Cia professional chef 7th edition

Good, basic potato salad. She was a very basic cook but did it well! Maybe using a vinaigrette would have helped. 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. 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 classic and contemporary recipes, with almost 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.

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.

Automatically add future editions to my Bookshelf. Browse our Cookbooks or Become a Member. Categories: French; Vegetarian Ingredients: onions; carrots; celery 0 show. Categories: French; Vegetarian Ingredients: onions; celery; leeks; parsnips 0 show. Categories: French Ingredients: onions; carrots; celery; ham 0 show. Categories: Italian Ingredients: pancetta; onions; parsley; carrots; garlic; green peppers 0 show. Ingredients: butter 0 show. Ingredients: cream; egg yolks 0 show.

Categories: Stocks; Cooking ahead Ingredients: chicken bones; onions; carrots; celery; parsley; thyme; black peppercorns; bay leaves 1 show. Categories: Stocks; Cooking ahead Ingredients: onions; carrots; celery; parsley; thyme; black peppercorns; bay leaves; veal bones 0 show.

Categories: Stocks; Cooking ahead Ingredients: onions; carrots; celery; parsley; thyme; black peppercorns; bay leaves; beef bones 0 show. Categories: Stocks; Cooking ahead Ingredients: onions; carrots; celery; parsley; thyme; black peppercorns; bay leaves; chicken bones; tomato paste 1 show. Categories: Stocks; Cooking ahead Ingredients: veal bones; carrots; onions; celery; tomato paste; parsley; thyme; black peppercorns; bay leaves 0 show.

Categories: Stocks; Cooking ahead Ingredients: carrots; onions; celery; tomato paste; parsley; thyme; black peppercorns; bay leaves; game bones; fennel seeds; juniper berries 0 show. Categories: Stocks; Cooking ahead Ingredients: carrots; onions; celery; tomato paste; parsley; thyme; black peppercorns; bay leaves; veal bones; beef bones; pig knuckles 0 show. Categories: Stocks; Cooking ahead Ingredients: carrots; onions; celery; parsley; thyme; black peppercorns; bay leaves; lamb bones; mint; tomato paste 1 show.

Categories: Stocks; Cooking ahead Ingredients: carrots; onions; celery; parsley; thyme; black peppercorns; bay leaves; tomato paste; pork bones; dried oregano 1 show. Categories: Stocks; Cooking ahead Ingredients: carrots; onions; celery; parsley; thyme; black peppercorns; bay leaves; tomato paste; chicken bones 0 show.

Categories: Stocks; Cooking ahead Ingredients: carrots; onions; celery; parsley; thyme; black peppercorns; bay leaves; tomato paste; duck bones; fennel seeds; juniper berries 0 show. Categories: Stocks; Cooking ahead Ingredients: fish bones and trimmings; onions; leeks; parsnips; celery; dry white wine; parsley; thyme; black peppercorns; bay leaves 0 show. Categories: Stocks; Cooking ahead Ingredients: onions; celery; crustacean shells; carrots; tomato paste 0 show.

I found it better in its discussion of the techniques and the science behind them of cookery and food safety more than the actual recipes. That being said, the section on deep frying is excellent and extensive, if not heart healthy.

The international section is also very much a product of the era, concentrating on American, French, British German, Dutch, and Italian cuisines, with Chinese and Mexican as exotic additions. Jan 29, Denise MacFarland rated it it was amazing. This text, along with a cookbook written by Vincent Price with a few contributions by Boris Karloff were delightful finds at a local antique mall. If you were truly serious about becoming a great cook and could only have one book in your kitchen, this would be it.

It really is geared toward professional chefs, however, so many of its recipes call for impractical ingredients like demi-glace. In a home kitchen this can be a real ball-ache. View all 3 comments. This is the official textbook of the Culinary Institute of America.

It overviews the basic techniques used by professional chefs, as well as common equipment and ingredients. The coverage is adequate, but not as good as I expected. Much of the material is superficial, and there are large white spaces on most pages where additional pictures or information could have been presented. The pictures themselves are mostly good, with the exception of the photos of diced vegetables, which are useless bec This is the official textbook of the Culinary Institute of America.

The pictures themselves are mostly good, with the exception of the photos of diced vegetables, which are useless because they are not scaled to actual size.

