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| The Professional Chef | 
 enlarge | Author: The Culinary Institute Of America
Publisher: Wiley
Category: Book
List Price: $70.00
Buy New: $41.89
You Save: $28.11 (40%)
New (47) Used (30) from $35.00
Avg. Customer Rating:  55 reviews
Sales Rank: 2157
Media: Hardcover
Edition: 8th
Number Of Items: 1
Pages: 1232
Shipping Weight (lbs): 7.8
Dimensions (in): 11 x 8.9 x 2.3
ISBN: 0764557343
Dewey Decimal Number: 641.57
EAN: 9780764557347
ASIN: 0764557343
Publication Date: August 28, 2006
Availability: Usually ships in 1-2 business days
Condition: BRAND NEW
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| Customer Reviews:
 Wonderful Resource January 18, 2008
As a recent graduate of the CIA's Career Discovery program, I look to this culinary "bible" all the time for recipes and ideas for menus. Using this book always reinforces the use of great techniques and the use of fresh ingredients in cooking.
"It is the bible for all culinary chefs" January 16, 2008
Anyone who has the slightest interest in becoming a chef or wants to improve their techniques should get this book. It covers everything from actual pictures of "how to" prep most dishes to foods of different cultures. The book goes into great details about the rules of the kitchen, the type of tools a chef would need and has a easy "to go" index in the back to refer to specific foods and dishes. All inspiring chefs will enjoy this. Bon Appeitte!
 Consider Labensky and Hause's On Cooking December 31, 2007
35 out of 35 found this review helpful
The Professional Chef is a well-organized, fairly complete cooking text and a very beautiful book. It deserves its great reviews. However, On Cooking by Labensky and Hause is somewhat longer (and thus more complete) and contains much more detailed exposition and recipes than The Professional Chef. It is not as flashy as The Professional Chef: If you were in a book store trying to choose between the two in a short amount of time, The Professional Chef would probably command your purchase; however, I own both and every single time I look for information or recipes, On Cooking has much more complete information.
Some examples: In On Cooking, there is a whole chapter on knife skills, as compared to sections in The Professional Chef. On Cooking's recipes include nutrition information and generally consume one or more pages. In The Professional Chef, each recipe consists of a quarter-page worth of information, though many of them are (beautifully) typeset to fill an entire page, so many of the book's pages consist mostly of blank space. The Professional Chef's section on anatomy of eggs and identification of quality and freshness is a very brief affair while On Cooking has tables of information, charts, and illustrative drawings. Furthermore, in On Cooking, the information about eggs in general is located in the same chapter as everything else on eggs, whereas The Professional Chef is organized like a culinary curriculum: one learns about how to select eggs long before learning how to cook them, so the section on eggs themselves occurs toward the beginning of the book, while the chapter on how to cook them occurs at toward the end of the book.
On Cooking is the more expensive and less flashy (but by no means less well-illustrated) of the two but it really is a superior informational resource.
thorough and informative December 1, 2007
Excellent book not only gives procedure but includes some excellent recipes. The professional chef is written for the professional or very advanced cook. Covers all aspects of the profession. Precisely written with beautiful photographs. The Culinary Institute of America has once again produced a wonderful reference tool.
A Major Professional Guild October 30, 2007
Every serious cook should have this book in their kitchen. It is a major 'how to' reference.
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