 | | |
| The Professional Chef | 
 enlarge
| Author: Culinary Institute Of America
Publisher: Wiley
Category: Book
List Price: $70.00
Buy New: $19.80
You Save: $50.20 (72%)
Buy New/Used from $19.80
Avg. Customer Rating:  (68 reviews)
Sales Rank: 222373
Languages: English (Original Language), English (Unknown), English (Published)
Media: Hardcover
Edition: 7th
Number Of Items: 1
Pages: 1056
Shipping Weight (lbs): 7
Dimensions (in): 11 x 8.8 x 2
ISBN: 0471382574
Dewey Decimal Number: 641.57
EAN: 9780471382577
ASIN: 0471382574
Publication Date: September 5, 2001
Availability: Usually ships in 1-2 business days
|
| Customer Reviews:
 A must for one who wants to devote himself in the culinary field!!! April 17, 2006
6 out of 8 found this review helpful
I have read the book thoroughly & found that this "Modern Bible of Kitchen" is for one who wants to excel in culinary techniques & should try to possess this scripture....I finished this book within a week i bought it & go through this book religiously on a daily basis as i myself would like to pursue a career in the Kitchen...
hats off to the authors n CIA of course for this marvellous publication...
Wish u good luck CIA,
Gaurav
A new found admiration for chefs and their training April 8, 2006
9 out of 9 found this review helpful
If you have a cooking question the answer if probably found somewhere in this voluminous tome. They have even included directions and photos on how to clean a whole squid. Curious about how to make your own sauerkraut, it's in there.
The directions in this book are extremely well written. The photos of the products in the all the various stages of preparation are also very helpful.
I had considered myself to be a fairly well versed home chef until I purchased this book. I have learned more reading this book than I have from the other 500+ cookbooks in my collection added together.
The one warning I would give to purchasers is that most of recipes are given in quantities that are generally too large for one family (unless you have a large freezer for leftovers). I have not found it to be a problem to reduce the quantities.
For anyone that wants to improve their cooking skills this is an invaluable resource.
The Best Culinary Companion I've Purchased Thus Far March 19, 2006
15 out of 16 found this review helpful
I initially borrowed this book from my public library and within 10 minutes I realised what a truly wonderful gem it is. After reading through it for a couple of days, I eagerly made my purchase straight away. At the time of this writing, there were 61 reviews posted (not including this one) and with the exception of the two naysayers (both culinary students, amazingly) who had the audacity to trash this offering, it has received rave reviews, the vast majority of which are five stars. How anyone who has read this volume could fail to recognise its invaluable worth, be it for the novice cook or the culinary veteran, is far beyond my comprehension. Considering the many detailed praises that "The Professional Chef" has received here, all of which I agree with, I won't bore you by reiterating its numerous virtues. I will simply say ... this book is a "MUST have" resource for the library of anyone who is serious about raising the level of their culinary game. Period!
Great March 18, 2006
5 out of 7 found this review helpful
This book is very helpful in learning cooking technique. Also, though it's primary purpose isn't a "recipe book", it does have lots of recipes, many of which are incredible.
This is NOT a cook book it is a text book January 18, 2006
15 out of 16 found this review helpful
As a current career changer and a student at The Culinary Institute of America I am heartened and also dismayed by some of these reviews. ProChef is an integral part of our daily experiences here in Hyde Park. It is also a part of most professional kitchens across America.
That said, it is important to understand that ProChef IS NOT a cook book. If that is what you are looking for, your local book store can provide you with plenty of those. Or, sign onto the FoodTV web site. ProChef is a text book that illustrates classical techniques that are subsequently used to create the recipes that are in the text.
If you are looking for a book that teaches the proper techniques for making stocks and their importance in everyday cooking or how to make any of the mother sauces and their derivitives this book will present the bare bone basics of cooking and their methods.
Does it have errors? We acknowledge that. In the new edition to soon be released, they will be corrected. Also, I believe that the index leaves a lot to be desired and we have made this known to the powers that be.
But, in training to become a chef, it is important that you need to able to adapt, improvise and overcome any inconsistancies in product quality and/or quantities for a recipe to truely work.
Remeber, this text is used in conjunction to what we are learning in the classroom or kitchen. We have study guides that coincide with each class that contain recipes that we cook for service. We are taught to constantly taste our food as we are cooking it and make adjustments in seasoning and ingredients as needed. Something the young student from Chicago seems to have failed to do while making her Pumpkin Bisque.
|
|
|
Powered by Associate-O-Matic
| | |
