The Professional Chef, 7th Edition by The Culinary Institute of America and Le Cordon Bleu

  • Bouquet garni

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

    • Categories: Spice / herb blends & rubs
    • Ingredients: thyme; parsley; bay leaves; leek greens
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Notes about Recipes in this book

  • Wilted spinach salad with warm bacon vinaigrette

    • peaceoutdesign on August 20, 2025

      Much Like China Peaks spinach salad.

  • Macaroni salad

    • Globegal on March 06, 2019

      Bland. Maybe using a vinaigrette would have helped. Used yellow onions & it didn't like the taste. While a red or sweet onion would have been better, not sure it would change the "meh" rating. Reminded me of a supermarket deli macaroni salad.

  • Potato salad

    • PennyG on October 06, 2018

      Good, basic potato salad. Reminds me somewhat of my Mother-in-Law’s delicious potato salad. She was a very basic cook but did it well!

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  • ISBN 10 047146063X
  • ISBN 13 9780471460633
  • Published Jan 24 2003
  • Format Hardcover
  • Page Count 1,584
  • Language English
  • Edition 7th Revised edition
  • Countries United States
  • Publisher John Wiley & Sons
  • 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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