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Book ReviewsThe Professional Chef, Seventh Edition |
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Book: The Professional Chef, Seventh Edition
Written by: Culinary Institute of America |
Publisher: Wiley
Average Customer Rating: 4.82 / 5
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I love the details of this wonderful book
Rating:
5 / 5
This is a book to have in your kitchen whether or not your a professional cook. It covers all subjects of cooking including kitchen safety, but I decided to buy the Study Guide for the National Servsafe Exam: Key Review Questions and Answers with Explanations because it describes in more depth of how to handle and store your foods properly. Both books I would definitely keep in my kitchen along with my recipes.
The best cooking basis book out there
Rating:
5 / 5
When you want to learn to cook in a style that will amaze your friends, turn to the professional chef. This book whick lays out the basics for all forms of cooking and food preparation will not turn you into a chef. Being a chef is all about creating good looking, well prepared and presented food with your own tastes. This book gives you all the basics in order to accomplish that and goes farther it gives you recipes in order to practice the skills that it teaches you.
Simply amazing photography shows you visually steps of different styles of cooking and gives you information on all sorts of cooking including converting from european measurements to U.S. Most people know the high standard that the Culinary Institue of America (CIA) shows and the high quality of graduate they turn out. This book, used at at the CIA, is an invaluable asset to those aspiring to be chef and those looking to turn out a perfectly cooked pleasing meal.
Try this book. There is no one I know who would be displeased at either recieving this book as a gift or purchasing it for oneself. The cost is truley small compared to the insight and wisdom that it gives you.
A Cook's Best Friend rev. by jarkens@dsisd.k12.mi.us
Rating:
5 / 5
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.
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