The New Professional Chef (TM)
by The Culinary Institute of America
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Book Summary Information
Author: The Culinary Institute of AmericaEditor: Mary Deirdre Donovan
Edition: Hardcover
Audio: English (Unknown); English (Original Language); English (Published)
Published: 1995-11-07
ISBN: 0471286796
Number of pages: 1216
Publisher: Wiley
Book Reviews of The New Professional Chef (TM)
Book Review: If you Needed ONLY One Book In The Kitchen, Get This!!
Summary: 5 Stars
My mother wanted me to learn how to cook. I had no interest, and often gave her the slip. Why learn, when she was an excellent cook? Once, on the pretence of "helping" her bake a pound cake, she tricked me into doing the whole thing by myself! It is a different story now, because if I don't cook, I don't eat. Take out has its limits in more ways than one. The New Professional Chef is perfect for someone like me. The title did not scare me one jot, because I needed professional help. The truth is, that this book is REALLY for everyone. Perfect for ANYONE really, who if forced to have just one general reference/cookbook, which would be kept close at hand in the kitchen, could find EVERYTHING one needed to know about: Nutrition and Healthy Cooking, Equipment Identification(knife identification, hand tools, pots & pans), Raw Ingredients (excellent illustrations on various cuts of meat, poultry and game birds, fish & shellfish, a wonderful section on grains), and my favorite section, Mise en Place, which shows you the necessary skills & techniques that you will need in the preparation of ANY meal. Various cooking methods are also presented, and a great many recipes are available to chose from. This is the perfect gift for anyone from a college graduate who is setting up their first apartment, to newlyweds. I rely on it often, and it is a trusted reference book that I would not do without!My mother would be ecstatic if she could see me now.
Summary of The New Professional Chef (TM)
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.Produced by the Culinary Institute of America as a textbook for chefs-to-be, The New Professional Chef, Sixth Edition, is a book for all who love to cook, as well as students of the craft. It's a cooking school between covers, a teaching and reference work of extraordinary breadth.
In the first two of four parts, arranged in a progressive, logical sequence, the book provides a brief historical overview of the chef's role and discusses matters of interest to all cooks: the identification and purchasing of ingredients, nutrition, food safety, and sanitation, among other matters. The third part explores the techniques that underlie all cooking, from mise en place (readying ingredients), through sauces and soups and the dry- and moist-heat cooking methods, to charcuterie, baking, and pastry. This section, illustrated as elsewhere in the book by step-by-step color photos, line drawings, tables, and charts, is an unendingly informative book in itself. The book concludes with the recipes, arranged as a professional would want them, in chapters devoted to food categories such as sauces and entrees; breakfast and pasta dishes; and breads, cakes and pastries, among others. The hundreds of recipes (500 new to this edition) are designed for 10 or more servings; though reducible, their outstanding usefulness lies in revealing dish anatomy--the way recipes work. Updated with a 50-page chapter on international fare, and containing cooking trucs throughout, material on dietary substitutions, historical and anecdotal information, and serving suggestions, The New Professional Chef is an A to Z resource no culinary library should lack. --Arthur Boehm
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