The Professional Chef

The professional chef book has been what I have been expecting, well explained in detail. Am still reading the book, and reminds me when I was in college studying culinary

I am a home cook who loves to understand the whats and whys of cooking so I have the confidence to make my own recipes. This book does that and more. If you want to start a business this book will help there as well.

This book covers A to Z of culinary techniques.You should have this book.If you start to work hotel setting kitchen.If you need formal education but you start to work for hotel this book is your friend.One review says this book paper is thin but it is not really thin.I have seen old edition at book store but this version shows more details of process with pictures.This edition is well organized with step by step pictures.This book tells you how to fix from failure too.

The best cookbook. I’m recommending

My son has a keen interest in cooking. I have had dinner at the Culinary Institute of America in Hyde Park NY about 25 years ago and it was phenomenal. This was their text book for upcoming chefs. Not sure if it is anymore, but it is absolutely worth purchasing.

This is a comprehensive book about all aspects of being a professional chef and more. It gives you the tools to be a better cook and understanding of processes and all favorite recipes.

new items and recipes and up to date.

Super thin pages and not written in a cookbook-style. Probably should have opted for the previous version. Don’t really like the textbook presentation (things are hard to find and hard to read) and the pages are thinner than those in a bible. Just wow.