The Professional Chef
by Culinary Institute of America
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Book Reviews of The Professional Chef
Book Review: Much more than anticipated
Summary: 5 Stars
I have been cooking for quite some time now, and I am always digging for newer and better recipes and even different variations. This book had much more than I had ever thought that it would. It has a chapter dedicated to nutrition, kitchen safety, equipment, and all sorts of examples as well as photo's for everything, including cuts of meats, fish, poultry, etc. It also thoroughly covers all sorts of food preparation, and the recipes!!! The recipes look just wonderful. It covers everything from simple broths, breads, sandwiches to different types of pastry. It is a great book for the beginner, as well as the experienced cook.
I have already tried a few of the recipes, and they are truely wonderful, and have been well tested. I would highly recommend this book to anyone who loves to cook and bake..
One word of caution... Most of the recipes are geared to cooking of large quantities, for 10 portions or better. Breads for 8-10 loaves, and so on, so be prepared to modify your quantities.
Book Review: A new found admiration for chefs and their training
Summary: 5 Stars
If you have a cooking question the answer if probably found somewhere in this voluminous tome. They have even included directions and photos on how to clean a whole squid. Curious about how to make your own sauerkraut, it's in there.
The directions in this book are extremely well written. The photos of the products in the all the various stages of preparation are also very helpful.
I had considered myself to be a fairly well versed home chef until I purchased this book. I have learned more reading this book than I have from the other 500+ cookbooks in my collection added together.
The one warning I would give to purchasers is that most of recipes are given in quantities that are generally too large for one family (unless you have a large freezer for leftovers). I have not found it to be a problem to reduce the quantities.
For anyone that wants to improve their cooking skills this is an invaluable resource.
Book Review: Comprehsensive Work!
Summary: 5 Stars
At the risk of simply repeating, at length, the sentiments expressed in earlier reviews, I'll be brief...
This is an amazingly comprehensive work that covers seemingly every facet of professional cooking. The book is arranged nicely and follows a logical progression.
In buying this book I was looking for something that could speak to cooking technique in such a way as to improve my cooking KNOWLEDGE, vice a simple book of recipes. This book has unlocked a good deal of creativity in me, in that now that I understand the principles that govern how certain types of food behave, I can get on with making up some of my own stuff.
The only word of caution I can provide is that the recipes inside usually make enough for 10 people. If you are comfortable with making conversions you will have no problem.
The Bottom Line: If you own no other book about cooking technique covering a broad range of topics, this is the book.
Book Review: The Best Culinary Companion I've Purchased Thus Far
Summary: 5 Stars
I initially borrowed this book from my public library and within 10 minutes I realised what a truly wonderful gem it is. After reading through it for a couple of days, I eagerly made my purchase straight away. At the time of this writing, there were 61 reviews posted (not including this one) and with the exception of the two naysayers (both culinary students, amazingly) who had the audacity to trash this offering, it has received rave reviews, the vast majority of which are five stars. How anyone who has read this volume could fail to recognise its invaluable worth, be it for the novice cook or the culinary veteran, is far beyond my comprehension. Considering the many detailed praises that "The Professional Chef" has received here, all of which I agree with, I won't bore you by reiterating its numerous virtues. I will simply say ... this book is a "MUST have" resource for the library of anyone who is serious about raising the level of their culinary game. Period!Book Review: Culinary student review
Summary: 1 Stars
I am a culinary student in Chicago who has been been using The Professional Chef as my primary textbook for the past 3 months 5 days a week. This book has multiple errors. Photographs at times show poor technique. There's a picture of chicken with beads of sweat which looks like it has been left out too long. Equally as misleading are pictures of fried food which look like they slept in the fry pan. Try making the pumpkin bisque and see how it tastes.
The book does a poor job of explaining technique and the rationale behind cooking ingredients, steps etc. In short everything you need to know how to cook professionally is poorly laid out. Don't get me wrong I am learning. I get to figure out whats wrong with the recipe after I make it.
I was surprised to read the caliber of endorsements on the jacket as 3/4 of our students have signed a petition to change our textbook.