---
product_id: 46768027
title: "The Professional Chef"
price: "€ 225.77"
currency: EUR
in_stock: true
reviews_count: 8
url: https://www.desertcart.at/products/46768027-the-professional-chef
store_origin: AT
region: Austria
---

# The Professional Chef

**Price:** € 225.77
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- **What is this?** The Professional Chef
- **How much does it cost?** € 225.77 with free shipping
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## Description

The Professional Chef [The Culinary Institute of America (CIA)] on desertcart.com. *FREE* shipping on qualifying offers. The Professional Chef

Review: It was a gift recommended by a graduate of the C.I.A. - Our son has a passion for cooking, he's rather proficient at it but most all of his knowledge is homegrown by assisting me (his father) who in turn had come under the tutorship of my father who was a renowned pastry chef and all around great cook. In WWII he was the private chef for Gen. Omar Bradley stateside with the rank of T5. Upon hearing of a new unit comprised of elite Canadian and U.S. troops which was being developed to blanket Norway to disassemble the infrastructure of the country in order to cripple the Nazi mobility and communications post invasion. Much to the dismay of Gen. Bradley, (my father being a first generation Franco-American) volunteered to this Special Forces Unit which trained in every aspect of invasion from cold weather skiing to para-trooping behind enemy lines and the disciplined art of hand to hand combat. This unit was to be known by the Germans as the "Black Devils" or as it was knows in the States and Canada; the "First Special Service Forces" (FSSF). To discourage him from transferring out, the General indicated to him that he would have to relinquish his stripes an return to being a buck private if he were to leave and join the FSSF. Without hesitation, my father agreed and went on to be not only the field mess Sergeant but also instrumental in due to his fluency of French and Italian which had him being the default interpreter for Colonel Fredericks who would later attain the rank of General. He performed both of these duties for the unit where he kept the troops well fed in some of the most battled locations such as the Aleutian Islands, Anzio Beachhead, Monte La Defensa, Monte Casino, Rome, Paris, Monte Carlo and eventually to Norway where he and his comrades in arms received each a personal commendation from the King of Norway for liberating the country of the German war machine. This elite unit would go on to suffer casualties of better than 80% of the troops assigned to it and birthed the programs we know today as the "Rangers", "Green Berets", "Navy Seals" and so forth, all special forces in the US Military were conceived and patented after this bunch of elite ragtags with one vision in mind and that was to succeed in every mission assigned to them without regard for their personal well being and in which they were 100% successful in accomplishing. Okay, yes, I digress to a subject which you may conceive as not fully pertinent to the subject of the book, but it's not only my pride which percolates whenever I think of cooking and my father, you see, it goes much deeper than simply cooking. The preface of this review not only deals with cooking but with the character of an individual of which his grandson, my son; the recipient of this book, follows in his footsteps in giving of himself and his time by volunteering every week at a homeless shelter where he prepares fantastic dishes from some of the most menial ingredients afforded him, Spam may be King in Hawaii, but it has been reborn into a New England delicacy by careful preparation under some of the master chefs who authored this book. In order to be able to prepare fine cuisine for people who otherwise would never have the opportunity to partake in some of these dishes, he requested this book from us for Christmas in order to enrich his God given talent in the better art of food preparation and presentation. Along with gift certificates he received from us, friends and other family members, he was able to procure the 'Pro-Model' Kitchen-Aid stand mixer and has been quite successful in wowing his 'client base' with dishes which are now being passed on to some of the other shelters where he has shared his recipes and preparation techniques. A friend and long acquaintance of our son, D.D. a graduate of the Culinary Institute of America recommended this book as: "if you were to get one and only one book on food preparation, it has to be "The Professional Chef", the ultimate text book for the CIA. With my son being a successful person in his own right, it is always quite tough to give him a gift which he would really want, need and use, and thanks to desertcart's next day shipping, and discounted prices, we were able to get this book for him on 12/23 and subsequently have it in our home the next day at a price point which was still less than regular retail at two large brick & mortar large book stores in our area which did not have this book in stock.
Review: A New Standard - Cookbooks are a dime a dozen. There are plenty of books out there that are filled with their fair share of mouth-watering recipes. What is rare is a book that tackles cooking from a conceptual and technical angle. Books like The Joy of Cooking or How to Cook Everything try to go beyond the typical cookbook and try to be kitchen manuals. But what those books are is cookbooks first, and books about how to cook second. The Professional Chef is culinary textbook akin to what you'd expect from an academic text for teaching a vocation. As you might guess, the book approaches cooking as a profession. Culinary students will benefit from ample discussion not only of technique and cooking procedures, but also of the various other roles and skills demanded of chefs. For example, the book discusses the various systems and conventions of dividing labor in the kitchen, and describes the differences between an executive chef and a saucier chef. For those in culinary school or thinking about pursuing a culinary career or education, this book is perfect. But for home cooks and cooking enthusiasts, don't assume that this book is not for you. If you're serious about cooking, even just as a hobby, there's something to be said about the comprehensive approach of learning techniques, terms, ingredients, and procedures in a structured way that proceeds from the simple to the complex--which is exactly what this book presents. It discusses and introduces the reader to nearly ever major ingredient and nearly every major cuisine. It's encyclopedic in the depth and breadth of the information within--much more so than the Joy of Cooking or similar books--and it gives the kind of technical training that one really needs in order to read, follow, alter, and otherwise truly understand recipes in the first place. The recipes that are included--and there are many--include just about every major dish from every major cuisine. Goulash? Check. Béarnaise sauce? Check. Are dolmades your thing? It's in there. What about an authentic pad thai or summer roll? You'll find those too. What's great is that the text relates dishes so that similar dishes can be seen as progressions or alterations to basic techniques that are being covered. You learn how to braise, then you get various applications of that procedure from around the world. The text presents cooking from a truly global perspective, so students and readers won't find it difficult to tell how a single concept transcends dishes such as pilaf, risotto, cous cous, paella, pilua, or jambalaya and how the minor variations in technique and the focus on particular ingredients, flavors, and textures, makes these individual dishes what they are. In short, you'll learn things in this book that you might not learn well or at all in any other book. The seriousness with which the text approaches cooking will benefit the home cook and help him or her to excel beyond the Rachel Rays and Paula Dean's of the world, while those aspiring to a future in the culinary arts will gain a solid introduction to the foundations of their chosen craft, discussing both the artform and the science and underlying mechanics of that artform. Everything from choosing equipment to the proper application of heat and a basic understanding of the physics behind it, will be found within these pages. The difference between this book and those aimed at home cooks is the difference between a college-level text on Spanish and a pocket guide of Spanish phrases. You might be able to quickly say "hello, my name is Pablo" or ask where the bathroom is, but you'll never really know the beauty of the language, nor ever really be able to understand it nor be able to say anything that hasn't already been laid out for you in that pocket guide if you lack a comprehensive introduction to the fundamentals. Similarly, cooking is about more than recipes and incomplete knowledge... it's about methods, procedures, applications, techniques, ingredients, and the creative and artistic freedom to navigate within that framework in accordance with one's own style and flare.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| Best Sellers Rank | #383,886 in Books ( See Top 100 in Books ) #107 in Professional Cooking (Books) #4,216 in Culinary Arts & Techniques (Books) |
| Customer Reviews | 4.7 out of 5 stars 332 Reviews |

