The Professional Chef
by The Culinary Institute of America
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Book Reviews of The Professional Chef
Book Review: All you need to know about proper cooking methods.
Summary: 5 Stars
This book was my first text book in culinary school. It is a very informative and an easy guide for anybody that interested in professional and non-professional cooking. I often find myself going back to this book as a reference on certain recipes, cooking method, and information. With the exception of baking, you should use this book as a guide in cooking because professional cooks don't usually measure everything to the "T". I find the recipes in this book are quite accurate and quite happy with the results.
The only bad thing about this book is the weight, but it's worth all the knowledge. I am very satisfied with this book and fully recommend it. If anybody would like to own just 1 cookbook, this is the one.
Book Review: Another real Heavy -Physically HEAVY Book
Summary: 5 Stars
As a gradaute of the CIA we had to carry the CIA Pro 7 to some of our classes and it was awesome thinking it could not get any bigger or have more information - BUT Pro 8 is the heaviest book ever published. This book is big and it includes a lot of updates from 7, easier methods and it looks like many of the recipes we did in the kitchens - A great resource to everyone and an even better one for CIA grads who can find pics of some of the old pros in them - Martinni, Matel and Andrienni were three I had and there they were playing in front of the camera - you guys really do have a good side no that the book is published - GET BACK TO WORK! - Great book CIA - congrats!Book Review: everything you need to know to be a professional chef
Summary: 5 Stars
This is not a cookbook, altho there are recipes. This is a "how to" book, and is very detailed. It goes over the different types of cuisines and elements there in, the different types of meats/seafood, how to properly cut things(explaining what a chiffonade is for example), store things, how to make your basic sauces, roast meats etc. The recipes at the end of every chapter are for 10 servings, and the ingredients are measured by weight generally (and liquids in volume). So this is really more a textbook, and to be used by the chef, and not a family cookbook. It is well written, and beautiful photos illustrate the book.Book Review: professional chef
Summary: 4 Stars
After watching the show, hell's kitchen, my friend gave me this book. I have had no real training but I have found all of the information on techniques helpful and have been able to pull off a few things that impressed my professional friend chef to the point he ate the entire recipe. I guess I will have to get him a new one to replace the one I can't seem to let go of! I really like this book! My favorite chapter was chapter was number 6 but I do not want to spoil the suprises so I will let you figure it out on your own and see if you agree.Book Review: More Than Satisfied
Summary: 5 Stars
This book is wonderful for the person who wants to learn cooking techniques, and is not looking for another receipe book. The pictures and instructions are excellent; more along the line of what you would learn in culinary school. As for the receipes included, they are in large quantities, so unless you are able to reduce them (something the book teaches), they are not appropriate for the average family.
If you are unable to attend culinary school, but have the desire to learn what is taught in them, this book is perfect!