- 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
The Professional Chef Hardcover – 30 Sep 2011
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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
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.
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.
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.
It is so detailed, that probably what is not in here regarding cooking does not exist.
Most Recent Customer Reviews
One incredible book.. Currently lying on a coffee table in my lounge.. People who do or don't like cooking are engrossed in it in no timePublished 2 months ago by jbj
It's a shame it's American but despite that I love this book. So informative and well presented. Quality.Published 9 months ago by Mrs. L. Molyneux