The New Professional Chef

by Culinary Institute of America

Thoroughly revised encyclopedic classic used by professionals for decades. The definitive reference is easier to use and is packed with the most up to date information with 1000 reference recipes conveniently located in one section.

Genres: Cookbooks, Cooking, Culinary, Nonfiction, Food, Reference

Hardcover

First published May 1, 1991

Reviews

[Scott Shadel]

This is THE cookbook.

Dubed the Tome by the ex. And I have to agree with her. It is a large and heavy book indeed. For those of you who are thinking it is all recipes you might be disapointed. The book is not for that (though there are some in the back)

What this book is for is for the Culinary profesional. Even if you never went to a culinary college this book is full of many things that anyone can use who wants to 'up thier game'

From Food Safty to Nutrition information.
From the difference in when to use a steel and when to use a stone on your knifes.
From identifying the different cuts of meat to the best way to cook them.
From learning to turn a carrot to how to properly make your own stock.

Oh and yeah it has about 700 pages of recipes. From Mise en Place to pastries.
Note of warning. The recipies are resturant ones. For instance the soup's will make a Gallon, so you will want to either have a program that can cut down the amount.....or write it out and cut them how you want to.

[Theo!]

My old textbook. I lost it in the great chili incident of '98.

[Nichole]

Oh, okay, I found the edition I am reading... it's this one. :o)

[David Brinkman]

Every Chef needs a book like this. A solid reference, yield baselines and good old fundamentals. Dating myself, this was the one I had in college… some of the recipes are from a different era. I understand the guide style reasoning but I think some of the recipes could have been edited out. But this is a classic mainstay.

[Alissa]

always thumbing through this one for an idea or some back up to my knowledge.