30 DAYS OPEN PURCHASEPaul Bocuse called it the chefs' bible, a phrase you should normally view with suspicion but which in this case actually holds up. The first edition came out in 1962 at 323 pages and was the first book to explicitly focus on professionalizing the trade, with chapters on staffing, purchasing, nutrition and menu planning alongside the cooking itself. This is the tenth edition, official course material for the Culinary Institute of America's chef training program and thus the foundation for tens of thousands of careers over sixty years. 960 pages, thoroughly reworked in the school's own test kitchen. The biggest change is that the chapters on meat and vegetables have been merged, which is a structural statement rather than a cosmetic tweak, in line with Menus of Change, which the CIA runs together with Harvard. It's a textbook and it never pretends to be anything else.
Format: [fill in]
Number of pages: 960
Language: English
First published: 1962, This tenth updated edition: 2024
