The Professional Chef by The Culinary Institute of America
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Book Reviews of The Professional Chef
Book Review: Good foundation for a home cook
Summary: 5 Stars
I am a home cook, but wish I had chosen a career in culinary arts. I am not interested in starting in such a grueling field at this point in my life, but I am interested in developing my culinary skills. That's why I chose this book. From this book, I have been learning about foods of different regions and basic cooking techniques. Some of what they offer is not that applicable for the home cook, such as how to inspect a giant hunk of meat when it's delievered to your place of business, and the recipes are designed for food service; for example, most soup and stock recipes prepare 5 gallons. I have had success with scaling some of the recipes down, but other recipes don't scale down as well, especially if you're making just one or two portions. But I didn't get this book for the recipes as much as for the techniques. With that in mind, I am very pleased with this book and imagine it will become an important part of my home designed culinary education.Book Review: This book is THE must-have reference for the pro or even the curious!
Summary: 5 Stars
I'm not a chef (only in my mind), but my boyfriend is (he calls me his sous chef), and because of him I have taken a much greater interest in cooking and food writing in particular. I got this book and I am reading it along with The Making of a Chef by Michael Ruhlman. It is GREAT to see what he's going through in each class and then flipping ProChef open to see exactly what he's talking about!
You will learn so much in this book as a FOUNDATION to the other cookbooks you probably own, and will be all the better experienced and knowledgeable for it.
With beautiful pictures, detailed descriptions and tons of delectable recipes, this is the perfect reference and a true joy to read for pleasure as well.
I'd give it ONE MILLION stars if I could!
Book Review: the ULTIMATE cookbook
Summary: 5 Stars
This cookbook is amazing. Really. I ordered this for my boyfriend's birthday, and he is the pickiest person I know. He said it's what he's always wanted. This book is great for beginners or someone who has been cooking for years. It has great photographs and easy to understand steps. It is divided into cuisine for different parts of the world, and also is divided into various groups of food (including photographs) such as greens, legumes, meats, fruits, vegetabels...with information about how to store, cut, simmer---anything you want. It's all in here. (My boyfriend was excited about the cuts of meat that were shown...I was more interested in the vegetarian aspects of it.) Nothing can top this.
The cover is also beautiful :)
Book Review: All you need to know about proper cooking methods.
Summary: 5 Stars
This book was my first text book in culinary school. It is a very informative and an easy guide for anybody that interested in professional and non-professional cooking. I often find myself going back to this book as a reference on certain recipes, cooking method, and information. With the exception of baking, you should use this book as a guide in cooking because professional cooks don't usually measure everything to the "T". I find the recipes in this book are quite accurate and quite happy with the results.
The only bad thing about this book is the weight, but it's worth all the knowledge. I am very satisfied with this book and fully recommend it. If anybody would like to own just 1 cookbook, this is the one.
Book Review: Another real Heavy -Physically HEAVY Book
Summary: 5 Stars
As a gradaute of the CIA we had to carry the CIA Pro 7 to some of our classes and it was awesome thinking it could not get any bigger or have more information - BUT Pro 8 is the heaviest book ever published. This book is big and it includes a lot of updates from 7, easier methods and it looks like many of the recipes we did in the kitchens - A great resource to everyone and an even better one for CIA grads who can find pics of some of the old pros in them - Martinni, Matel and Andrienni were three I had and there they were playing in front of the camera - you guys really do have a good side no that the book is published - GET BACK TO WORK! - Great book CIA - congrats!