There is an entire section on world cuisines, which is good, but it would have been better to integrate this into the recipes themselves. A short note about the cultural and historical influences on some of the dishes would have been helpful. Finally, the organization seemed a little awkward due to the way that related techniques and recipes are presented in different locations in the text.

Overall, this is a satisifactory textbook, and a potentially useful reference manual for the home chef. Keep in mind that the recipes are intended for restaurants, so they make a lot of portions unless converted.

Nov 06, Page added it Shelves: own. I've always wanted to know the proper techniques, how I'm supposed to do things. A quick glance, a quick one, it seems I may have found my answer. Today I used it to make a vegetable stock and simple miropoix, done and done. Better still, very few vegetables left in fridge to go bad. My point, most books give you an exact recipe-though this one has though too, it also provides guidelines so you can go at will; with what you have.

Helpful I've always wanted to know the proper techniques, how I'm supposed to do things. View all 7 comments. Jun 06, Sandyl rated it it was amazing. A must have in your kitchen, even if you just fiddle around from time to time. After I read here and there its a huge book I finally found out how to make really great scrambled eggs I learned how to cut up a fryer and now I keep my knives sharpened. Mar 28, Terri rated it really liked it. A good resource for classic, mostly scaleable recipies for the home cook or use to improve upon your understanding of technique before attempting other recipies.

One of my favorite go-to books particularly for pastry cream. See also the CIA chocolate book for blow your mind accessibility to world class confectionary. Love it. Well organized, taught me a lot. I'm not a professional chef, and the batches are huuuge. But I loved the baking explanations, and after I converted and reduced the batches, cookies turned out great.

Some if the ingredients were hard to find in my downtown grocery store, but any serious cook expects these hastles. Jul 01, Pandu rated it it was amazing. The basic foundation is very strong. Nov 23, Afiq Asyran rated it it was amazing. Fundamental knowledge to cook like a chef, this book I used from time to time for my kitchen's check and balance.

From pastry, bread baking, sauteing chicken, vegetables, making a salad, preparing chicken stock and many more. Dec 04, CD rated it really liked it Shelves: food-cookbook , reference. So you think you can cook?

If you can't with this guides help, you may not be able to read either. This newest version of the classic 'how-to-cook-everything' is one of the first must have books for chef, cook, or food lover of any and all skills. I can't recommend this book highly enough. Don't let the thickness intimidate you, you'll you have such a good time reading it you hardly notice.

Wether you an apprentice chef, seasoned vet or just someone who love to cook you'll get something out of the professional chef. An absolutely wonderful textbook all about food and its preparation. It has basic recipes for the foundation of just about every dish.

No chance I'll read it all any time soon, but as a cook's reference and training manual it can't be beat. Mar 23, Lisa rated it it was amazing Shelves: cookbooks , non-fiction. An excellent kitchen bible for anyone serious about cooking. I got this from the library to see if it was worthwhile- it is on the pricey side- but I am quite sure I want my own copy now. I may see about getting a used copy or an older edition.

This is basically the Textbook used by the CIA. It is oriented toward the professional and the recipes reflect this. Jul 19, Waleed. Very good book every chef should have one. View 1 comment. Basic book for culinary student. Jan 08, Carolina Rivera marked it as to-read. Apr 02, Justin rated it really liked it Shelves: cooking. This book is true to the title. I'd recommend it highly for people going into cooking but for a person who just wants to learn how to cook this has a bit too much unnecessary content.

The chapter on running a business or the pictures of all the different types of veggies jump out as examples. I know they are trying to be complete, but if a professional chef needs a picture to recognize a turnip Jan 19, Rodney rated it it was amazing. I won't even pretend to have read this whole thing, but I tend to stare at it for hours like an 80s kid with a Sears Xmas catalog. Probably my favorite cookbook, also my heaviest 7 lbs A textbook for professional chefs, some of the recipes are for quantities that would not be used in every day cooking but a good reference for techniques in the kitchen.

Jun 20, Patricia rated it did not like it. How can i read this?! Jan 05, Robert rated it it was amazing. Jun 11, Nam Loc rated it it was amazing. Sep 28, Kristen rated it it was amazing Shelves: cooking , food.