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The Professional Chef, 7th Edition by The Culinary Institute of America

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    • Categories: Spice / herb blends & rubs
    • Ingredients: thyme; parsley; bay leaves; leek greens
    • Categories: Spice / herb blends & rubs; French
    • Ingredients: parsley; thyme; bay leaves; black peppercorns
    • Categories: French; Vegetarian
    • Ingredients: onions; carrots; celery
    • Categories: French; Vegetarian
    • Ingredients: onions; celery; leeks; parsnips
    • Categories: Cajun & Creole; Vegetarian
    • Ingredients: onions; celery; green peppers
    • Categories: French
    • Ingredients: onions; carrots; celery; ham
    • Categories: Italian
    • Ingredients: pancetta; onions; parsley; carrots; garlic; green peppers
    • Ingredients: butter
    • Ingredients: cream; egg yolks
    • Categories: Stocks; Cooking ahead
    • Ingredients: chicken bones; onions; carrots; celery; parsley; thyme; black peppercorns; bay leaves
    • Categories: Stocks; Cooking ahead
    • Ingredients: onions; carrots; celery; parsley; thyme; black peppercorns; bay leaves; veal bones
    • Categories: Stocks; Cooking ahead
    • Ingredients: onions; carrots; celery; parsley; thyme; black peppercorns; bay leaves; beef bones
    • Categories: Stocks; Cooking ahead
    • Ingredients: onions; carrots; celery; parsley; thyme; black peppercorns; bay leaves; chicken bones; tomato paste
    • Categories: Stocks; Cooking ahead
    • Ingredients: veal bones; carrots; onions; celery; tomato paste; parsley; thyme; black peppercorns; bay leaves
    • Categories: Stocks; Cooking ahead
    • Ingredients: carrots; onions; celery; tomato paste; parsley; thyme; black peppercorns; bay leaves; game bones; fennel seeds; juniper berries
    • Categories: Stocks; Cooking ahead
    • Ingredients: carrots; onions; celery; tomato paste; parsley; thyme; black peppercorns; bay leaves; veal bones; beef bones; pig knuckles
    • Categories: Stocks; Cooking ahead
    • Ingredients: carrots; onions; celery; parsley; thyme; black peppercorns; bay leaves; lamb bones; mint; tomato paste
    • Categories: Stocks; Cooking ahead
    • Ingredients: carrots; onions; celery; parsley; thyme; black peppercorns; bay leaves; tomato paste; pork bones; oregano
    • Categories: Stocks; Cooking ahead
    • Ingredients: carrots; onions; celery; parsley; thyme; black peppercorns; bay leaves; tomato paste; chicken bones
    • Categories: Stocks; Cooking ahead
    • Ingredients: carrots; onions; celery; parsley; thyme; black peppercorns; bay leaves; tomato paste; duck bones; fennel seeds; juniper berries
    • Categories: Stocks; Cooking ahead
    • Ingredients: fish bones and trimmings; onions; leeks; parsnips; celery; dry white wine; parsley; thyme; black peppercorns; bay leaves
    • Categories: Stocks; Cooking ahead
    • Ingredients: onions; celery; crustacean shells; carrots; tomato paste
    • Categories: Stocks; Cooking ahead
    • Ingredients: fish bones and trimmings; onions; carrots; parsnips; leeks; celery; dry white wine; parsley; thyme; black peppercorns; bay leaves
    • Categories: Stocks; Cooking ahead; Vegan; Vegetarian
    • Ingredients: onions; leeks; celery; green cabbage; carrots; tomatoes; parsley; thyme; black peppercorns; garlic; fennel seeds; whole cloves
    • Categories: Stocks; Cooking ahead; Vegan; Vegetarian
    • Ingredients: onions; leeks; celery; green cabbage; carrots; tomatoes; parsley; thyme; black peppercorns; garlic; fennel seeds; whole cloves

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  • ISBN 10 0471382574
  • ISBN 13 9780471382577
  • Linked ISBNs
  • Published Oct 02 2001
  • Format Hardcover
  • Page Count 1,056
  • Language English
  • Edition 7th Revised edition
  • Countries United States
  • Publisher John Wiley and Sons Ltd
  • Imprint John Wiley & Sons Inc

Publishers Text

The 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.



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The Professional Chef, 7th Edition

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