The Professional Chef
by Culinary Institute of America
|
List Price: Our Price: $47.99 You Save: $22.01 (31%) Availability: Usually ships in 1-2 business days Buy Used: from $14.91 (click here) Category: Book See more book details and other editions |
|---|
Book Reviews of The Professional Chef
Book Review: A great reference guide, though it contains errors...
Summary: 5 Stars
The Professional Chef is an excellent reference for any serious cook. If I were to own one cookbook, this would be it. However, I have found minor typographical errors. On page 4 of the seventh edition, in the box titled "Major Culinary Historical Figures", the description of Marie-Antoine Careme starts as follows: "MARIE-ANTOINE CAREME (1784-1883) become known as the founder of the grande cuisine..."
-The verb "become" is incorrect; it should be "became".
Also, on page 25 of the seventh edition, in the "common conversion" chart it states that 1 tablespoon = 3 teaspoons = 1 fluid ounce. This is not correct, as 1 fluid ounce equals 2 tablespoons.
I'm not a perfection[ist], but I mentioned these mistakes for the sole reason that there is a burrito in my eye.
Book Review: For anyone concerned with cooking well
Summary: 5 Stars
There is a lot in this book that is not covered in any other book that is regularly available. I had struggled with simple tasks like cutting an onion. With simple and clear pictures and language I now know how to quickly get that perfect dice. It covers preparing all the standard cuts of meat and fish to all types of vegetables. It is the best source outside of Peterson's book on soup for preparing stocks, consommés and broths. This book is filled with all those fundamentals of cooking you just don't get in your average cookbook, and it provides them with clear pictures and language. From how the raft forms during clarification of consommé to a bevy of traditional and modern example recipes. This book is for anyone who wants to learn to cook well.Book Review: Better than the latest edition, and a great foundation for any cook
Summary: 5 Stars
If you were to read this book cover-to-cover, you would know exactly what was being talked about on any cooking channel. But then you'd also be able to separate the pretenders (like Rachel Ray, Bibby Flay, and the "slap-it-on-a-plate" gang) from someone who at least loves the craft (Emeril, Anthony Bourdain) despite cutting a lot of corners. Moreover, you would save yourself decades of frustration in the kitchen by merely understanding the science nutrition combined with the technology of cooking (teche, or technique). And at the end of your life, if you accomplished nothing else, you might be able to look back and say, "Well, at least I ate like a king!"
Get this book, then read it. Internalize it. Teach it to others. It will be worth it.
Book Review: Wonderful resource
Summary: 5 Stars
I'm not a professional cook nor am I planning on becoming one. But this is the first book I bought to help with my self-study in cooking, and I wasn't anything near disappointed in my choice.
Rather than alot of cooking texts which assume you have a basic background in cooking, Professional Chef takes you step by step, lesson by lesson to show you what you need to know. Starting out with an introduction to being a professional chef, they move on to food handling and safety, tools, knives, terms, ect.
Even for a homemaker like me who just wants to learn how to be a better cook, this text is indispensible. Don't be scared by the price for Professional Chef pays for itself many times over.
Book Review: A Hobby Chef's Dream Tool
Summary: 5 Stars
As a business professional, there is very little time to enjoy the great things in life. A good part of this precious time is spent in the kitchen. I love to cook. It is quite a stress reliever. I have been cooking now for the last 14 years. While I tend to use cook books and cooking magazines to guide me, I did invest in the Professional Chef book about 3 years ago. It is an ideal tool. Not only does it have recipes galore, it is the A-Z catalog of cooking ideas, instruction, types of utensils one needs, etc. I highly recommend for those that are starting out; for those like me that treat cooking as a serious hobby; and for those serious chefs that are in constant pursuit of recipes...The CIA is magnificent...