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The following professional cooking books are filled with thousands of recipes and cooking tips. These recipes and tips are tested and perfected by Professional Chefs! The books are concise and accurate. We highly recommend these books to anyone interested in learning more about food preparation and becoming a Chef!
These are the same books used at cooking schools around the world!
The Culinary Institute of America, Le Cordon Bleu Schools, Johnson & Wales, Chicago School of Mold Making & Casting for the Arts, Washburne Culinary Institute and thousands of other schools use these books!
Order one today and sharpen your culinary skills!
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Confectionary Arts Casting - This book is the first of its kind, a concise illustrated manual providing a bridge between silicone mold making and a variety of applications used in the confectionery arts. Starting with basic mold making skills and progressing up through advanced techniques, this book reveals how to make food grade and cost-effective non-food grade silicone molds.
I ordered the book and...It showed up yesterday. I gotta tell you its terrific. What marvelous detail on the mold-making process. Great instruction, great photos. Very inspirational.... with your book, its high time I branch into some more complicated and professional mold making. Thank you. B. Keith Ryder
380 pages & 1350 Photos
"A serious reference for serious cooks."-
Thomas Keller, Chef and owner, The French Laundry.
Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef 9th edition is the classic resource that many of America's top chefs have relied on to help learn their cooking skills. Now this comprehensive "bible for all chefs" (Paul Bocuse) has been thoroughly revised and expanded to reflect the way people cook and eat today. The hardcover book includes essential information on nutrition, food and kitchen safety, and tools and ingredients, as well as more than 900 classic and contemporary recipes plus variations. One hundred and thirty-one basic recipe formulas illustrate fundamental techniques and guide cooks clearly through every step, from mise en place to finished dishes. 1212 pages. The 9th edition features nearly 800 all-new four-color photographs of fresh food products, step-by-step techniques, and plated dishes taken by award-winning photographer Ben Fink. It explores culinary traditions of the Americas, Asia, and Europe, and includes four-color photographs of commonly used ingredients and maps of all regions. Written "with extreme vigor and precision" (Eric Ripert, Chef and co-owner, Le Bernardin), The Professional Chef is an unrivaled reference and source of inspiration for the serious cook. The Culinary Institute of America (Hyde Park, NY, and St. Helena, CA) was founded in 1946. Known as the Harvard of cooking schools and credited with having "changed the way Americans eat" by The James Beard Foundation, the CIA has trained nearly 50,000 foodservice professionals (including many of us at Chef Depot).
Professional Chef 9th edition
"A serious reference for serious cooks."-
Thomas Keller, Chef and owner, The French Laundry.
Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic resource that many of America's top chefs have relied on to help learn their cooking skills. Now this comprehensive "bible for all chefs" (Paul Bocuse) has been thoroughly revised and expanded to reflect the way people cook and eat today. The hardcover book includes essential information on nutrition, food and kitchen safety, and tools and ingredients, as well as more than 640 classic and contemporary recipes plus variations. One hundred and thirty-one basic recipe formulas illustrate fundamental techniques and guide cooks clearly through every step, from mise en place to finished dishes. 1216 pages. The 8th edition features nearly 650 all-new four-color photographs of fresh food products, step-by-step techniques, and plated dishes taken by award-winning photographer Ben Fink. It explores culinary traditions of the Americas, Asia, and Europe, and includes four-color photographs of commonly used ingredients and maps of all regions. Written "with extreme vigor and precision" (Eric Ripert, Chef and co-owner, Le Bernardin), The Professional Chef is an unrivaled reference and source of inspiration for the serious cook. The Culinary Institute of America (Hyde Park, NY, and St. Helena, CA) was founded in 1946. Known as the Harvard of cooking schools and credited with having "changed the way Americans eat" by The James Beard Foundation, the CIA has trained nearly 50,000 foodservice professionals (including many of us at Chef Depot).
Thomas Keller, Chef / Owner of The French Laundry
This is a V Cut Tool! It is used to make lemon crowns and decorate cantaloupe. It will save you time!
These tools are made in Solingen, Germany and are very high quality.
Chefs Note: A priceless tool for carving watermelons, click here to see one of ours!It is used for carving & decorating fruit & vegetables as well as garnishing work.
We love this tool, for honeydew and cantaloupes and you will too!
More Garnish Tools are here!
We only sell high quality Culinary Arts tools!
This is the Big Bone Splitting Cleaver. Perfect for cutting though chickens, fish, small beef and veal bones, pork, lamb and other game. This cleaver weighs approx. 2 pounds. It features a unbreakable black poly riveted handle! Stainless steel alloy. Click Here for other styles of professional cleavers!
