The Professional Chef
by Culinary Institute of America
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Book Reviews of The Professional Chef
Book Review: The professional Chef
Summary: 5 Stars
The book contains important information on the basics on how to cook. Materials, processes and recipies are well covered. The book is rugged, which I think is an important feature in a book that will be frequently manipulated. The text is easily understandable, pictures are of good standards and explain well what is written. It is a book to have in the cooking library and will, for sure, be frequenly consulted by professional or amateur chefs.Book Review: A Textbook for Professional Chefs
Summary: 4 Stars
This is a textbook, NOT a cookbook. It covers all the culinary information that you would review in a college course. I wish the book covered more about how to actually run a restaurant and a kitchen in the real world. Chefs eventually graduate--they don't work in a vacuum. But the scope of this book is mainly about how to prepare food, handle knives, and the definitions of exotic foods (what exactly is clarified butter, etc.).
Book Review: The Best Cooking Reference Book I Have Seen.
Summary: 5 Stars
Aside from the two minor problems addressed in previous reviews (an inadequate index and recipes that, almost exclusively, result in huge quantities of food), this book could not be better.For someone who loves to cook and is interested in improving their techniques and overall know-how in the kitchen, I cannot imagine a better book. In practice, it is a great reference. And if you love cooking as much as I do, its simply a great read.
Book Review: A "Must Have" for any cookbook collector and cook.
Summary: 5 Stars
This book ranks up there with Larousse for a wealth of information. As an avid cookbook collector, this is an anchor and will be for years to come. While not for a novice cook, if you're knowledgeable in the kitchen, this will only add to your reference collection for the ideal ways to use ingredients. If you're a student or professional chef, you'll get your use out of this one. It's an investment well worth the money.Book Review: A Can't live without book for the serious chef
Summary: 5 Stars
As a chef and graduate of the Culinary, I have hauled this mammoth book around from location to location. However, on one such occasion, I lost my most favorite tool. So here I am, replacing my most valuable training and reference tool. I highly recommend this book for anyone in the industry that wants to pass on knowledge, or for the serious home or restaurant cook that wants to take their cooking to the next level.