Professional Chef - Hardcover

Culinary Institute Of America

Hardcover

ISBN 10: 0843605715 ISBN 13: 9780843605716

Publisher: Cbi Pub Co, 1974

Synopsis

The textbook details areas of professional food preparation and provides instruction, menus, and recipes for both the apprentice chef and the veteran

About this title

Review

THE PROFESSIONAL CHEF by the Culinary Institute of America, a reference work for cooking pros and serious home cooks since the 1950s appears in its seventh edition from John Wiley in October. The 1,056–page work has been redesigned with new color photography throughout, 1,400 photos in all. "The philosophy of cooking and the way of looking at the fundamentals of cooking have changed since we published the sixth edition in 1996," says senior editor Pam Chirls, "and in this one, the visual aspect of cooking drives the content. If you′re making pasta, in the existing edition you get a written explanation and recipes. In the new edition, we have step–by–step photographs to help the reader function in the kitchen." Pro Chef 7, as it is familiarly known, also includes more than 660 recipes with some 200 variations. (Publishers Weekly, July 2001)

In the seventh revised edition of the basic textbook for the Culinary Institute of America (CIA), the editors claim they explain to the potential chef not just how to cook, but why the CIA insists on doing things the way it does. Since the CIA is often criticized for problems ranging from its devotion to classic French technique to its role in maintaining the patriarchy that dominates the profession, such justification seems in order. But there is actually little of it, either in the introductory essays or in the text that follows. There is little else to find fault with in this well–organized, comprehensive text. But while anyone aspiring to a career in food service may find it useful, it falls short of being a good learning text for the average cook. Its recipes are all written in scaled formulas, rather than in the cups and spoons measures most consumers use. In addition, those recipes mostly yield ten servings, and the task of reducing them to manageable proportions will put off most nonprofessional users. So although this an excellent guide to the profession, it is recommended only for academic libraries supporting culinary programs and larger public libraries with comprehensive cookery collections. ––Tom Cooper, Richmond Heights Memorial Lib, MO (Library Journal, September 15, 2001)

"attractively repackaged so as to appeal to the ambitious home cook." (The New Yorker, September 24, 2001)

"...for something more technical I love The Professional chef...a huge and comprehensive guide through all aspects of cooking professionally, and is like a bible..." (Restaurant, 28 August 2002)

"an excellent guide to the profession.... There is little...to find fault with in this well–organized, comprehensive text.... Anyone aspiring to a career in food service may find it useful." (Library Journal, September 15, 2001)

"attractively repackaged so as to appeal to the ambitious home cook." (The New Yorker, September 24, 2001)

"...for something more technical I love The Professional chef...a huge and comprehensive guide through all aspects of cooking professionally, and is like a bible..." (Restaurant, 28 August 2002)

From the Back Cover

When you watch a professional magic act, you may find yourself awed by the trick. You are a willing believer in the illusion created by the magician. If, however, you are a magician, you are no longer in awe of the trick itself. You are astonished by the skill and finesse of the magician?the ease, the apparent effortlessness of motion.

Chefs are a great deal like magicians. To the novice, the transformation of a carrot to a pile of perfectly even julienne is almost miraculous. To the seasoned chef, the miracle is the skill, the coordination, and rhythm of the right tool in an accomplished hand.

Founded in 1946, THE CULINARY INSTITUTE OF AMERICA is an independent, not–for–profit college offering bachelor?s and associate degrees in culinary arts and baking and pastry arts. Courses for foodservice professionals are offered at the college?s main campus in Hyde Park, New York, and at its additional campus for continuing education, The Culinary Institute of America at Greystone, in St. Helena, California.

Edition details

• Publisher: Cbi Pub Co
• Publication date: 1974
• Language: English
• ISBN 10: 0843605715
• ISBN 13: 9780843605716
• Binding: Hardcover
• Edition number: 4