Just reading the title of The Professional Chef, 8th Edition tells you exactly who the book is written for and what kind of recipes you're going to find inside. The book was complied by the Culinary Institute of America, based on the techniques that they are teaching now and the ones that were the foundation of modern cooking. It is part cookbook, part reference guide, as it was designed to be a "comprehensive 'bible for all chefs.'" Serious professional chefs will probably already have a copy, but it is a must have for anyone who intends to produce restaurant-quality food at home. And we're not taking the "quality" you'll find at a casual dining chain, either.
In addition to over 600 recipes, plus a number of variations on them, the book covers food safety, cooking tools, ingredients and nutrition. You'll find information on matching and balancing flavors, as well as in-depth instructions on the more than 125 different techniques that are used to create each of the dishes. The book also includes photographs of the components of dishes, the cooking processes and the finished plates, as well as step-by-step diagrams for many of the techniques that warrant it.
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