Customer Reviews

The Professional Chef

5 star:		(12)
4 star:		(3)
3 star:		(1)
2 star:		(0)
1 star:		(0)

 

 

The ninth edition of The Professional Chef is an amazing compendium of information. Although the title includes the word professional, this is just the type of book that can inspire even novices to be a little more adventuresome in the kitchen.
The book's layout makes the information easy to access and directions easy to follow, with plenty of gorgeous color photography to support the copy.
Whether or not the reader ever attempts the wide array of recipes presented(most of which serve at least a dozen people by the way), The Professional Chef is what we call an "armchair cookbook" that gives enjoyment and pleasure just browsing through it on a rainy night with a glass of port in hand.
At a little over 1200 pages, The Professional Chef does an admirable job of covering all the basics and then some when it comes to working the kitchen, professionally or just for pleasure.

What better way to learn a subject then to take a class and buy the associated text. Not being able to quit my job and relocate to attend the CIA, I figured I would see if I could learn from their text.

The book is laid out with easy to read and understand explanations of techniques and fundamentals. If you are looking for a recipe book to lay out on the counter and start cooking this isn't the best for that--this thing is huge!!!

My main goal in purchase was to learn more about sauces and terminology and it delivered beyond expectations. The recipes are normally for 10 servings or more -- which is perfect because when I cook there is hardly ever less than 10 people that come over to eat with us. Neighbors & friends came over for three different dishes prepared from this book and absolutely loved the food & each one of them commented on how great the two different sauces were, both of which I learned to create from the book... so success in my heart, mind and especially my stomach!!!

I was so excited to see that there was a new addition of the professional chef and blown away by the cover on this 9th addition. I got my copy off the shelf, which is the 8th addition and was disappointed to see that it had all three of the recipes that are featured are in the 8th addition and the photos are the same as well. The book is the same, they only changed the cover to give it an updated look. The book itself is incredible! I was interested in purchasing the new one, but it's not new.

I have always enjoyed cooking and have begun to try my whisk at more elaborate types of recipes the last few years. This book satisfies my needs in the kitchen. The basics are all here, along with many wonderful recipes just begging to be tweaked to individual taste. I will have many enjoyable evenings reading the different sections and learning why things are done a certain way. A beginning cook would enjoy and benefit from this book as well as a life-long cook. Carrying the book to and from my kitchen counter should also help with building up my arm muscles!

I am a home cook, who was looking for a book on technique and background knowledge to complement recipes found elsewhere. The book is unabashedly a textbook (heavy like one), but it excels at what it looks to do. I have found the pictures of different topics to be the most helpful (e.g. meat cuts, vegetables, and fruits). I have only begun to dive into the sauces sections, but I have been impressed by treatment elsewhere. While the recipes are grossly larger than what I need, the technique and knowledge have proven to be very helpful. I would describe this text as a helpful addition to reference books like McGee.

This is a wonderful tome detailing with clear instructions and illustrations many of the basic techniques used in commercial kitchens and restaurants. As well as excellent step by step illustations it gives away the secrets of the professional chef. You will find yourseld saying "so thats how they do that!". A great addition with lots of tips.

I bought this book for my son who is attending culinary school...He uses it as a secondary reference and finds it very useful and informative. It is a great supplement to the books he already uses....Also great for any serious cook who want to improve their current culinary skills. Highly recommended.

love this book - my only criticism would be that the volume is huge - but that's also one of the book's strengths - loaded with information

This book is probably the best investment you can buy if you want to be serious about your cooking career. A must have for every chef.

I bought this book for my son in law who is a great home chef. He raves about the book it is giving him some great inspiration!