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Product details
File Size: 61516 KB
Print Length: 1232 pages
Simultaneous Device Usage: Up to 3 simultaneous devices, per publisher limits
Publisher: Wiley; 9 edition (March 27, 2013)
Publication Date: October 8, 2017
Sold by: Amazon Digital Services LLC
Language: English
ASIN: B076DMFJR6
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Amazon Best Sellers Rank:
#46,451 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
I am a self-taught home chef. Despite learning much on my own over the years, I wanted slightly more information on technique and skill than can often be seen in cooking videos and TV shows. In comes "The Professional Chef" by the Culinary Institute of America, or CIA.Since this book also serves as the CIA's text book, be warned, it is 1200 pages long. It is heavy and you'll definitely get a work out carrying it around. That aside, it is a stunningly beautiful book. It is filled with pages of incredibly useful information, such as various cooking methods, different proteins and their cuts, how to identify grains and spices, how to cook what, and so much more - really, everything you need to know. There are gorgeous illustrations to go along with the charts given, which makes it very easy to follow along and keep it all straight. Additionally, the back half of the book gives you recipe after recipe on basics all the way to complicated dishes. Keep in mind, since this is a text book, the recipes are scaled for 10 servings or more. So, if you are using this to cook for large parties, it's GREAT. If you don't need to cook for more than yourself and one other person, be prepared to learn how to scale down (learning is never a bad thing).I absolutely love this book and can't recommend it enough. Considering the amount of information and the size of the book, the price really can't be beat. Perfect for the chef-in-training or someone, like me, just looking to hone and enhance their knowledge.
There is nothing to think about. If you are serious about cooking, regardless of skill level... BUY THIS BOOK. It is easily the most comprehensive book I own. Period. It's the textbook used by one of the top culinary institutions in the world... that should say enough.Side note: If your coffee table is from Target or IKEA or made of any kind of questionable building materials... you're gonna want to upgrade to something a little more sturdy. Otherwise, this thing is gonna turn it into sawdust. Pretty sure there is a neutron star somewhere around page 700 or so.
I've been a working chef for years and I had an earlier version when in school many, many years ago . I recently purchased this as an updated version. I can't say enough good things about this book . If you are an aspiring chef or was to broaden you cooking skills , this is the book for you ! So much knowledge and information , you will definitely become better in the kitchen . I have come to use it as a great reference and refresher in many ways and every time I find new territory to explore .
Don't go to culinary school. Read this book, work in kitchens. Shut up and pay attention. Don't get cocky. Take pride in your work. Boom. You are a chef now.
Short and simple.......fantastic THICK book, 1212 pages to be exact so be ready to read and learn. Great pics, explanations and theories.I will point out one thing. This book is designed for the profession or aspiring chef so the many many recipes in this book are geared towards resraurant environments. By this I mean the servings are large so be prepared to to math conversions if you are cooking for 2-6 people. Most recipes are 10-20+ servings. Not a huge deal at all but annoying if you're accustomed to traditional cookbooks.Otherwise you won't regret buying this book. It explains many principles and is a wealth of knowledge.
Excellent text. I am NOT a chef, or even a good cook. This textbook explains and teaches in such a fashion as to not only explain complex cooking skills and recipes, but also educate on food combinations and howthey enhance one another in properly prepared meals. I am using this text to educate myself inculinary skills. Well worth the price!
This book is amazing. It is primarily focused on the French methods of food preparation and it omits any information about special diets, but it is entirely worth it. The recipes are incredible and the attention to detail is impressive. Several family members have seen this book on my counter and started flipping through it, intrigued by the sheer quantity of recipes and preparation methods. It would make a great gift for anyone even remotely interested in food.
I am an avid and fairly accomplished home cook. I learned about this book in a cooking class when the teacher brought it to show some of the illustrations. It looked good so I sent for my own copy. Wow! Am I glad I did. This very heavy (1200+ pages) book might require assistance to carry around but you will never need another cookbook to answer all your questions.The Professional Chef is the go to reference for all things culinary from filleting fish to making bread, pastries and desserts and everything in between. Cooking theory is explained in clear and understandable terms so that you know why certain substitutions work better than others and why certain ratios need to be maintained for ultimate results. Any cooking technique I have ever attempted, heard of and many I have never heard of are included with detailed explanations and photos. The book is full of excellent photos of many of the processes it explains/teaches and provides step by step guidance to cooks at all levels of achievement and knowledge. The myriad of recipes it contains are extremely varied ranging from home style favorites to the ultimate gourmet level and all the classics included. I am blown away with how wonderfully thorough this book is and I know I will be using it more than all my other 500 cookbooks combined. It is a must for every serious cook's library.If you only have room at home for one cookbook, make it this one. If you need to make room, get rid of some others because The Professional Chef will cover everything the old ones did and ten times more. This book is great!
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