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Professional Chef®, 7th Edition, Study Guide / Edition 7

Professional Chef®, 7th Edition, Study Guide / Edition 7

by The Culinary Institute of America (CIA)


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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 schoolfor 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.

Product Details

ISBN-13: 9780471209164
Publisher: Wiley
Publication date: 03/01/2002
Edition description: Older Edition
Pages: 272
Product dimensions: 8.43(w) x 11.06(h) x 0.50(d)

Table of Contents

Chapter 1Introduction to the Profession1
Chapter 2Menus and Recipes10
Chapter 3The Basics of Nutrition and Food Science17
Chapter 4Food and Kitchen Safety25
Chapter 5Equipment Identification33
Chapter 6Meat, Poultry, and Game Identification43
Chapter 7Fish and Shellfish Identification51
Chapter 8Fruit, Vegetable, and Fresh Herb Identification59
Chapter 9Dairy and Egg Purchasing and Identification69
Chapter 10Dry Goods Identification76
Chapter 11Mise en Place for Stocks, Sauces, and Soups86
Chapter 12Stocks92
Chapter 13Sauces99
Chapter 14Soups105
Chapter 15Mise en Place for Meats, Poultry, and Fish110
Chapter 16Fabricating Meats, Poultry, and Fish116
Chapter 17Grilling and Broiling, Roasting and Baking124
Chapter 18Sauteing, Pan Frying, and Deep Frying131
Chapter 19Steaming and Submersion Cooking138
Chapter 20Braising and Stewing145
Chapter 21Mise en Place for Vegetables and Fresh Herbs151
Chapter 22Cooking Vegetables158
Chapter 23Cooking Potatoes168
Chapter 24Cooking Grains and Legumes176
Chapter 25Cooking Pasta and Dumplings184
Chapter 26Cooking Eggs191
Chapter 27Salad Dressings and Salads199
Chapter 28Sandwiches207
Chapter 29Hors-d'Oeuvre and Appetizers213
Chapter 30Charcuterie and Garde Manger220
Chapter 31Baking Mise en Place226
Chapter 32Yeast Breads234
Chapter 33Quick Breads, Cakes, and Other Batters240
Chapter 34Pastry Doughs and Cookies248
Chapter 35Icing, Dessert Sauces, and Creams255

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