The Professional Chef
By Culinary Institute of America
(Wiley, John & Sons, Inc., 2001)
Now in its eighth edition, this tome is considered the textbook for professional chefs in America. Created by the country's most prestigious cooking school, The Professional Chef focuses on both the science and the creative side of cooking. The book offers over 600 recipes that take the user from mise en place to presentation of the finished product. There is also information on aspects of the restaurant industry like kitchen safety, nutrition, portioning and management, as well as definitions of ingredients and tools. The current edition includes 650 photographs by award-winning Ben Fink, which help to illustrate techniques and the visual appeal of completed dishes. Although the book's foundation is French technique, it includes foods and recipes from the Americas, Asia and all of Europe like empanadas, deviled eggs, cioppino, samosas and goulash.