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The New Professional Chef (TM) Hardcover – November 7, 1995

4.7 4.7 out of 5 stars 105 ratings
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The Professional Chef
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Thoroughly revised encyclopedic classic used by professionals for decades. The definitive reference is easier to use and is packed with the most up to date information with 1000 reference recipes conveniently located in one section.
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Previous page
  1. Print length
    1216 pages
  2. Language
    English
  3. Publisher
    Wiley
  4. Publication date
    November 7, 1995
  5. Dimensions
    8.88 x 2.2 x 11.04 inches
  6. ISBN-10
    0471286796
  7. ISBN-13
    978-0471286790
  8. See all details
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Editorial Reviews

Amazon.com Review

Produced by the Culinary Institute of America as a textbook for chefs-to-be, The New Professional Chef, Sixth Edition, is a book for all who love to cook, as well as students of the craft. It's a cooking school between covers, a teaching and reference work of extraordinary breadth.

In the first two of four parts, arranged in a progressive, logical sequence, the book provides a brief historical overview of the chef's role and discusses matters of interest to all cooks: the identification and purchasing of ingredients, nutrition, food safety, and sanitation, among other matters. The third part explores the techniques that underlie all cooking, from mise en place (readying ingredients), through sauces and soups and the dry- and moist-heat cooking methods, to charcuterie, baking, and pastry. This section, illustrated as elsewhere in the book by step-by-step color photos, line drawings, tables, and charts, is an unendingly informative book in itself. The book concludes with the recipes, arranged as a professional would want them, in chapters devoted to food categories such as sauces and entrees; breakfast and pasta dishes; and breads, cakes and pastries, among others. The hundreds of recipes (500 new to this edition) are designed for 10 or more servings; though reducible, their outstanding usefulness lies in revealing dish anatomy--the way recipes work. Updated with a 50-page chapter on international fare, and containing cooking trucs throughout, material on dietary substitutions, historical and anecdotal information, and serving suggestions, The New Professional Chef is an A to Z resource no culinary library should lack. --Arthur Boehm

Product details

  • Publisher ‏ : ‎ Wiley; 6th edition (November 7, 1995)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 1216 pages
  • ISBN-10 ‏ : ‎ 0471286796
  • ISBN-13 ‏ : ‎ 978-0471286790
  • Item Weight ‏ : ‎ 7.75 pounds
  • Dimensions ‏ : ‎ 8.88 x 2.2 x 11.04 inches
  • Customer Reviews:
    4.7 4.7 out of 5 stars 105 ratings

About the author

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Mary Deirdre Donovan

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Customer reviews

4.7 out of 5 stars
4.7 out of 5
105 global ratings

Top reviews from the United States

Mr Gourmet
5.0 out of 5 stars The New Professional Chef Scores a 10
Reviewed in the United States on September 17, 2001
Verified Purchase
As a professional chef myself and a graduate of the California Culinary Academy, I keep 2 copies of this incredibly wonderful cookbook.
It is an absolute necessity in anybodies kitchen from the novice to the Professional.
After spending 2 years at chefs school in the early 70's and opening a chain of restaurants in Los Angeles, I got into a rut and lost not only my imagination but also forgot from lack of use many of my culinary skills.
This book is more than just a cookbook, it is an encyclopedia of knowledge. While most of the recipes are scaled for large quantities, they are easy to scale down due to the use of weight as a measure rather than volume.
If you were to buy only one cookbook to last a lifetime this would be the one. While it is pricey, you must realize the amount of time that has gone into the preparation of such a tome.
I highly recommend this book for you. If you are intersted in the buffet table the book called the garde manger, also a CIA book, is an excellent training manual.
15 people found this helpful
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Vincent C. Ballard Jr.
5.0 out of 5 stars Amazing deal
Reviewed in the United States on October 27, 2009
Verified Purchase
This book id full-to-bursting with information that any aspiring chef would want to know. I purchased this product in order to gain a solid base of knowlegde before going off to culinary school and I have to say that I am impressed with it. The book starts off with topics icluding history, sanitation, and equipment identification. The real meat of the book lies in what it covers about mise en place, raw ingredients, and the various cooking methods. There are literally hundreds of pages detailing how to perform all of the basic techniques that a food-service worker would need to know. Also, hundreds of pages are dedicated stricly to recipes. This book is a steal if you pay less than $100 for it.
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Meredith
5.0 out of 5 stars Perfect purchase
Reviewed in the United States on April 9, 2014
Verified Purchase
I am so glad that I found this addition and it arrived so quickly. This is my original curriculum book that I used in school. New additions are not the same, as I could easily turn to a page and find what I was looking for with this particular book, as I had memorized countless pages/recipes. It was in great shape (used condition) but almost flawless. Nothing but great things to say. Great purchase. Great "new" replacement to my stolen book of the same addition.
One person found this helpful
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Richter
4.0 out of 5 stars Four Stars
Reviewed in the United States on June 14, 2017
Verified Purchase
Exactly what i wanted.
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K.G.
5.0 out of 5 stars Best professional culinary book ever.
Reviewed in the United States on May 9, 2019
Verified Purchase
Best professional cookbook ever made. Far superior to even newer editions...a must have that is a hard book to ever get a chef to let go.
3 people found this helpful
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Chris V.
5.0 out of 5 stars New
Reviewed in the United States on September 1, 2019
Verified Purchase
I didn’t think it would be brand new but it was. Came in original wrapping and everything.
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Amazon Customer
5.0 out of 5 stars Quality Information
Reviewed in the United States on February 13, 2019
Verified Purchase
I gave it for Christmas present Great Book on Basic information all cooks need to know
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Kiryha Krysko
4.0 out of 5 stars Four Stars
Reviewed in the United States on September 17, 2016
Verified Purchase
Imagine The Good Cook serie in one book
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Top reviews from other countries

Dibyajyoti Barat
5.0 out of 5 stars good
Reviewed in India on July 13, 2019
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