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The professional chef: the culinary institute of America

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The Professional Chef is the quintessential kitchen companion from The Culinary Institute of America, used by hundreds of America's top chefs. This updated 10th Edition presents the skills and quality standards needed to master the fundamentals of cooking. A refreshed, modern design features simplified definitions and techniques streamlined into step-by-step instructions to support aspiring chefs and culinary students of any level.

Revisions in the 10th edition include using modern plant-forward ingredients, in line with the CIA and Harvard's Menus of Change initiative, highlighting that vegetables can also be the star at the center of the plate. The authors merged meat and vegetable cookery chapters, and updated some recipes to feature plant-based ingredients, all revised in the CIA's own test kitchen.

Chapters are reorganized to follow the CIA Culinary Fundamentals course more closely, with new troubleshooting sections based on frequent classroom questions, to help students and chefs solve problems before they occur, with updated text and photo examples.

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Availability

Detail Information

Series Title

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Call Number

641.5 PRO

Publisher

New Jersey : Wiley., 2024

Collation

xi, 885 p. : ill. ; 29cm.

Language

English

ISBN/ISSN

978-1-119-49-0951

Classification

641.5

Content Type

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Media Type

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Carrier Type

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Edition

ed. 10

Subject(s)

Quantity cooking

Specific Detail Info

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Statement of Responsibility

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Other version/related

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