The Professional Chef ® (Study Guide, 7th Edition)
by The Culinary Institute of America

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Book Reviews of The Professional Chef ® (Study Guide, 7th Edition)

Book Review: An excellent study guide...
Summary: 4 Stars

That said, it's a very good guide to dedicated students of cookery (I'm not a professional chef, myself), and provides structure and sets expectations of what you are expected to learn from the main text. As a home chef dedicated to gourmet and quality cookery, I have been studying the primary text and occasionally seeking some structure to my own experiments and studies. While I don't have the liberty of following the text from Chapter 1 to the end (I can't afford to not cook for my family and that requires some compromise), the study guide does a great job of summarizing the points and lessons in each chapter.

As a study guide, this is not really useful on it's own, so I believe that it should only be purcahsed with The Profesional Chef. If you don't, you will be woefully disappointed. If you are only interested in recipes, than this isn't so useful to you, as it is about summarizing the factual knowledge you are expected to learn and retain in the process of this course.

Summary of The Professional Chef ® (Study Guide, 7th Edition)

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.

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