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Book Summary InformationAuthor: Culinary Institute of America Edition: Hardcover Audio: English (Unknown); English (Original Language); English (Published) Published: 2001-09-05 ISBN: 0471382574 Number of pages: 1056 Publisher: Wiley Accessories:
Book Reviews of The Professional ChefBook Review: Great book to learn about cooking at a high level Summary: 5 Stars
I am not a professional chef, but I sure enjoy well made food.
I have a curiosity about how the chefs on television or at great restaurants come up with and serve those wonderful recipes. With this book, now I know most of the secrets.
I think this book would make a great gift for anyone interested in foods. It is a textbook for the students at the Culinary Institute of America - you may have never heard of the college because they don't have a great football team. However, we do get the luxury of getting so much information and instruction in this book, it is almost like attending the instiitute yourself.
Statrting with a slight history of restaurants (originated by the French in its modern form), we get the insight of being a professional chef, necessary tools, and then technique.
This book is ideal for the person who wants to know about how to make their recipes better at home. Pleanty of pictures also help you understand the text. How to cut properly, or prepare fancier foods at home, everyone can use this knowledge. By learning how to make all those things you may crave at a certain restaurant, you can save money and enjoy making these things yourself at home (once in a while as I am not Howard Hughes, so I actually enjoy getting out on the town too.)
I am sure for actual people running a kitchen, this book is also ideal, however, from my perspective, it is a book which teaches you how to select foods, how they should be stored and other interesting techniques of cooking and making your kitchen a showplace!
This book has recipies geared for the professional kitchen. The portions typically make 10 or more portions. Yes, the nook shows you how to reduce or enlarge the recipes using math, but I would also suggest taking 10% or 20% of the suggested items and making it practical for you and your wife, husband or whomever. The main point of this book for you, the amatuer, is to understand how these 'fancy' things are made, and being able to apply it to your everyday cooking experiences. Interestingly, some of the things in the book I learned through much trial and error, but to also learn WHY it is done a certain way is most enjoyable.
In short, this a is a treasure-trove of learning the techniques taught to professional chefs, that you have the opportunity to learn for yourself. I would encourage you to get this book, and think about your friends that may enjoy it for themselves.
Finally, at least one CIA gives us the secrets we have been waiting for : -- )
Summary of The Professional ChefThe 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. Recognized as the definitive cooking school textbook, the Culinary Institute of America's The Professional Chef is also the perfect guide for independent study at home. More than 1,000 pages are packed into the voluminous seventh edition, with information and recipes designed to teach technique. It is so comprehensive, it could be the only cookbook you need to own. Almost guaranteed to answer any question you could possibly imagine, The Professional Chef is one of the most useful reference books ever written for the kitchen. With thousands of photos showing step-by-step instructions, you'll learn to identify and trim any kind of meat, seafood, fruit, and vegetable, and extensive photos and descriptions of spices, pasta, and grains take the guesswork out of new and unusual recipes. Seemingly complicated techniques for recipes such as Hollandaise Sauce are described with photos and with so many tips, tricks, and troubleshooting guides you feel as though an instructor is cooking alongside you. Organized from the simplest techniques and most basic information to the more complicated, you can use this book as a reference guide, a resource for increasing your confidence in the kitchen, or as a recipe-filled cookbook. The seventh edition has been completely reworked to include more-contemporary techniques alongside classic, more-sophisticated recipes, and there's greater emphasis on food safety, nutrition, and technology in the kitchen. --Leora Y. Bloom
Professional Books
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