PastryWiz 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

Books : The New Professional Chef (TM)
by: Paul Bocuse



Binding: Hardcover
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:
Customer Reviews
Average Rating:  out of 5 stars

Rating: 5 out of 5 stars - The ultimate reference for any kitchen
After years of experience in kitchens, and owning many cookbooks, this book just has everything I need. It is by far my favorite!



Rating: 5 out of 5 stars - This book is a keeper
Great 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: 5 out of 5 stars - The New Professional Chef Scores a 10
As 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: 4 out of 5 stars - Impressive
Not 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.

Buy Now!

See Larger Image
The New Professional Chef (TM)
1

 

BakingShop.com - PastryWiz.com Recipes
Other Departments - Book Shop - Cake Decorating Shop - Magazine Shop
- Candles - Licensed Characters - DVD - Video Shop - Wedding Shop

  BakingShop.com PastryWiz.com   
 

International Stores: United Kingdom - Canada - France - Deutschland - Germany

Please send mail to PastryWiz with questions or comments about this web site.

Receive free recipes! Register for the PastryWiz Recipes.
Name: Email:

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.