The Professional Chef
by Culinary Institute of America
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Book Reviews of The Professional Chef
Book Review: The Bible of Culinary Arts
Summary: 5 Stars
This is truly an awesome book. If you need to know anything about any aspect of cooking, you consult The Professional Chef, 7th Edition. Need to fabricate a whole salmon? Sure, more than one technique for more than one outcome. A perfect demiglace? Of course, brown sauce in no time. Don't understand any terms I am using? :-) Look in the book! It is all there. From the history of the culinary profession to techniques and procedures, this is the book that should be on the shelves and tongues of true foodies everywhere.Book Review: The basics
Summary: 4 Stars
Here are the basics of cooking in a textbook. If you want to learn how to cook, this text can help you lay the foundation for your education. Covering everything from nutrition to food safety to knife sharpening techniques to types of food and recipes, this book is for those unsatisfied with stacks of cookbooks. Although it doesn't go too deep into any of the topics, it is a great reference tool that will not just enhance your cooking abilities, but also your knowledge of Western cooking in general.Book Review: A Cook's Best Friend rev. by jarkens@dsisd.k12.mi.us
Summary: 5 Stars
I received "The Professional Chef" as a gift from a valued friend; it certainly is a challenging source of inspiration and information (glossaries, diagrams) for aspiring as well as veteran cooks. The recipes are set up in three-column tables, with Ingredients, Quantity, and Methods (numbered) in separate columns. From the basics to ideas and photos of advanced plating and buffet set-ups, this book is worth its weight in gold to anyone who cooks for fun or profit.Book Review: Wow! and Wow!
Summary: 5 Stars
This is an incredible book with thousands of photos and step by step instructions. Nearly every aspect of cooking and food is explored. It even covers identification of nearly every food type (herbs, fish, cheeses, dairy, meats, you name it) and how to prepare them. If you are a chef, want to be a chef or think you're a chef -this book is for you. Don't let the price fool you. This hefty reference should sell for $100 or more. It's worth every penny.Book Review: A must for one who wants to devote himself in the culinary field!!!
Summary: 5 Stars
I have read the book thoroughly & found that this "Modern Bible of Kitchen" is for one who wants to excel in culinary techniques & should try to possess this scripture....I finished this book within a week i bought it & go through this book religiously on a daily basis as i myself would like to pursue a career in the Kitchen...
hats off to the authors n CIA of course for this marvellous publication...
Wish u good luck CIA,
Gaurav