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My favorite cookbook is "The Professional Chef" by the Culinary Institute of America.
For the professional chef, this book is probably one of the most interesting and useful they can get if they are interested in boosting the cachet of their restaurant.
Overall the book is definitely inspiring and should be a great reference even if I only ever use one or two of the recipes.
Some recipes take a lot of preparation but the instructions are very clear and the result has pleased many of my friends and family. Very impressed !Published 10 days ago by Vanessa Sherry
Beautiful photos. Hope the tastiness is as great. I will have to actually make some of them to find out.Published 4 months ago by Jane Eyre
This ia the perfect guide for the new trend to serve an amuse Bouche. The pictures add a great deal towards the preparation and presentationPublished 6 months ago by BEVERLY FILLIO
There are some great recipes in this book, but if you order the Kindle edition there are no pictures, which pretty much sucks when trying to make something that is eaten with the... Read morePublished 8 months ago by Kevin
Good book, my staff like finding inspiration in it. A must have for any professional kitchen. Happy with my purchase.Published 9 months ago by Andrew MacNeil
Which "amuse-s" me greatly. But the recipes are great, so almost worth the money. I would have liked far more.Published 11 months ago by CeeCee
This book was written before copious pictures came to be expected. So much of the Amuse-Bouche delight is in it's appearance. Read morePublished 13 months ago by Lyndell VanMatre