 1170)
• Readings and Resources(p. 1190)
• Recipe Index(p. 1197)
• Subject Index(p. 1207)

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Library Journal Review

In the seventh revised edition of the basic textbook for the Culinary Institute of America (CIA), the editors claim that they explain to the potential chef not just how to cook, but why the CIA insists on doing things the way it does. Since the CIA is often criticized for problems ranging from its devotion to classic French technique to its role in maintaining the patriarchy that dominates the profession, such justification seems in order. But there is actually little of it, either in the introductory essays or in the text that follows. There is little else to find fault with in this well-organized, comprehensive text. But while anyone aspiring to a career in food service may find it useful, it falls short of being a good learning text for the average cook. Its recipes are all written in scaled formulas, rather than in the cups and spoons measures most consumers use. In addition, those recipes mostly yield ten servings, and the task of reducing them to manageable proportions will put off most nonprofessional users. So although this is an excellent guide to the profession, it is recommended only for academic libraries supporting culinary programs and larger public libraries with comprehensive cookery collections. Tom Cooper, Richmond Heights Memorial Lib., MO (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Booklist Review

This eighth edition of the standard textbook for professional chefs in the U.S. expands previous editions' coverage of both the science and the art of cooking. The nation's most prestigious training school for food careerists concentrates the essence of its course work within a comprehensive volume that competent students must master. Every aspect of the restaurant business is addressed, from nutrition and portion sizing to fiscal and human resource management. Sections on equipment, from major appliances to handheld tools, show the bond between chef and technology. Chapters on world cooking identify the most typical cooking processes and give examples of commonly appearing ingredients in each style. Recipes record classic preparations that form the foundation for myriad elaborations and personalization to move cooking from mere technique to high art. Although beyond the need of most home cooks, this massive tome is a necessary reference-collection purchase for any library whose community includes food-service-training programs. --Mark Knoblauch Copyright 2006 Booklist