Item #:
105905060
The Professional Chef
90% of respondents would recommend this to a friend
Item #:
105905060
XAF 77610
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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.
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Product Details
| Publisher | Wiley |
| Publication date | 24 Jun. 2024 |
| Edition | 10th |
| Language | English |
| Print length | 960 pages |
| ISBN-10 | 1119490952 |
| ISBN-13 | 978-1119490951 |
| Item weight | 2.84 kg |
| Dimensions | 22.35 x 5.08 x 27.94 cm |
Product Description
The Professional Chef
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Customer Questions & Answers
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Question:
Who uses The Professional Chef book?
Answer: This book is utilized by hundreds of America's top chefs. -
Question:
Are there troubleshooting sections in the 10th Edition?
Answer: Yes, the updated edition includes new troubleshooting sections to help solve problems before they occur. -
Question:
What kind of ingredients are highlighted in the new edition?
Answer: The 10th Edition focuses on modern plant-forward ingredients.
Editorial Review
The Professional Chef is a comprehensive culinary guide published by Wiley on June 24, 2024, with a robust print length of 960 pages. Users praise its extensive coverage, making it ideal for both novices and experienced cooks looking to refine their skills. While some suggest that it lacks a variety of recipes compared to previous editions, the depth of knowledge provided in areas like meat preparation and stock making has been highly appreciated. The book is designed with both US and EU measurements, making it accessible to a wider audience. It's a great addition for anyone looking to enhance their culinary arsenal.
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Pros
- Extensive coverage of culinary techniques and basics
- Suitable for both beginners and advanced cooks
- Includes US and EU measurement conversions
- Insightful knowledge on ingredient preparation
- Recognized as a valuable learning resource
Cons
- Could benefit from more extensive recipes and larger images
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Features & Benefits
- Updated 10th Edition with modern plant-forward ingredients
- Chapters reorganized to follow the CIA Culinary Fundamentals course closely
- New troubleshooting sections included to solve problems before they occur
- Over 100 new full-color photos of ingredients and techniques
- Tips, variations, and quality criteria provided for each recipe
- Essential for students, professionals, and home cooks
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