The Commercial Kitchen in Spanish and English [Paperback]

Ken Weeks (Author)

Editorial Reviews

Review

I have found this book to be extremely useful, with the information easy to find and clear illustrations. -- Chef Forrest Childs

About the Author

Kenneth Weeks started working in commercial kitchens in 1953 at the age of 15. He worked his way up through the ranks over the years, working under French and other european chefs and became a first class chef specializing in French cuisine. He has owned and managed restaurants from New York to San Diego.

He earned many honors during his career including second prize in his category at the prestigious Western National Restaurant Convention and Educational Exposition,San Francisco in 1974.

This is a contest that is attended by chefs of every nationality and at that time was seldom won by non-European chefs.

Product Details

• Paperback: 112 pages
• Publisher: Tennyson Pr (August 15, 1994)
• ISBN-10: 0964481103
• ISBN-13: 978-0964481107
• Product Dimensions: 8.2 x 5.3 x 0.3 inches
• Shipping Weight: 7.2 ounces
• Average Customer Review: 1.0 out of 5 stars  See all reviews (1 customer review)
• Amazon Best Sellers Rank: #5,443,355 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

2 of 3 people found the following review helpful:

1.0 out of 5 stars Bad Spanish, April 14, 2005

By 

D. Aponte "literature for punishment" (New York, NY) - See all my reviews
(REAL NAME)   

This review is from: The Commercial Kitchen in Spanish and English (Paperback)

I have not read this book, but the front page says it all: the spanish is already incorrect. Why? The correct translation should read "La cocina comercial en espanol e ingles" not "la cocina de comercial en espanol y ingles.
If they took this little care with the front cover of their book I can only imagine how many errors the rest of book will contain.