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Critically Recognized
  • The Professional Chef by The Culinary Institute of America (Cia) book cover
  • The Professional Chef by The Culinary Institute of America (Cia) book cover
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The Professional Chef

by The Culinary Institute of America (Cia)

A substantial reference for culinary technique

$88.64 USD
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Awards & Recognition

  • Critical praise

    Praised by Anthony Bourdain

    Anthony Bourdain praises the book as a comprehensive resource for recipes and culinary techniques.

AlbakiReads Editorial

A substantial reference for culinary technique

The tenth edition of The Professional Chef combines instruction in culinary techniques with nearly 900 recipes, positioning the book as both a skills resource and a source of cooking examples. Its scope is oriented toward professional development and culinary education, including training for chefs, culinary arts study, and cooking courses in hospitality management. Published in partnership with the Culinary Institute of America, it brings together practical technique and a broad recipe collection in a single kitchen reference.

Good fit for readers who enjoy

  • Chefs pursuing professional development or workplace training
  • Culinary arts students seeking technique instruction and recipes
  • Hospitality management students taking cooking courses

Themes

Culinary techniqueProfessional cookingRecipe instructionCulinary education

Based on publisher information and book metadata.

Book overview

""How to cook everything from the best culinary school in America. This is The Mothership for recipes and basic culinary techniques. Anyone and everyone serious about food and cooking should have one in their kitchen." --Anthony Bourdain The cornerstone of our publishing partnership with The Culinary Institute of America, The Professional Chef has been one of the top professional cooking books since 1962, through nine editions and more than sixty years. A constant in-the-kitchen resource for culinary students and culinary professionals, The Professional Chef teaches proper culinary technique and includes nearly 900 recipes for instruction and inspiration. The focus has been on three target markets: Professional chefs learning in corporate training programs or professional chefs pursuing professional development courses Culinary arts students: 78% are enrolled in 2-year / community college programs, 22% in 4-year universities, including the CIA itself Hospitality management students taking cooking courses"--
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