This is a fancy flower carved from a honeydew melon. All you need is the V Cut tool (pictured above) and a thin paring knife.
Click Here for Chef Tested Cutlery Sets!
The Cooks Book of Intense Flavors is an indispensable guide to exotic and decadent flavor combinations for the advanced chef. Filled with more than 100 extraordinary combinations, The Cooks Book of Intense Flavors will make you rethink the way you approach food and each exotic flavor is accompanied by an inspired recipe as an example of how to use it. And unlike other flavor references, this book offers a recipe for each combination so you know exactly how to use what you learn. You'll learn how to cook more innovatively by adding an unexpected note such chili to a traditional flavor combination such as pineapple and mango. You will cook more intuitively by learning which flavors work together and how to balance different flavor profiles such as sweet, sour, savory, and spicy. You will get more excitement from cooking as you taste how flavors evolve during the cooking process. Most importantly, you'll get more pleasure out of the flavors and ingredients you use every day! Hardcover, 288 pages.
Chefs Note: Nice recipes and pictures, good reference. Great gift idea!
Used by Pro Chefs and Instructors and students alike, Wayne Glissen, Professional Cooking is known as "Simply The Best" 200 color photos, 1200 tested recipes, International section with latest trends. 1088 pages !
Elegant techniques for the accomplished baker! This book has it all. Master Chef Bo Friberg returns with sophisticated dessert recipes for the advanced professional chef and the serious home baker. An advanced version of the popular The Professional Pastry Chef: Fundamentals of Baking and Pastry, this new book delivers readers to the upper echelons of pastry creation, describing advanced techniques in sugarwork, chocolate artistry, and marzipan figures. Chef Bo also devotes chapters to the baking and business of wedding cakes, holiday favorites, modernist desserts, light desserts, and advanced decorating techniques. The accomplished baker will enjoy considerably expanding his or her repertoire with The Advanced Professional Pastry Chef. "Bo Fribergs The Advanced Professional Pastry Chef is a superb resource for the pastry student and the established Chef. His years of experience as a chef and teacher shine through in these well-formulated recipes and insightful tips. An essential book for every student of pastry who aspires to a higher level." Jacquey Pfeiffer -Pastry Instructor & Owner of The French Pastry School
850 Pages, Hardcover
Molto Gusto, By Mario Batali show you Easy Italian Cooking! Hardcover, 272 pages. This book has it all. Readers Reviews: If you could eat with your eyes, you'd swoon while reading Mario Batali's ; Molto Gusto. Full page color photos are hypnotic with their lusty oils glistening atop crusty breads, expressive pastas dotted with bright vegetables, and sinful bowls of creamy, melting gelatos. If you weren't hungry going in, you'll leave the book midway, ravenously craving one of its recipes. "Molto Gusto" focuses on shared dishes from Batali's New York restaurant Otto: antipasti (vegetable and meat-based), bruschetta, salad, pasta, pizza, and gelato. The recipes are basic, many taking no more than a half page. Yet, what they lack in complication they make up for in creativity. For example, why not enjoy caprese salad year-round? Batali offers a winter version: fresh mozzarella drenched in pesto sauce. And while everyone loves a sundried tomato, why not enjoy a "tomato raisin" a cherry tomato baked in a low oven for four hours. While Batali provides detailed instructions for making perfect pizza, and precise diagrams labeling cuts of meats and cheeses, there is no such direction for the vegetables. If you've never cooked with "salsify," you'll have to refer to the Internet. Yet, overall, Batali prevails once again with a hands-on guide to luscious Italian cuisine. This is the first Mario Batali book Ive ever bought and Im very impressed with the beautiful looking food. Im inspired to make almost everything in it. But Ive started with the pizza and what a HUGE success that was! The dough was fabulous. I had to track down the flour it called for in the recipe at a specialty market, but I'm sure it was worth the extra effort. I'm now a fan of Mario.
