For 65 years, The Culinary Institute of America has been training top chefs in America and around the world. Named one of the five culinary books of this decade by Food Arts magazine, THE PROFESSIONAL CHEF is the CIA’s flagship title and the essential reference that chefs use to understand basic skills and standards for quality, as well as develop a deep understanding of how cooking works.

Now in its ninth edition, THE PROFESSIONAL CHEF (Wiley Hardcover; September 19, 2011; $75.00) features an all-new, user-friendly design, more than 750 gorgeous photographs by award-winning photographer Ben Fink (25 percent new to this edition), plus new sections on seasonality and sustainability, barbecuing, sous-vide cooking, and plated desserts, to name just a few.

And for the first time ever, THE PROFESSIONAL CHEF will have a digital component in the form of an interactive edition available exclusively for the iPad ($49.99). Just a few of the exciting features planned for this digital edition include:

• Videos illustrating culinary methods
• Photo slideshows demonstrating step-by-step techniques
• Images of ingredients and equipment with pop-up descriptions and definitions
• Self-test assessments, quizzes, and note-sharing capabilities for a thoroughly engaging classroom or kitchen experience

This enhanced, interactive digital edition of THE PROFESSIONAL CHEF will be available for purchase at the Inkling Store at iTunes November, 2011.

The ninth edition also offers a global perspective and includes essential information on nutrition, food and kitchen safety, equipment, and product identification. Each of the nearly 800 recipes included follows a basic formula that illustrates fundamental techniques, guiding chefs clearly through every step from mise en place to finished dishes. New “method at-a-glance” sections will help clarify key techniques, and the innovative expert tips provide insights and suggestions for recipe variations. 

Becoming a professional chef requires an understanding and constant refinement of cooking fundamentals. THE PROFESSIONAL CHEF, NINTH EDITION covers a full range of modern techniques and classic and contemporary recipes, making it the essential reference for every serious cook. And now with a never-before-available interactive digital edition of this classic reference, students and home cooks have yet another option for accessing one of the best culinary books published.