The professional chef - Culinary Institute of America

Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic resource that many of Americas top chefs have relied on to help learn their cooking skills. Now this comprehensive "bible for all chefs" (Paul Bocuse) 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. 131 basic recipe formulas illustrate fundamental techniques and guide cooks clearly through every step, from mise en place to finished dishes.

• This edition features nearly 650 allnew fourcolor photographs of fresh food products, stepbystep techniques, and plated dishes taken by awardwinning photographer Ben Fink
• Explores culinary traditions of the Americas, Asia, and Europe, and includes fourcolor photographs of commonly used ingredients and maps of all regions

Written "with extreme vigor and precision" (Eric Ripert), The Professional Chef is an unrivaled reference and source of inspiration for the serious cook.