The Professional Chef
by Culinary Institute of America
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Book Reviews of The Professional Chef
Book Review: A MUST HAVE for your Culinary Library
Summary: 5 Stars
Whether you're a chef in training or just someone who loves to cook, this is a MUST HAVE text that covers the basics (and a fair share of advanced topics) using detailed explanations and many clear illustrations. Remember, this is a textbook first and a cookbook second, so you will have to adjust the portions accordingly for nearly every recipe. Still, with the skills the book teaches, you will learn how to do that properly. This book is an excellent value compared to many others you will find on the market, and it is very well bound. To learn more about the school that uses this book, the Culinary Institute of America (the other CIA), you must read "The Making of a Chef", by Michael Ruhlman.Book Review: The Book for Professional Chefs, Written by Master Chefs!
Summary: 5 Stars
As a student of the Culinary Institute of America, there is only one true cooking book for me, The Professional Chef! To me and other culinary students this book is "Priceless!" The fact is that most students have to hide it from being stolen! This book, beside being the most wanted book in the cooking industry also holds an enormous amount of information in cooking methods, cooking information, and a huge source of cooking recipes that date all the way back to the 1940's. I highly suggest that if you are interested in the Professional Kitchen to BUY this book. I also recommend this book for people who are just looking to cook at home you just may want to reduce some of the recipes.Book Review: If you ever wanted to learn to cook...
Summary: 5 Stars
I am not a professional chef, I simply like to cook. I hoped this book would help me to improve my knowledge as well as skills. This book starts with very simple techniques and continues to build. Some of the information discussed, specifically restaraunt management etc., did not apply to me but it was interesting nonetheless.This book is worth the money if for nothing more than the question, "What do you do with that?" It covers very many areas of food fabrication and includes recipes. The recipes as written make very large amounts of food for a home cook, but I don't find that a large obstacle for the book also list techniques for reducing or increasing recipes.
Book Review: Excellent reference book
Summary: 4 Stars
This book, so full of priceless information, is one of the best acquisitions I've ever made. Not only does it contain the most beautiful pictures I've seen in culinary literature, but also it features really in-depth explanations that shed light on the most important topics in cooking. The only downside to it, from my standpoint, is the rather supeficial coverage of the baking and pastry, sauce-making, and meat fabrication sections, which could include more step-by-step illustrations and techniques.
I usually complement the info in this book with Wayne Gisslen's Professional Cooking, which is another superb choice for culinary students and professionals.
Book Review: Something for 5 Stars
The Professional Chef is a wonderful resource. It is full of information from basic to more involved,such as kitchen hygiene, basic through complicated techniques, kitchen equipment and wonderful recipes. It is helpful for beginning and experienced cooks, at home or in the industry! The answers to question after question have easily been found in this 1000 page book. The recipes range from basic to advanced, giving you the opportunity to expand your abilities with ease and confidence, at your own pace. To merely think of it as a reference book would be a disservice, it is much more than that , and the big bonus, it is fun!!