Professional Chef from C.H.I.P.S.

The Professional Chef
Ninth edition
by The Culinary Institute
of America

Named one of the five favorite culinary books of this decade, The Professional Chef™ is the classic kitchen reference that many of America's top chefs have used to understand basic skills and standards for quality as well as develop a sense of how cooking works.

Now, the ninth edition features an all-new, user-friendly design that guides readers through each cooking technique, starting with a basic formula, outlining the method at-a-glance, offering expert tips, covering each method with beautiful step-by-step photography, and finishing with recipes that use the basic techniques.

The new edition also offers a global perspective and includes essential information on nutrition, food and kitchen safety, equipment, and product identification. Basic recipe formulas illustrate fundamental techniques and guide chefs clearly through every step, from mise en place to finished dishes.

  • Includes an entirely new chapter on plated desserts and new coverage of topics that range from sous vide cooking to barbecuing to seasonality
  • Highlights quick reference pages for each major cooking technique or preparation, guiding you with at-a-glance information answering basic questions and giving new insights with expert tips
  • Features nearly 900 recipes and more than 800 gorgeous full-color photographs


Part One. The Culinary Professional

  1. Introduction to the Profession
  2. Menus and Recipes
  3. The Basics of Nutrition and Food Science
  4. Food and Kitchen Safety

Part Two. Tools and Ingredients in the Professional Kitchen

  1. Equipment Identification
  2. Meat, Poultry, and Game Identification
  3. Fish and Shellfish Identification
  4. Fruit, Vegetable, and fresh Herb Identification
  5. Dairy and Egg Purchasing and Identification
  6. Dry Goods Identification

Part Three. Stocks, Sauces, and Soups

  1. Mise en Place for Stocks, Sauces, and Soups
  2. Stocks
  3. Sauces
  4. Soups

Part Four. Meats, Poultry, Fish, and Shellfish

  1. Mise en Place for Meats, Poultry, and Fish
  2. Fabricating Meats, Poultry, and Fish
  3. Grilling and Broiling, Roasting and Baking
  4. Sautéing, Pan Frying, and Deep Frying
  5. Steaming and Submersion Cooking
  6. Braising and Stewing

Part Five. Vegetables, Potatoes, Grains and Legumes, and Pasta and Dumplings

  1. Mise en Place for Vegetables and Fresh Herbs
  2. Cooking Vegetables
  3. Cooking Potatoes
  4. Cooking Grains and Legumes
  5. Cooking Pasta and Dumplings

Part Six. Breakfast and Garde Manger

  1. Cooking Eggs
  2. Salad a Dressings and Salads
  3. Sandwiches
  4. Hors d’Oeuvre and Appetizers
  5. Charcuterie and Garde Manager

Part Seven. Baking and Pastry

  1. Baking Mise en Place
  2. Yeast Breads
  3. Pastry Doughs and Batters
  4. Custards, Creams, and Mousses
  5. Fillings, frostings, and Dessert Sauces
  6. Plated Desserts


click here to see books of related interest


The Professional Chef
Ninth edition
by The Culinary Institute of America

2012 (available now) • 1,232 pages • $75.00 + shipping
The Professional Chef
Study Guide 9th Edition

by The Culinary Institite of America
2012 • 234 pages • $30.00 + shipping
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