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The Professional Chef Hardcover – 30 Sep 2011

4.9 out of 5 stars 22 customer reviews

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Product details

  • Hardcover: 1232 pages
  • Publisher: John Wiley & Sons; 9th Revised edition edition (30 Sept. 2011)
  • Language: English
  • ISBN-10: 0470421355
  • ISBN-13: 978-0470421352
  • Product Dimensions: 22.4 x 6.1 x 27.7 cm
  • Average Customer Review: 4.9 out of 5 stars  See all reviews (22 customer reviews)
  • Amazon Bestsellers Rank: 26,432 in Books (See Top 100 in Books)
  • See Complete Table of Contents

Product Description

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


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Top Customer Reviews

Format: Hardcover Verified Purchase
Although I have a host of cookery books and I am always on the look out for books which provide theory and techniques. I was a bit sceptical at first about buying it because it was American but when I received it I was most impressed. The paper is good quality and print used is extremely clear and and easy on the eye. The book is well written throughout and is easy to understand. Measurements are in Imperial and Metric. The photography is all in colour and presented well. This is a book for the up and coming chef - it provides information on becoming a chef, nutrition, food and kitchen safety, equipment, how to saute and braise food etc. and a host of receipes supporting the techniques used. What I like is they have used the space on the page well without it looking cluttered. This would be a fabulous gift for anyone who was entering into the catering business and needed a good reference book.
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Format: Hardcover Verified Purchase
My fault, I suppose, but I was expecting far more of this book to be about techniques - and specifically techniques used by professional chefs. It goes cover techniques to some degree, but mostly it is a book full of recipes. Not surprisingly, those recipes are mostly for large groups (usually between 10 and 25 people) rather than a family.

Overall, then, probably a great book if you are training to work in a restaurant, but not so helping if you are hoping to improve your cooking skills at home.
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Format: Hardcover Verified Purchase
It was a gift for my boyfriend. He is an experienced chef who is proud and enjoyis his job and he was so happy when he got it.
And even after few months, I can still see the joy on his face when he's going trough this book, looking for something specific.
So in my opinion, you can't be wrong with this one, especially as a gift for a chef.
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Format: Hardcover Verified Purchase
This is the bible for anyone with a bit of ambition in the kitchen. A great guide that shows you the hows and whys of cooking, not just the receipes. It's filled to the brim with both the basics, the handy tips and the advanced techniques you'll need to become a gourmet cook.
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Format: Hardcover Verified Purchase
This is indeed a professional book!

Beautifully typeset with clear text and quality photographs on ‘acid free’ paper, a good sign of quality!

After the initial few pages, the book will lay flat and the pages will stay open where you want them if you need to view some fact/s and keep your messy hands off the pages!

I thought that being an American production might cause some concern, but it is no problem at all. They use metric weights & volumes as well as their usual ‘cups’ system and apart from the obvious spelling differences (colour flavour, etc.) they use British names as well as theirs where necessary, e.g. Cilantro / Coriander, Canola oil / Rapeseed oil.

This is a reference book that you can open at a random page and enjoy what you read. It will bring a smile to your face and you will possibly learn something into the bargain. A take-to-bed book even, although it is very heavy!

Highly recommended when being sold at the discounted price.

P.S. I had an issue with the way this book was packaged, but obviously, this has not influenced my rating.
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Format: Hardcover
I teach chefs and I have started using this book to teach from. The book goes into so much detail which is great to learn from!
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Format: Hardcover Verified Purchase
A must not only for chefs, but for everboydy who loves to cook.
It is so detailed, that probably what is not in here regarding cooking does not exist.
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Format: Hardcover Verified Purchase
I bought this for my son who would like to be a chef. I flicked through the book and the attention to detail and the quality of production are superb. Expensive but really worth if you, or someone you know, want to get serious..
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