The Professional Chef
by Culinary Institute of America
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Book Reviews of The Professional Chef
Book Review: The Bible in the Kitchen
Summary: 5 Stars
As an aspiring chef, this is an absolutely indispensible resource in my kitchen. Upon first inspection, the book is rather overwhelming given the incredible selection of subjects, techniques, recipes and more. But once you start using it, you see the logic in the way it is organized. Every subject is presented in the same manner: A brief introduction, hands-on instructions on preparation followed by suggested variations on the concept. This is really what makes this book shine. It essentially gives you a solid base to build and explore from. It's exactly what I hoped it would be!
Book Review: Primarily for professional chefs.
Summary: 4 Stars
First, this book is heavy,can't be held while turning the pages nor will it fit into my book holder. It is more in the form of a text book for professional chefs and though I could glean a little info regarding methods, if I were a beginning cook, this book would overwhelm me. Also, I found it hard to find just what I wanted in the book - it would take quite a while searching before I would find what I needed to know...first trying the table of contents, then the glossary then endless reading of text. There has got to be a easier format for a method book!Book Review: Curious criticism of classic and timeless text
Summary: 5 Stars
In reference to an earlier reviewer that had such harsh words for this text, I'm curious as to what book he would suggest in place of The Professional Chef? As a certified chef with almost 30 years experience, I still find a need to reach for this title at times, and virtually every restaurant or hotel I have ever been associated with has a copy in the kitchen for daily use. While I'm sure there are mistakes, no book is perfect, to imply that The Professional Chef is anything less than an excellent text and teaching tool is overly harsh and unfounded.Book Review: Excellent for culinary students
Summary: 5 Stars
I love this book. I am currently a student of Culinary arts...I prefer this book to the PROFESSIONAL CHEF. Although that was a good book I prefer the methods that the CIA uses to teach its students on the techniques of cooking. The pictures are wonderful and help reinforce step by step what I have been taught. I recommend this to students and even those who just love to cook. It is simple, interesting and explanatory. Just for fun I also suggest THE WORLD ENCYCLOPEDIA OF COOKING INGREDIENTS. These are great additions to a cooking library.Book Review: Fantastic instruction but lackluster index
Summary: 4 Stars
I have found no problems with any of the recipes in the Professional Chef. It is informative and incredibly effective in teaching the most interesting and esoteric of cooking techniques as well as the most banal. My only problem is that it refuses to act as a recipe book inasmuch as it is often impossible to find something in the index. I would recommend this to anyone looking to expand their cooking techniques but would have to recommend the Joy of Cooking original to those who want instruction as well as fantastic and easy to find recipes.