The Professional Chef
by The Culinary Institute of America
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Book Reviews of The Professional Chef
Book Review: Terrific book
Summary: 5 Stars
This book is a great reference for anyone who loves cooking; not just the student. It deserves a place in any collection of cookbooks. The topics it covers are wide ranging: from the sort of utensils and how to use them to preparation methods to recipes from a variety of cultures around the world. It's a welcome and thorough compilation. For those that remember the old Joy of Cooking, with it's complete coverage of a variety of topics, this one trumps it (with the exception of such recipes as "fried squirrel").Book Review: Professional Types
Summary: 5 Stars
This book is something that I have needed for some time. I have always had the urge and desire to venture in the direction of Culinary school, I have just not had the basic foundation there to push me over the edge. After receiving this book and completely devouring it, I have made some dishes that my wife and friends prattle on about daily with their friends and coworkers. That being said, once my future enlistment with the Navy is over, I plan to go straight to Culinary school and make this a new career.Book Review: Amazing companion for any wine lover!!!
Summary: 5 Stars
It is sometimes forgotten that the greatest culinary events are not with wine alone or food alone, but when the two are combined to make something greater than its parts.
The Professional Chef is daunting for its girth, however it is the essential text for anyone who seeks to find the greatest combinations of food and flavors for any occasion.
I have used this book to prepare for professional level events, as well as finding a way to improve old home-cooking classics. Bravo!
Book Review: Impressed
Summary: 4 Stars
I have a lot of ambiton in the culinary field, and will soon be attending culinary school. I was reffered to " The Professional Chef, " by a chef friend who said it was worth the investment. In my opinion it was well worth it. It has a wealth of knowledge, from the basics of food saftey, restaurant management, to world cusines, And hundreds of walk-throughs of classic recipes. The amount of information in this book is quite impressive, and I highly recomend to any aspiring chefs out there.Book Review: Love this book!
Summary: 5 Stars
LOVE THIS BOOK! My favorite Chef had Ed 7 (from training at the CIA), wanted to suprise him so I got Ed 8 and so far, he hasn't had much time to look at it since I am always using it! I have no "training" (I am a geophysicist) but I have found all of the information on techniques helpful and have been able to pull off a few things that impressed 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!