Starbucks 'Trenta': How The New Size Compares To Your Stomach
Famous Death Row Last Meals
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.
Jane Seymour's Modest And Modern Style
Broke Stars: 11 Celebrities Who Went Bankrupt
LOOK: Amazing Underwater Photos Of Dogs
Adele Five-Year Break? Singer Plans to Focus on Relationship, Write 'Happy Record'
Social Security Is Failing Even Faster Than We Thought
PHOTOS: How You Can Get The 'Miracle' Dress
Man Says Starbucks Discriminated Against Him Because He Has Half An Arm
Chris Brown, Grammys 2012: Embattled Singer Slams Critics
Janice Dickinson's Outrageous Style
Ford's clever Sports Illustrated Swimsuit ad features phantom model
Trace Adkins Reunites With College Crush, 30 Years Later
Photos Of Dead Lacrosse Player's Injured Body Shown To Jury
Van Gogh's Starry Night modded into beautiful interactive light and sound show (video)
'Hooker Teacher' Forced To Resign, Now Can't Find Work
PHOTOS: Model Falls At Dennis Basso Show
3 Economic Misconceptions That Need to Die
Lauren Scruggs Goes On Ski Vacation
WATCH AND LAUGH: Cops In 2-Hour Standoff With Empty Car
Woman's Dead Fiance Is Behind Her Disappearance: Cops
Stephen Wiltshire Draws Cities From Memory
We Meant There WERE Nukes In The Fire
11-01-2006 @12:24PM ryan said... I have the 7th edition, my wife has vowed to not get me any more big cooking books...anyone know if this one adds anything significant over the previous?
Reply
11-03-2006 @8:15AM Josh said... Ryan,
Here's what a CIA newsletter had to say about the new edition:
"The 8th edition offers an entirely new section on world cuisine, featuring charts, illustrations, maps, and four-color photographs of commonly used ingredients. And it features 650 photos of fresh ingredients, step-by-step techniques, and plated dishes and more than 640 recipes with contemporary variations, including 130 basic recipe formulas illustrating fundamental techniques."
I've taken a look at the 8th edition at a Barnes and Noble and it does seem to be an improvement. I've only owned the 7th edition for a few months, so I'm not sure if I want to upgrade quite yet.
Here's some websites for the new edition:
http://www.prochef.com/fbi/textbooks_professional_chef.html
http://www.wiley.com/WileyCDA/WileyTitle/productCd-0764557343.html (includes excerpt)
Reply