## Images

![The Professional Chef - Image 1](https://m.media-amazon.com/images/I/91zMr660OiL.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ It was a gift recommended by a graduate of the C.I.A.
*by L***O on January 24, 2010*

Our son has a passion for cooking, he's rather proficient at it but most all of his knowledge is homegrown by assisting me (his father) who in turn had come under the tutorship of my father who was a renowned pastry chef and all around great cook. In WWII he was the private chef for Gen. Omar Bradley stateside with the rank of T5. Upon hearing of a new unit comprised of elite Canadian and U.S. troops which was being developed to blanket Norway to disassemble the infrastructure of the country in order to cripple the Nazi mobility and communications post invasion. Much to the dismay of Gen. Bradley, (my father being a first generation Franco-American) volunteered to this Special Forces Unit which trained in every aspect of invasion from cold weather skiing to para-trooping behind enemy lines and the disciplined art of hand to hand combat. This unit was to be known by the Germans as the "Black Devils" or as it was knows in the States and Canada; the "First Special Service Forces" (FSSF). To discourage him from transferring out, the General indicated to him that he would have to relinquish his stripes an return to being a buck private if he were to leave and join the FSSF. Without hesitation, my father agreed and went on to be not only the field mess Sergeant but also instrumental in due to his fluency of French and Italian which had him being the default interpreter for Colonel Fredericks who would later attain the rank of General. He performed both of these duties for the unit where he kept the troops well fed in some of the most battled locations such as the Aleutian Islands, Anzio Beachhead, Monte La Defensa, Monte Casino, Rome, Paris, Monte Carlo and eventually to Norway where he and his comrades in arms received each a personal commendation from the King of Norway for liberating the country of the German war machine. This elite unit would go on to suffer casualties of better than 80% of the troops assigned to it and birthed the programs we know today as the "Rangers", "Green Berets", "Navy Seals" and so forth, all special forces in the US Military were conceived and patented after this bunch of elite ragtags with one vision in mind and that was to succeed in every mission assigned to them without regard for their personal well being and in which they were 100% successful in accomplishing. Okay, yes, I digress to a subject which you may conceive as not fully pertinent to the subject of the book, but it's not only my pride which percolates whenever I think of cooking and my father, you see, it goes much deeper than simply cooking. The preface of this review not only deals with cooking but with the character of an individual of which his grandson, my son; the recipient of this book, follows in his footsteps in giving of himself and his time by volunteering every week at a homeless shelter where he prepares fantastic dishes from some of the most menial ingredients afforded him, Spam may be King in Hawaii, but it has been reborn into a New England delicacy by careful preparation under some of the master chefs who authored this book. In order to be able to prepare fine cuisine for people who otherwise would never have the opportunity to partake in some of these dishes, he requested this book from us for Christmas in order to enrich his God given talent in the better art of food preparation and presentation. Along with gift certificates he received from us, friends and other family members, he was able to procure the 'Pro-Model' Kitchen-Aid stand mixer and has been quite successful in wowing his 'client base' with dishes which are now being passed on to some of the other shelters where he has shared his recipes and preparation techniques. A friend and long acquaintance of our son, D.D. a graduate of the Culinary Institute of America recommended this book as: "if you were to get one and only one book on food preparation, it has to be "The Professional Chef", the ultimate text book for the CIA. With my son being a successful person in his own right, it is always quite tough to give him a gift which he would really want, need and use, and thanks to Amazon's next day shipping, and discounted prices, we were able to get this book for him on 12/23 and subsequently have it in our home the next day at a price point which was still less than regular retail at two large brick & mortar large book stores in our area which did not have this book in stock.

