|
Books : The New Professional Chef (TM) |
|
|
Books : The New Professional Chef (TM) |
| Browse by Category: Cooking, Food & Wine Baking Baking > Bread Baking > Cakes Baking > Chocolate Baking > Confectionery Baking > Cookies Baking > Desserts Baking > General Baking > Muffins Baking > Pastry Baking > Pies Baking > Pizza Bartending Beer Business Canning Coffee & Tea Cooking > General Cooking > Potatoes Cooking by Ingredient Cooking with Cheese & Dairy Cooking with Fruits Cooking with Game Cooking with Herbs & Spices Cooking with Meats Cooking with Pasta Cooking with Poultry Cooking with Rice & Grains Cooking with Sauces & Salsa Cooking with Seafood Culinary Arts & Techniques Diabetic & Sugar-Free Dietary Drinks & Beverages Gastronomy Gastronomy Essays Gastronomy History Gourmet Healthy Juice Kosher Low Cholesterol Low Fat Low Salt Meals Meals > Appetizers Meals > Breakfast Meals > Brunch & Tea Meals > Outdoor Cooking Meals > Salads Meals > Soups & Stews Natural Foods Occasions Occasions > Holidays Occasions > Party Planning Occasions > Seasonal Occasions > Tablesetting Outdoor Cooking Outdoor Cooking > BBQ Outdoor Cooking > Picnics Outdoor Cooking > Tailgating Preserving Professional Cooking Quick & Easy Quick & Easy > Cooking for 1 Quick & Easy > Microwave Reference Region > African Region > Asian Region > Canadian Region > Caribbean & Indian Region > Europe Region > General Region > International Region > Latin American Region > Mexican Region > Middle Eastern Region > Native American Region > U.S. Regional Regional & International Smoothies Special Appliances Special Diet Special Occasions Spirits Sweets (see Baking) Vegan Vegetables Vegetables & Vegetarian Vegetarian Wine Wine & Food Wine Buying Guides Wine Collecting Children's Books Entertainment Health, Mind & Body Home & Garden Horror Job Interview Job Resumes Literature & Fiction Mystery & Thrillers Nonfiction Outdoors & Nature Parenting & Families Romance Science Fiction & Fantasy Travel |
by: Paul Bocuse
Dewey Decimal Number: 641.57 EAN: 9780471286790 ISBN: 0471286796 Label: Van Nostrand Reinhold Manufacturer: Van Nostrand Reinhold Number Of Items: 1 Number Of Pages: 1216 Publication Date: November 07, 1995 Publisher: Van Nostrand Reinhold Sales Rank: 103298 Studio: Van Nostrand Reinhold Editorial Review: Related Items:
Average Rating:
 Rating:  - The ultimate reference for any kitchenAfter years of experience in kitchens, and owning many cookbooks, this book just has everything I need. It is by far my favorite! Rating: - This book is a keeperGreat book that I used in culinary school. It is easy to follow and found it quite helpful with many of my culinary classes. If you want a great study guide for nutrition class, I recommend: Nutritional Study Guide for Food Service and Culinary Professionals: Key Review Questions and Answers, isbn is 1933023058. This study guide has similar kind of questions that I experienced on my nutrition exams in culinary school. The New Professional Chef will be also a great reference for years to come. Rating: - The New Professional Chef Scores a 10As a professional chef myself and a graduate of the California Culinary Academy, I keep 2 copies of this incredibly wonderful cookbook. It is an absolute necessity in anybodies kitchen from the novice to the Professional. After spending 2 years at chefs school in the early 70's and opening a chain of restaurants in Los Angeles, I got into a rut and lost not only my imagination but also forgot from lack of use many of my culinary skills. This book is more than just a cookbook, it is an encyclopedia of knowledge. While most of the recipes are scaled for large quantities, they are easy to scale down due to the use of weight as a measure rather than volume. If you were to buy only one cookbook to last a lifetime this would be the one. While it is pricey, you must realize the amount of time that has gone into the preparation of such a tome. I highly recommend this book for you. If you are intersted in the buffet table the book called the garde manger, also a CIA book, is an excellent training manual. Rating:  - ImpressiveNot being a professional chef, this book was quite intimidating. The info regarding ingredients was great, and the recipes so far have not let me down. This is a great aid in helping a normal guy like me prepare a very nice meal for company the RIGHT way. A great appreciation for fine cooking is developed after studying this book. The ingredient measurements in weight were a bit of a stumbling block for me at first - if you don't have a scale, you had better be an excellent guesser. Overestimating and buying too much veal loin can be pretty expensive. This is THE book for basics and, of course, a fine meal for that special occasion when company is planned (most meals here require several steps and multiple sub-recipes, and are not fast, Betty Crocker projects). Well worth the price for the smile on your guests' faces.
Other Departments - Book Shop - Cake Decorating Shop - Magazine Shop - Candles - Licensed Characters - DVD - Video Shop - Wedding Shop |
Please send mail to PastryWiz with questions or comments about this web site.
This Store is brought to you by
BakingShop.com & PastryWiz.com
in association with Amazon.com
|
* Information in this document is subject to change without notice. Listed prices are for informational purposes only and may change without notice. Final prices are determined when you place your order. |
