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Books : The Professional Chef |
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Books : The Professional Chef |
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Dewey Decimal Number: 641.57 EAN: 9780471382577 ISBN: 0471382574 Label: Wiley Manufacturer: Wiley Number Of Items: 1 Number Of Pages: 1056 Publication Date: September 05, 2001 Publisher: Wiley Sales Rank: 88824 Studio: Wiley Editorial Review: Accessories: Related Items:
Average Rating:
 Rating:  - Advanced Knowledge and skills. This is the TEXT book for the CIA. I have used this book to increase my skill level tremendously. I am not a chef, but I am a pretty-damned-good cook. I found the background information indispensable when creating my recipes and fixing others. Only buy this book if you are DEAD SERIOUS about food preparation. Rating:  - This is a culinary school textbook, not a cookbookBilling itself as THE text book of one of THE top culinary schools in America, I had high expectations when I plunked down $40+ dollars for it ... expectations that were only partially met. The most important thing to remember about this book is that it's a TEXTBOOK, not a cook book. Granted, the material is about food and cooking, yes, but if you buy it with the expectation of finding out the best and tastiest ways to make a given classic recipe, you're going to be sorely disappointed. Why ? This book is basically overview material on a wide variety of ingredient and food preparation related subjects. You'll see, for instance, a picture of what carrots look like when they've been chopped, diced, julienned, fine burnois'd (1/16" square dice), and cut into various other shapes ... but you're not going to find a lot of indepth textual or photographic material on knife selection, care and cutting technique - the book assumes you'll be taught that information in a separate in-person class on knife skills. It's just overview here. If you look up a recipe on, say, classic American chili ... you'll find a tiny little recipe in the back that gives you a basic, stripped down, no-frills highly minimalistic recipe with very brief instructions ... the reader (student) is left to flesh it out, season it up and otherwise put their own personal/regional spin on it. There's no pontificating whatsoever on the various styles of chili. If you want that, the book assumes you'll go buy a book on chili and learn it on your own. There are exceptions - stock making and consumme, for instance, is covered in depth. Bottom line: this is a good overview book for freshmen culinary school students, but if you're a home cook looking for a good book of solid recipes with fully fleshed directions, you'll be much happier with something like "The Complete Joy of Cooking" or "The Best Recipe". Rating: - Five Stars Hands Down!I have several cookbooks and textbooks that I refer to on the daily basis and this is one of the most informative and useful texts that I have ever purchased. The only book that I use more then this one is The Professional Chef, Eighth Edition! The recipes are outstanding! Nasir, Executive Chef Rating: - Comprehsensive Work!At the risk of simply repeating, at length, the sentiments expressed in earlier reviews, I'll be brief... This is an amazingly comprehensive work that covers seemingly every facet of professional cooking. The book is arranged nicely and follows a logical progression. In buying this book I was looking for something that could speak to cooking technique in such a way as to improve my cooking KNOWLEDGE, vice a simple book of recipes. This book has unlocked a good deal of creativity in me, in that now that I understand the principles that govern how certain types of food behave, I can get on with making up some of my own stuff. The only word of caution I can provide is that the recipes inside usually make enough for 10 people. If you are comfortable with making conversions you will have no problem. The Bottom Line: If you own no other book about cooking technique covering a broad range of topics, this is the book.
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