### ⭐⭐⭐⭐⭐ A New Standard
*by L***X on August 29, 2008*

Cookbooks are a dime a dozen. There are plenty of books out there that are filled with their fair share of mouth-watering recipes. What is rare is a book that tackles cooking from a conceptual and technical angle. Books like The Joy of Cooking or How to Cook Everything try to go beyond the typical cookbook and try to be kitchen manuals. But what those books are is cookbooks first, and books about how to cook second. The Professional Chef is culinary textbook akin to what you'd expect from an academic text for teaching a vocation. As you might guess, the book approaches cooking as a profession. Culinary students will benefit from ample discussion not only of technique and cooking procedures, but also of the various other roles and skills demanded of chefs. For example, the book discusses the various systems and conventions of dividing labor in the kitchen, and describes the differences between an executive chef and a saucier chef. For those in culinary school or thinking about pursuing a culinary career or education, this book is perfect. But for home cooks and cooking enthusiasts, don't assume that this book is not for you. If you're serious about cooking, even just as a hobby, there's something to be said about the comprehensive approach of learning techniques, terms, ingredients, and procedures in a structured way that proceeds from the simple to the complex--which is exactly what this book presents. It discusses and introduces the reader to nearly ever major ingredient and nearly every major cuisine. It's encyclopedic in the depth and breadth of the information within--much more so than the Joy of Cooking or similar books--and it gives the kind of technical training that one really needs in order to read, follow, alter, and otherwise truly understand recipes in the first place. The recipes that are included--and there are many--include just about every major dish from every major cuisine. Goulash? Check. Béarnaise sauce? Check. Are dolmades your thing? It's in there. What about an authentic pad thai or summer roll? You'll find those too. What's great is that the text relates dishes so that similar dishes can be seen as progressions or alterations to basic techniques that are being covered. You learn how to braise, then you get various applications of that procedure from around the world. The text presents cooking from a truly global perspective, so students and readers won't find it difficult to tell how a single concept transcends dishes such as pilaf, risotto, cous cous, paella, pilua, or jambalaya and how the minor variations in technique and the focus on particular ingredients, flavors, and textures, makes these individual dishes what they are. In short, you'll learn things in this book that you might not learn well or at all in any other book. The seriousness with which the text approaches cooking will benefit the home cook and help him or her to excel beyond the Rachel Rays and Paula Dean's of the world, while those aspiring to a future in the culinary arts will gain a solid introduction to the foundations of their chosen craft, discussing both the artform and the science and underlying mechanics of that artform. Everything from choosing equipment to the proper application of heat and a basic understanding of the physics behind it, will be found within these pages. The difference between this book and those aimed at home cooks is the difference between a college-level text on Spanish and a pocket guide of Spanish phrases. You might be able to quickly say "hello, my name is Pablo" or ask where the bathroom is, but you'll never really know the beauty of the language, nor ever really be able to understand it nor be able to say anything that hasn't already been laid out for you in that pocket guide if you lack a comprehensive introduction to the fundamentals. Similarly, cooking is about more than recipes and incomplete knowledge... it's about methods, procedures, applications, techniques, ingredients, and the creative and artistic freedom to navigate within that framework in accordance with one's own style and flare.

### ⭐⭐⭐⭐⭐ Great Book!
*by N***Z on March 9, 2017*

I love this book. There's so much info, and I'm sure it'll keep me busy for a while. There seems to be some pretty good recipes that I'm looking forward to trying as well, but I mainly bought it for educational purposes. This book is well written, and doesn't get too technical for the home chef like me, but still has plenty to offer the professional. The explanations are very clear and it doesn't get bogged down with more info than what's needed. I'd also like to add that I bought this book as 'used' which is something I was very wary about, seeing as it was probably used a lot in the kitchen. I was worried about food stains...etc. I was very pleasantly surprised that it came looking virtually brand new. Like it was literally bought and kept on a bookshelf w/o it even being cracked open.

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---

*Product available on Desertcart Austria*
*Store origin: AT*
*Last updated: 2026-05-12*