The Professional Chef by The Culinary Institute of America Summary and Reviews
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Book Reviews of The Professional Chef
Book Review: Good for beginer cooks
Summary: 3 Stars
If you are a beginer cook, this book is perfect for you. It provides broad topics such as regional/international ingredients down to detailed recipes.
If you already have some cooking experience and are familiar with the basic ingredients in international dishes, a third of this book can be skipped. I bought this book mainly to improve my food preparation, organization, and cooking skills, however, I've found that information to these are just a notch or two more than what I already know.
If you are expecting to get lots of recipes for dishes that you know of but haven't tried, then there are plenty covered. For me, I already can use the internet, many celeb cook books that I have, and family/friends for recipes, so other than the basic recipes such as sauces, stocks, etc, this book would be last for me to reach for when I need a recipe for certain dishes.
The book is physically big and heavy. I don't exactly know how heavy but let's put it this way: it arrived with a nicked corner and broken delivery box. If use as a kitchen reference, you would want to find a kitchen counter spot for it to rest. The cover print is like sanded copper pots and looks great on my shelve.
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: Good reference
Summary: 4 Stars
I find the book well worth of four stars. It's an exellent reference book. It shows a variaty of techniques and bunch of recipts. It strenghtens your fundamentals in the kitchen.
I own a bunch cookbooks. All of them given to me or come to my hand for free. This is the first cookbook i buy and i dont regret a single dime. It's different form all cookbooks i know because it teaches you technique not a recipe.
GPP
Book Review: Great Book
Summary: 5 Stars
This is a wonderfully informational book for aspiring chefs or "foodies" who enjoy cooking. I gives you basic knowledge and information to help you understand the cooking process and food selection. I would highly recommend this book!Book Review: Great Book!!!!
Summary: 5 Stars
This is a wonderful book. It provides all the information I can think of that any serious cook might need, and does it in a clear and concise manner. I love it!