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

Contents

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

5. Equipment Identification
6. Meat, Poultry, and Game Identification
7. Fish and Shellfish Identification
8. Fruit, Vegetable, and fresh Herb Identification
9. Dairy and Egg Purchasing and Identification
10. Dry Goods Identification

Part Three. Stocks, Sauces, and Soups

11. Mise en Place for Stocks, Sauces, and Soups
12. Stocks
13. Sauces
14. Soups

Part Four. Meats, Poultry, Fish, and Shellfish

15. Mise en Place for Meats, Poultry, and Fish
16. Fabricating Meats, Poultry, and Fish
17. Grilling and Broiling, Roasting and Baking
18. Sautéing, Pan Frying, and Deep Frying
19. Steaming and Submersion Cooking
20. Braising and Stewing

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

21. Mise en Place for Vegetables and Fresh Herbs
22. Cooking Vegetables
23. Cooking Potatoes
24. Cooking Grains and Legumes
25. Cooking Pasta and Dumplings

Part Six. Breakfast and Garde Manger

26. Cooking Eggs
27. Salad a Dressings and Salads
28. Sandwiches
29. Hors d’Oeuvre and Appetizers
30. Charcuterie and Garde Manager

Part Seven. Baking and Pastry

31. Baking Mise en Place
32. Yeast Breads
33. Pastry Doughs and Batters
34. Custards, Creams, and Mousses
35. Fillings, frostings, and Dessert Sauces
36. Plated Desserts

Index

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ORDER NOW 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 Texas residents please add 6.75 % sales tax