The Culinary Institute of America is the nation's most influential training school for professional cooks, Time magazine
The Culinary Institute of America is the nation's premier culinary training ground, the place where many top chefs and caterers have honed their skills in the kitchen. The schools emphasis on solid technique and rigorous hands-on training is widely respected and admired by culinary insiders the world over. Now, in Hors d'Oeuvre at Home with The Culinary Institute of America, the experts show you how to prepare an impressive selection of bite-sized creations for any gathering. From skewers and dips to desserts, they explain the various types of hors d'oeuvre and walk you step by step through the techniques you need to create each one. Featuring more than 150 stylish recipes and 40 full-color photos, the book provides all the guidance and know-how you need to cater your own parties and dazzle your guests. 224 Pages, Hardcover
Managers of restaurants and other foodservice operations need to know how to cook, but do not have to be chefs in order to manage them effectively. Written by Wayne Gisslen, author of the bestselling Professional Cooking, this book gives managers in the foodservice field the information they need about cooking in order to do their jobs well. 704 Pages, hardcover, an invaluable tool for restaurant managers. If you own a restaurant, a great tool for the front of the house.
Techniques of Healthy Cooking is a great new addition to the growing list of CIA books. Once again, The Culinary Institute of America has compiled a wealth of information and stunning recipes that are flavorful and innovative. This book will be a valuable addition to any kitchen library. The fact that the recipes are healthy is almost irrelevant. Get cooking! Waldy Malouf, Chef/Restaurateur, Beacon "Ive been publicly searching for the best of taste and the best of health for the past 25 years. The book you are now holding has the potential to change the way people eat. The Professional Chefs Techniques of Healthy Cooking hasnt got one ounce of padding!"
Graham Kerr, International Culinary Consultant
The book takes a marvelous, sane approach to cooking, blending the joys of cooking with a well-informed approach to new thinking about food ingredients, many of which were all-but-unheard-of items only a few years ago but with which we have become widely familiar" Craig Claiborne.
If you hunt and fish or enjoy preparing your own healthy foods this book is for you! Hundreds of recipes, how to cure, flavor and smoke every type of meat, wild game, chicken and fish. Includes basic principles, charts and reference tables, 216 pages, hard cover.
Chefs Note: This is a concise reference book that walks you through smoking foods.
If you hunt and fish or enjoy preparing your own healthy foods this book is for you! Hundreds of recipes, how to make sausages, selecting cuts, ethnic recipes, using a meat grinder, stuffing casings, pork and wild game, chicken and fish recipes. Includes basic principles, charts and reference tables, 230 recipes, hard cover.
Chefs Note: This is a concise reference book that walks you through sausage making.
This cookbook shares some of the expertise from the world renowned Le Cordon Bleu cooking schools! Guidance on kitchen equiptment, ingredients, preparation, cooking techniques and much more. Over 1000 step by step photos and recipes make this a must have reference book for every kitchen.
256 pages, Cloth Bound
This is one of our best selling "Professional Cooking" books available! The new 6th Edition is used by many Le Cordon Bleu Cooking Schools and is packed with valuable information on the Foodservice Industry, sanitation, recipes, nutrition, hot and cold foods, presentation, International Cuisine and Le Cordon Bleu recipes. Full color pictures and demonstrations. Recipes are from 6 - 24 portions. This book is essential for the serious cook who wants to explore advanced cooking. Want to be a better cook? Buy it today. It is used by many culinary programs around the world.
1056 pages, Cloth Bound.
This is one of our best "Chocolate Making" books available! Chocolate and candy making today is undergoing a renaissance in public awareness and status. This comprehensive book combines artisan confectionery techniques with accessible explanations of the theory and science as well as formulas for use in production. Fundamental information for the confectioner includes ingredient function and use, chocolate processing, and artisan production techniques. The book contains 140 formulas and variations for beautiful confections, including dairy-based centers, crystalline and noncrystalline sugar confectionery, jellies, and nut center and aerated confections. 388 pages.
Few people know more about fish than Paul Johnson, whose Monterey Fish Market in San Francisco supplies seafood to some of the nation's most celebrated chefs, from Alice Waters, Thomas Keller, and Michael Mina to Todd English, Daniel Boulud, and Alain Ducasse. Written for people who love seafood but worry about the overfishing of certain species as well as mercury and other contaminants, Fish Forever pinpoints today's least endangered, least contaminated, best-tasting fish and shellfish species, in depth guidance on 70 different fish along with 96 stylish international recipes that highlight the outstanding culinary qualities of each. In addition to teaching readers about sustainable fishing practices, Johnson will be donating a portion of his royalties to Save Our Wild Salmon, an organization that works to restore wild salmon runs. Complete with over 60 beautiful color photographs, how to tips, and fascinating sidebars, Fish Forever is a must have kitchen resource for seafood lovers everywhere.
This is an advanced book with complex recipes and techniques. It reviews the development of the modern style of cooking and covers advanced mise en place, plating and presentation. It also covers soups and sauces. Recipes are from 4 - 16 portions.
672 pages, Cloth Bound.
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