The Professional Chef by The Culinary Institute of America
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Book Reviews of The Professional Chef
Book Review: everything you need to know to be a professional chef
Summary: 5 Stars
This is not a cookbook, altho there are recipes. This is a "how to" book, and is very detailed. It goes over the different types of cuisines and elements there in, the different types of meats/seafood, how to properly cut things(explaining what a chiffonade is for example), store things, how to make your basic sauces, roast meats etc. The recipes at the end of every chapter are for 10 servings, and the ingredients are measured by weight generally (and liquids in volume). So this is really more a textbook, and to be used by the chef, and not a family cookbook. It is well written, and beautiful photos illustrate the book.Book Review: More Than Satisfied
Summary: 5 Stars
This book is wonderful for the person who wants to learn cooking techniques, and is not looking for another receipe book. The pictures and instructions are excellent; more along the line of what you would learn in culinary school. As for the receipes included, they are in large quantities, so unless you are able to reduce them (something the book teaches), they are not appropriate for the average family.
If you are unable to attend culinary school, but have the desire to learn what is taught in them, this book is perfect!
Book Review: Terrific book
Summary: 5 Stars
This book is a great reference for anyone who loves cooking; not just the student. It deserves a place in any collection of cookbooks. The topics it covers are wide ranging: from the sort of utensils and how to use them to preparation methods to recipes from a variety of cultures around the world. It's a welcome and thorough compilation. For those that remember the old Joy of Cooking, with it's complete coverage of a variety of topics, this one trumps it (with the exception of such recipes as "fried squirrel").Book Review: Professional Types
Summary: 5 Stars
This book is something that I have needed for some time. I have always had the urge and desire to venture in the direction of Culinary school, I have just not had the basic foundation there to push me over the edge. After receiving this book and completely devouring it, I have made some dishes that my wife and friends prattle on about daily with their friends and coworkers. That being said, once my future enlistment with the Navy is over, I plan to go straight to Culinary school and make this a new career.Book Review: Amazing companion for any wine lover!!!
Summary: 5 Stars
It is sometimes forgotten that the greatest culinary events are not with wine alone or food alone, but when the two are combined to make something greater than its parts.
The Professional Chef is daunting for its girth, however it is the essential text for anyone who seeks to find the greatest combinations of food and flavors for any occasion.
I have used this book to prepare for professional level events, as well as finding a way to improve old home-cooking classics. Bravo!