the appetizer:

The Professional Chef, Ninth Edition by The Culinary Institute of America includes recipes like Gnocchi Piedmontese; Rösti Potatoes; and Indian Grilled Lamb with Fresh Mango Chutney.



The Professional Chef, Ninth Edition

by The Culinary Institute of America

The Professional Chef
Click to buy The Professional Chef


For 65 years, The Culinary Institute of America has been training top chefs in America and around the world. Named one of the five culinary books of this decade by Food Arts magazine, The Professional Chef is the CIA's flagship title and the essential reference that chefs use to understand basic skills and standards for quality, as well as develop a deep understanding of how cooking works.

Now in its ninth edition, The Professional Chef features an all-new, user-friendly design, more than 750 gorgeous photographs by award-winning photographer Ben Fink (25 percent new to this edition), plus new sections on seasonality and sustainability, barbecuing, sous-vide cooking, and plated desserts, to name just a few.

The ninth edition also offers a global perspective and includes essential information on nutrition, food and kitchen safety, equipment, and product identification. Each of the nearly 800 recipes included follows a basic formula that illustrates fundamental techniques, guiding chefs clearly through every step from mise en place to finished dishes. New "method at-a-glance" sections will help clarify key techniques, and the innovative expert tips provide insights and suggestions for recipe variations.

Becoming a professional chef requires an understanding and constant refinement of cooking fundamentals. The Professional Chef covers a full range of modern techniques and classic and contemporary recipes, making it the essential reference for every serious cook. And now with a never-before-available interactive digital edition of this classic reference, students and home cooks have yet another option for accessing one of the best culinary books published.

About the Author

Founded in 1946, The Culinary Institute of America (CIA) is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts, as well as certificate programs in culinary arts and wine and beverage studies. A network of more than 40,000 alumni has helped the CIA earn its reputation as the world's premier culinary college. The CIA, which also offers courses for professionals and food enthusiasts as well as consulting services for the foodservice and hospitality industry, has campuses in Hyde Park, NY; St. Helena, CA; San Antonio, TX; and Singapore.

  • The Professional Chef, Ninth Edition
  • by The Culinary Institute of America
  • Rizzoli New York 2011
  • $75.00 US; Hardcover; 232 pages; 750 photos
  • ISBN-10: 0470421355
  • ISBN-13: 978-0-470-42135-211
  • Information provided by the publisher.

Buy The Professional Chef


The Professional Chef

Previous editions on The Global Gourmet (with sample recipes):  

This page created November 2011

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