Home › Nonfiction › The Professional Chef
The standard textbook of professional cooking
1962Slow paceThoughtful
What it is about
The Culinary Institute of America has produced this textbook since 1962. It covers techniques, ingredients, equipment and recipes used by professional cooks. Culinary schools around the world use it.
Who will enjoy it
Culinary students.
What you will get
A very large textbook.
The Professional Chef Facts: Pages, Genre and Setting
Genre
Nonfiction · Culinary school · Textbook · Techniques
Length
1232 pages · ≈ 35 h
More about this book
Characters
The Culinary Institute of America.
Setting
Professional kitchens.
What makes it different
A major culinary textbook.
Feel
Dense and comprehensive.
Baking and Pastry
Professional Baking
The New Best Recipe
Security Analysis
How Baking Works
Modernist Cuisine
The Science of Good Cooking
Baking