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

The Professional Chef
Eighth Edition
by The Culinary Institute
of America

The eighth edition of The Professional Chef is a major publishing event for the foodservice industry. Written by The Culinary Institute of America, this new edition is a uniquely comprehensive, lavishly illustrated reference and text which will be valued by professional and student alike.

This encyclopedic classic, a mainstay of professional kitchens for decades, has been thoroughly revised and updated.

The Professional Chef is the classic resource that many of America’s top chefs have relied on to help learn their cooking skills. Now this comprehensive "bible" has been thoroughly revised and expanded to reflect the way people cook and eat today.

The book includes essential information on nutrition, food and kitchen safety, and tools and ingredients, as well as more than 640 classic and contemporary recipes plus variations. One hundred and thirty-one basic recipe formulas illustrate fundamental techniques and guide chefs clearly through every step, from mise en place to finished dishes.

This edition features:

  • nearly 650 all-new four-color photographs of fresh food products
  • step-by-step techniques
  • and photographs of plated dishes taken by award-winning photographer Ben Fink

The Professional Chef, 8th edition explores culinary traditions of the Americas, Asia, and Europe, and includes four-color photographs of commonly used ingredients and maps of all regions.

This book goes very well with
The Basics of Sauce Making DVD Set
The Basics of Sauce Making Videos
Garde Manger 2nd edition
also from the Culinary Institute of America!


  1. Introduction to the Profession
  2. Menus and Recipes
  3. The Basics of Nutrition and Food Science
  4. Food and Kitchen Safety
  5. Equipment Identification
  6. Meat, Poultry, and Game Identification
  7. Fish and Shellfish Identification
  8. Fruits, Vegetables, and Fresh Herb Identification
  9. Dairy and Egg Purchasing and Identification
  10. Dry Goods Identification
  11. Mise en Place for Stocks, Sauces, and Soups
  12. Stocks
  13. Sauces
  14. Soups
  15. Mise en Place for Meats, Poultry, and Fish
  16. Fabricating Meats, Poultry, and Fish
  17. Grilling and Broiling, Roasting and Baking
  18. Sauteeing, Pan Frying, and Deep Frying
  19. Steaming and Submersion Cooking
  20. Braising and Stewing
  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
  26. TK International
  27. TK International
  28. TK International
  29. Cooking Eggs
  30. Salad Dressings and Salads
  31. Sandwiches
  32. Hors d' Oeuvre and Appetizers
  33. Charcuterie and Garde Manger
  34. Functions of Baking Ingredients
  35. Yeast Breads
  36. Pastry Doughs and Batters
  37. Custards, Creams and Mousse
  38. Fillings, Frostings and Dessert Sauces


click here to see books • videos • cd-roms of related interest


The Professional Chef

Eighth Edition
by The Culinary Institute of America

2006 • 1,232 pages • $70.00 + shipping

The Professional Chef
Study Guide 8th Edition

by The Culinary Institite of America
2006 • 234 pages • $25.00 + shipping

** Additionally, an instructor's manual is available
to schools who have adopted this book in their curriculum.
Contact our college department for more information. **

Texas residents please add 6.75 % sales tax

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