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"The bible for all chefs."
-Paul Bocuse

"Well-researched and documented, The Culinary Institute of America's latest offering includes the essential tools to become a successful modern chef. The Professional Chef continues to evolve and improve with age."
-Thomas Keller

"The Professional Chef continues to be an incredibly valuable reference guide that we keep handy in all our restaurant kitchens."
-Susan Feniger and Mary Sue Milliken

"This important book is a classic resource, an indispensable reference for both the professional and serious home cook."
-Alfred Portale

"The newest edition of The Professional Chef is truly an amazing book of technique. Without a doubt, a true inspiration for all."
-Eric Ripert

"How to cook everything from the best culinary school in America. This is The Mothership for recipes and basic culinary techniques. Anyone and everyone serious about food and cooking should have one in their kitchen."
-Anthony Bourdain

"The CIA continues not only to set standards but to raise them industry-wide. This is a great book, a valuable reference in both the restaurant kitchen and the home kitchen."
-Michael Ruhlman

Master Recipe List viii
Acknowledgments xvi
Introduction xviii

PART ONE The Culinary Professional

Chapter 1 INTRODUCTION TO THE PROFESSION 3
Chapter 2 MENUS AND RECIPES 13
Chapter 3 THE BASICS OF NUTRITION AND FOOD SCIENCE 23
Chapter 4 FOOD AND KITCHEN SAFETY 31

PART TWO Tools and Ingredients in the Professional Kitchen

Chapter 5 EQUIPMENT IDENTIFICATION 43
Chapter 6 MEAT, POULTRY, AND GAME IDENTIFICATION 69
Chapter 7 FISH AND SHELLFISH IDENTIFICATION 99
Chapter 8 FRUIT, VEGETABLE, AND FRESH HERB IDENTIFICATION 127
Chapter 9 DAIRY AND EGG PURCHASING AND IDENTIFICATION 181
Chapter 10 DRY GOODS IDENTIFICATION 199

PART THREE Stocks, Sauces, and Soups

Chapter 11 MISE EN PLACE FOR STOCKS, SAUCES, AND SOUPS 239
Chapter 12 STOCKS 253
Chapter 13 SAUCES 267
Chapter 14 SOUPS 301

PART FOUR Meats, Poultry, Fish, and Shellfish

Chapter 15 MISE EN PLACE FOR MEATS, POULTRY, FISH, AND SHELLFISH 361
Chapter 16 FABRICATING MEATS, POULTRY, AND FISH 375
Chapter 17 GRILLING, BROILING, AND ROASTING 423
Chapter 18 SAUT?ING, PAN FRYING, AND DEEP FRYING 487
Chapter 19 STEAMING AND SUBMERSION COOKING 531
Chapter 20 BRAISING AND STEWING 571

PART FIVE Vegetables, Potatoes, Grains and Legumes, and Pasta and Dumplings

Chapter 21 MISE EN PLACE FOR VEGETABLES AND FRESH HERBS 617
Chapter 22 COOKING VEGETABLES 647
Chapter 23 COOKING POTATOES 713
Chapter 24 COOKING GRAINS AND LEGUMES 751
Chapter 25 COOKING PASTA AND DUMPLINGS 807

PART SIX Breakfast and Ggarde Mmanger

Chapter 26 COOKING EGGS 847
Chapter 27 SALAD DRESSINGS AND SALADS 879
Chapter 28 SANDWICHES 931
Chapter 29 HORS D'OEUVRE AND APPETIZERS 945
Chapter 30 CHARCUTERIE AND GARDE MANGER 985

PART SEVEN Baking and Pastry

Chapter 31 BAKING MISE EN PLACE 1015
Chapter 32 YEAST BREADS 1025
Chapter 33 PASTRY DOUGHS AND BATTERS 1047
Chapter 34 CUSTARDS, CREAMS, AND MOUSSES 1091
Chapter 35 FILLINGS, FROSTINGS, AND DESSERT SAUCES 1107
Chapter 36 PLATED DESSERTS 1131

Appendix 1161
Glossary 1167
Readings and Resources 1185
Recipe Index 1191
Subject Index 1202

"The bible for all chefs."
- Paul Bocuse

Named one of the five favorite culinary books of this decade by Food Arts magazine, 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
Covering the full range of modern techniques and classic and contemporary recipes, The Professional Chef, Ninth Edition is the essential reference for every serious cook.