Customer Reviews

In the Hands of a Chef: The Professional Chef's Guide to Essential Kitchen Tools (Culinary Institute of America)

5 star:		(3)
4 star:		(1)
3 star:		(1)
2 star:		(0)
1 star:		(2)

 

 

I bought this based on the reputation of the Culinary Institute of America and my familarity with other books from them (which have all been exceptional). If you don't have any knowledge of anything related to kitchen tools, you might find this somewhat useful for about 5 minutes. But, if you've ever been inside a kitchen the material presented here is completely useless. Most of the descriptions are less than a page of rudimentary information. Don't waste your time or money on this one! (I'm sending it back)

The CIA should be embarassed to publish this book. Outdated knife manufacturing and quality information with little real information on picking and using knives. The other equipment coverage is equally spotty and woefully incomplete. Don't even think about buying this one.

i read this before i started on the pro chef. if you're trying to learn how to cook, this would be a good starting point with regards to tools and certain cuts. but if you have already started with the pro chef, totally disregard this because you won't get much from it as you probably have already read everything on tools and certain cuts in there.

very good tool to assist my culinary staff in choosing the right knife for the right job. It has help them become quicker, better, and more confident in their skills.

this is an excellent reference guide on kitchen tools for culinary students and future chefs

I received the book before the projected due date, which was great. The book was in perfect condition. Thanks, Amazon.

I bought the book for my son who is a student of the CIA, he loved the book!