The Professional Chef: Study Guide
by The Culinary Institute of America
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Book Summary Information
Author: The Culinary Institute of AmericaEdition: Paperback
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2006-09-05
ISBN: 0471973009
Number of pages: 234
Publisher: Wiley
Book Reviews of The Professional Chef: Study Guide
Book Review: Skip it
Summary: 3 Stars
The book does have a wealth of information therefore I won't give it 2 stars. BUT, it could easily be improved for all audiences (professional and amateur); and is not the greatest book for "foodies" just looking to take their skills to the next level. As for general improvements, pictures would be nice :). There are a few but not nearly enough and those provided needed significant improvement. As an example a white background is used to show various cuts of a potatoe which obviously lacked contrast.
"Cooking" by James Peterson described many of the same techniques in a more concise manner and in some cases is more informative. PC is a HUGE reference book but for me it provided a lot of what I didn't want and not enough of what I was looking for in a general reference/instruction guide.
As for "foodies" the recipes are all restaurant size portions. Great for a large dinner party, but not helpful for everyday use. Its one thing to cut a recipe in half, but fractions... I found I liked "Cooking" better and I'd rather have recipes for smaller portions that I double or triple as needed. BTW, "Cooking" recently received the James Beard award.
Summary of The Professional Chef: Study Guide
The Professional Chef is among the best-selling titles in Wiley's cooking program and represents the cornerstone book in our publishing partnership with the CIA. This is a multi-million-dollar project with high visibility, high impact, and broad opportunities.The Study Guide is the only relevant study tool for the material in the latest edition of The Professional Chef. Each chapter in the Study Guide focuses on one chapter in The Professional Chef and highlights the most important information through different study methods. Students can study by reviewing the objectives, suggested study/lecture guide, and/or homework/study questions for each chapter. Homework/study questions include defining key terms, multiple choice/fill in the blank/matching/true or false quizzes, and short answer/essay questions. An answer key is included in the Instructor's Manual.
All the material included in the Study Guide will also be available on Wiley's Higher Education website for students and teachers.
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