The Professional Chef by The Culinary Institute of America (Boek)

*****
"The bible for all chefs."
—Paul Bocuse
Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic kitchen reference that many of America's top chefs have used to understand basic skills and standards for quality as well as develop a sense of how cooking works. Now, the ninth edition features an all-new, user-friendly design that guides readers through each cooking technique, starting with a basic formula, outlining the method at-a-glance, offering expert tips, covering each method with beautiful step-by-step photography, and finishing with recipes that use the basic techniques.

The new edition also offers a global perspective and includes essential information on nutrition, food and kitchen safety, equipment, and product identification. Basic recipe formulas illustrate fundamental techniques and guide chefs clearly through every step, from mise en place to finished dishes.

Includes an entirely new chapter on plated desserts and new coverage of topics that range from sous vide cooking to barbecuing to seasonality
Highlights quick reference pages for each major cooking technique or preparation, guiding you with at-a-glance information answering basic questions and giving new insights with expert tips
Features nearly 900 recipes and more than 800 gorgeous full-color photographs
Covering the full range of modern techniques and classic and contemporary recipes, The Professional Chef, Ninth Edition is the essential reference for every serious cook.





From the Back Cover
"The bible for all chefs."
—Paul Bocuse
"Well-researched and documented, The Culinary Institute of America's latest offering includes the essential tools to become a successful modern chef. The Professional Chef continues to evolve and improve with age."
—Thomas Keller

"The Professional Chef continues to be an incredibly valuable reference guide that we keep handy in all our restaurant kitchens."
—Susan Feniger and Mary Sue Milliken

"This important book is a classic resource, an indispensable reference for both the professional and serious home cook."
—Alfred Portale

"The newest edition of The Professional Chef is truly an amazing book of technique. Without a doubt, a true inspiration for all."
—Eric Ripert

"How to cook everything from the best culinary school in America. This is The Mothership for recipes and basic culinary techniques. Anyone and everyone serious about food and cooking should have one in their kitchen."
—Anthony Bourdain

"The CIA continues not only to set standards but to raise them industry-wide. This is a great book, a valuable reference in both the restaurant kitchen and the home kitchen."
—Michael Ruhlman

The ninth edition of The Professional Chef is an amazing compendium of information. Although the title includes the word professional, this is just the type of book that can inspire even novices to be a little more adventuresome in the kitchen.
The book's layout makes the information easy to access and directions easy to follow, with plenty of gorgeous color photography to support the copy.
Whether or not the reader ever attempts the wide array of recipes presented(most of which serve at least a dozen people by the way), The Professional Chef is what we call an "armchair cookbook" that gives enjoyment and pleasure just browsing through it on a rainy night with a glass of port in hand.
At a little over 1200 pages, The Professional Chef does an admirable job of covering all the basics and then some when it comes to working the kitchen, professionally or just for pleasure.

What better way to learn a subject then to take a class and buy the associated text. Not being able to quit my job and relocate to attend the CIA, I figured I would see if I could learn from their text.

The book is laid out with easy to read and understand explanations of techniques and fundamentals. If you are looking for a recipe book to lay out on the counter and start cooking this isn't the best for that--this thing is huge!!!

My main goal in purchase was to learn more about sauces and terminology and it delivered beyond expectations. The recipes are normally for 10 servings or more -- which is perfect because when I cook there is hardly ever less than 10 people that come over to eat with us. Neighbors & friends came over for three different dishes prepared from this book and absolutely loved the food & each one of them commented on how great the two different sauces were, both of which I learned to create from the book... so success in my heart, mind and especially my stomach!!!

http://www.amazon.com/Professional-Chef-Culinary-Institute-America/dp/0470421355/ref=sr_1_3?s=books&ie=UTF8&qid=1344344523&sr=1-3&keywords=cookbooks+best+sellers+2012