Product DescriptionThe Professional Chef, the official text of The Culinary Institute of America's culinary degree program, has taught tens of thousands of chefs the techniques and fundamentals that have launched their careers.
Now in a revolutionary revision, The Professional Chef, Seventh Edition not only teaches the reader how, but is designed to reflect why the CIA methods are the gold standard for chefs. With lavish, four-color photography and clear, instructive text, The Professional Chef, Seventh Edition guides culinary students--professional aspirants and serious home cooks, alike--to mastery of the kitchen. Over 660 classic and contemporary recipes, with almost 200 variations, were chosen especially for their use of fundamental techniques. These techniques and recipes form a foundation from which a professional chef or home cook can build a personal repertoire.
From mise en place (preparation) to finished dishes, the book covers Stocks, Sauces, and Soups; Meats, Poultry, Fish, and Shellfish; Vegetables, Potatoes, Grains, and Legumes, Pasta and Dumplings; Breakfast and Garde Manger; Baking and Pastry. In addition to a comprehensive treatment of techniques and recipes, The Professional Chef, Seventh Edition teaches readers other critical elements of the professional chef's domain--much of it universally applicable to any kitchen. From ''An Introduction to the Professional,'' to the identification of tools and ingredients, to nutrition, food science and food and kitchen safety, the book is a wealth of beautifully presented information useful for any cook.
The Culinary Institute of America has been hailed as ''The nation's most influential training school for professional cooks'' by Time magazine. The Professional Chef, Seventh Edition, the cornerstone of its program in book form, belongs on the shelf of every serious cook.
What Others Say
A study Guide, not a cookbook
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This is the study guide companion to the CIA's Professional Chef 7th Edition. I don't recommend it without the required text, maybe that just the lecturer in me, but this should be used as intended, as part of a set.
Again, only for those that are dead serious about food preparation.
A pretty good book on becoming a professional chef
I am studying to become a professional chef one day and decided to purchase The Professional Chef ® (Study Guide, 7th Edition). It has a lot of technique and helpful hints, but I notice it does not tell you much about sanitation. I notice there is a new book out called the Study Guide for the Servsafe Exam: Key Review Questions and Answers with Explanations and that book really covered the subject very well. Now when I finally start my own restaurant I will do well in all areas of culinary.
Good workbook for the CIA Pro Chef BUT
I have been working The Professional Chef ® (Study Guide, 7th Edition) and workbook over for sometime. It has many typos which upset me greatly because someone should have picked up on it...but the overall concept is a good one.
An excellent study guide...
This is what it claims, a study guide companion to the CIA's Professional Chef 7th Edition, which is a textbook meant not for the home chef, but for the aspiring professional chef.
That said, it's a very good guide to dedicated students of cookery (I'm not a professional chef, myself), and provides structure and sets expectations of what you are expected to learn from the main text. As a home chef dedicated to gourmet and quality cookery, I have been studying the primary text and occasionally seeking some structure to my own experiments and studies. While I don't have the liberty of following the text from Chapter 1 to the end (I can't afford to not cook for my family and that requires some compromise), the study guide does a great ... Read More
Great Sidekick to 'The Professional Chef'
For anyone who owns 'The Professional Chef,' The Professional Chef ® (Study Guide, 7th Edition)s makes for a great one-two punch. It helps any serious food enthusiast get the most out of TPC by walking you through a logical progression.
I've noted the other reviewer's "Beware" warning, but I think it needlessly discourages people from buying a book that they would otherwise find quite useful.
Yes, beware that this isn't a cookbook, but note that it IS a great sidekick to the best cookbook you'll ever own.
