Buy Onlinewith Best Sellers Sales
Books : The Professional ChefBrowse or Search and Buy Online our Best Sellers Shopping Sales of Books and The Professional Chef.  List Price: $70.00 Amazon.com's Price: $44.10 You Save: $25.90 (37%)Prices subject to change. Availability: Usually ships in 24 hours
This item ships for FREE with Super Saver Shipping.
Binding: HardcoverDewey Decimal Number: 641.57 EAN: 9780764557347 ISBN: 0764557343 Label: Wiley Manufacturer: Wiley Number Of Items: 1 Number Of Pages: 1232 Publication Date: August 28, 2006 Publisher: Wiley Studio: Wiley Sales Rank: 1506 Accessories: Related Items:
Editorial Review: Product Description: "A serious reference for serious cooks." -Thomas Keller, Chef and owner, The French Laundry Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef® is the classic resource that many of America's top chefs have relied on to help learn their cooking skills. Now this comprehensive "bible for all chefs" (Paul Bocuse) has been thoroughly revised and expanded to reflect the way people cook and eat today. The book includes essential information on nutrition, food and kitchen safety, and tools and ingredients, as well as more than 640 classic and contemporary recipes plus variations. One hundred and thirty-one basic recipe formulas illustrate fundamental techniques and guide cooks clearly through every step, from mise en place to finished dishes. This edition features nearly 650 all-new four-color photographs of fresh food products, step-by-step techniques, and plated dishes taken by award-winning photographer Ben Fink. It explores culinary traditions of the Americas, Asia, and Europe, and includes four-color photographs of commonly used ingredients and maps of all regions. Written "with extreme vigor and precision" (Eric Ripert, Chef and co-owner, Le Bernardin), The Professional Chef® is an unrivaled reference and source of inspiration for the serious cook. The Culinary Institute of America (Hyde Park, NY, and St. Helena, CA) was founded in 1946. Known as the Harvard of cooking schools and credited with having "changed the way Americans eat" by The James Beard Foundation, the CIA has trained nearly 50,000 foodservice professionals. Average Rating:
 Rating:  - Professional ChefI received my book before the projected due date, which was great. However, I was disappointed that the spine of the book was damaged, but the rest of the book was perfect. I attempted to contact Amazon regarding the matter, even to point of returning it, but I could not get through to the page to let Amazon know of my issue. I just kept getting for re-routed back to my home page. I am not sure if the damage to the spine was originally like that (from the warehouse)or if it was damaged ... Read More Rating: - Totally worth itI bought this book thinking it was going to be my course book but the teacher changed it before the semester began. BUT I still enjoyed it. This is something you don't have to be in culinary school to get! Has some great recipes! Rating: - Amazing Book For A Student Becoming A Chef!!!This book is a very useful tool. I am going to school to become a chef so it was very helpful with getting all the information. This book is WONDEFUL!I have probably ready over this a few times...and it a big book! It is such a great book; it has so many useful things to know. I know I will look forward to the 9th edition. This is a keeper!!! Thanks!!!!! Rating: - A New StandardCookbooks are a dime a dozen. There are plenty of books out there that are filled with their fair share of mouth-watering recipes. What is rare is a book that tackles cooking from a conceptual and technical angle. Books like The Joy of Cooking or How to Cook Everything try to go beyond the typical cookbook and try to be kitchen manuals. But what those books are is cookbooks first, and books about how to cook second. The Professional Chef is culinary textbook akin to what you'd expect from an academic ... Read More Rating: - No better one!Excellent resource for anyone interested in cooking. Techniques are clear, perfectly explained and illustrated. Browse for similar items by category:
|