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. 131 basic recipe formulas illustrate fundamental techniques and guide cooks clearly through every step.
- 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
- Explores culinary traditions of the Americas, Asia, and Europe, and includes four-color photographs of commonly used ingredients and maps of all regions
This eighth edition of the standard textbook for professional chefs in the U.S. expands previous editions coverage of both the science and the art of cooking. The nation’s most prestigious training school for food careerists concentrates the essence of its course work within a comprehensive volume that competent students must master.
Every aspect of the restaurant business is addressed, from nutrition and portion sizing to fiscal and human resource management. Sections on equipment, from major appliances to handheld tools, show the bond between chef and technology. Chapters on world cooking identify the most typical cooking processes and give examples of commonly appearing ingredients in each style. Recipes record classic preparations that form the foundation for myriad elaborations and personalization to move cooking from mere technique to high art.
Written “with extreme vigor and precision” (Eric Ripert), The Professional Chef is an unrivaled reference and source of inspiration for the serious cook.
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- Cooking for Geeks: Real Science, Great Hacks, and Good Food – Jeff Potter
- Ad Hoc at Home : Thomas Keller
- The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat : Tal Ronnen
- How to Cook Everything (Completely Revised 10th Anniversary Edition): 2,000 Simple Recipes for Great Food – By Mark Bittman
- The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution – By Alice Waters
- On Food and Cooking: The Science and Lore of the Kitchen – Harold McGee
- Ball Complete Book of Home Preserving – By Judi Kingry
- Giada at Home: Family Recipes from Italy and California – Giada De Laurentiis
