Customer Reviews

The Professional Chef: Study Guide

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

 

 

If your taking a class that says this is optional...Get It. It is worth every penny you will pay for it. It helps you as a guide throughout the reading and studying of the Professional Chef book.

This book is ideal for anyone who wants to learn about cooking. It has every possible word and technique in this book. Very very good learning guide to help you through any career or schooling. I would recommend this book to anyone who wants to learn about cooking.

Ppfeipa

this is a great book and goes right along with my culinary arts books. This is a good study guide for any culinary arts student.

For the beginner and the professional! Everything you need to know and all the tips you want to learn!

As a Chef/trainer working in Australia I have found this book of value as it allows me to see how other training courses are structured and what teaching methodologies are used in other countries. It has also helped by giving me ideas I can incorporate in the training institue that I work in.

The book is very useful for the beginners who want to be a chef,,, Better you start with the book like this that a lot of the question than you have to find the answer with this method we will absorb all the kitchen knowledge better than we wait somebody to give us the lesson.

The book I received only 3 weeks after I put the order and than I was in good condition .....million thank you for this

The book does have a wealth of information therefore I won't give it 2 stars. BUT, it could easily be improved for all audiences (professional and amateur); and is not the greatest book for "foodies" just looking to take their skills to the next level. As for general improvements, pictures would be nice :). There are a few but not nearly enough and those provided needed significant improvement. As an example a white background is used to show various cuts of a potatoe which obviously lacked contrast.

"Cooking" by James Peterson described many of the same techniques in a more concise manner and in some cases is more informative. PC is a HUGE reference book but for me it provided a lot of what I didn't want and not enough of what I was looking for in a general reference/instruction guide.

As for "foodies" the recipes are all restaurant size portions. Great for a large dinner party, but not helpful for everyday use. Its one thing to cut a recipe in half, but fractions... I found I liked "Cooking" better and I'd rather have recipes for smaller portions that I double or triple as needed. BTW, "Cooking" recently received the James Beard award.

This is a guide. But the answer key is not included, so the book is rather worthless.

I ordered this book in error and wanted to exchange it for the one that I did want and was unable to reach the seller. Disapointing.

Expect to wait 3 weeks for shipment!!! Will not order from this seller again :o(