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The Professional Chef by The Culinary…

The Professional Chef

by The Culinary Institute of America

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687520,924 (4.27)2

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Showing 5 of 5
The best book for cooking technique I've ever had. Peterson's are also nice, but this monumental volume is the size of a small European nation and produces vastly better cuisine. An absolute must for anyone who wants to cook a legitimate meal. ( )
  TigerLMS | Dec 6, 2010 |
Amazing reference book! Freakin fab.
  riptiki | Jul 11, 2009 |
I originally bought this to have a "how-to" reference for cooking skills (knife usage, how to identify ingredients, how to make proper stock and sauces, how to properly prepare meat, fish, and fowl, etc). If it had done just that excellently, this would have been four star book. However, I give this a 5-star rating because, in addition to the excellent how-to reference sections, all of the recipes that I have tried have turned out to be exceptional.

Includes excellent full colour illustrations, great step-by-step explanations, and two indexes: a subject index and a recipe index (having two indexes is more useful than it sounds, especially if you refer to this book often). The price is steep but if you've got the motivation and kitchen tools, it's a great investment. ( )
  thebookpile | Aug 21, 2008 |
How to cook eggs in the shell, p. 725; maybe a no duh, but a thorough explanation with much distinguishing. How to boil potatoes, p. 637. A solid teaching volume. ( )
  DromJohn | Oct 8, 2007 |
Less useful than its cost and gravitas would suggest. ( )
  jontseng | Jan 4, 2007 |
Showing 5 of 5
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Book description
Provides an introduction to the culinary profession, examines the tools and ingredients of a professional kitchen, discusses world cuisines, describes techniques for cooking stocks, sauces, soups, meats, poultry, fish, vegetables, pasta, breakfast foods, and baked goods, and includes basic recipes.


  • Introduction to the Profession
  • Menus and Recipes
  • The Basics of Nutrition and Food Science
  • Food and Kitchen Safety
  • The Americas
  • Asia
  • Europe
  • Equipment Identification
  • Meat, Poultry, and Game Identification
  • Fish and Shellfish Identification
  • Fruits, Vegetables, and Fresh Herb Identification
  • Dairy and Egg Purchasing and Identification
  • Dry Goods Identification
  • Mise en Place for Stocks, Sauces, and Soups
  • Stocks
  • Sauces
  • Soups
  • Mise en Place for Meats, Poultry, and Fish
  • Fabricating Meats, Poultry, and Fish
  • Grilling and Broiling, Roasting and Baking
  • Sauteeing, Pan Frying, and Deep Frying
  • Steaming and Submersion Cooking
  • Braising and Stewing
  • Mise en Place for Vegetables and Fresh Herbs
  • Cooking Vegetables
  • Cooking Potatoes
  • Cooking Grains and Legumes
  • Cooking Pasta and Dumplings
  • Cooking Eggs
  • Salad Dressings and Salads
  • Sandwiches
  • Hors d' Oeuvre and Appetizers
  • Charcuterie and Garde Manger
  • Functions of Baking Ingredients
  • Yeast Breads
  • Pastry Doughs and Batters
  • Custards, Creams and Mousse
  • Fillings, Frostings and Dessert Sauces
    • Haiku summary
      Shocked at serving size +10

      I made roughly half;

      Perfection followed.

      Amazon.com Product Description (ISBN 0764557343, Hardcover)

      "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 FinkExplores 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.

      (retrieved from Amazon Thu, 12 Mar 2015 18:17:50 -0400)

      (see all 5 descriptions)

      "Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic kitchen reference that many of America's top chefs have used to understand basic skills and standards for quality as well as develop a sense of how cooking works. Now, the ninth edition features an all-new, user-friendly design that guides readers through each cooking technique, starting with a basic formula, outlining the method at-a-glance, offering expert tips, covering each method with beautiful step-by-step photography, and finishing with recipes that use the basic techniques. The new edition also offers a global perspective and includes essential information on nutrition, food and kitchen safety, equipment, and product identification. Basic recipe formulas illustrate fundamental techniques and guide chefs clearly through every step, from mise en place to finished dishes. Includes an entirely new chapter on plated desserts and new coverage of topics that range from sous vide cooking to barbecuing to seasonality Highlights quick reference pages for each major cooking technique or preparation, guiding you with at-a-glance information answering basic questions and giving new insights with expert tips Features nearly 900 recipes and more than 800 gorgeous full-color photographs Covering the full range of modern techniques and classic and contemporary recipes, The Professional Chef, Ninth Edition is the essential reference for every serious cook"--… (more)

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