Customer Reviews

Professional Cooking

5 star:		(6)
4 star:		(1)
3 star:		(1)
2 star:		(0)
1 star:		(0)

 

 

While I am not a culinary student, I do love to cook and learn the science behind the food. This book is the most comprehensive, best photographed book I have seen. This is written for the student, or professional preparation in terms of quantities the recipes make. You can easily scale most of them to suit your personal needs. The book is divided into various sections there is a textbook feel as each area of food is explained thoroughly, then come the recipes. This book is nice as it offers many suggestions and ideas with each recipe. While this may not be the best choice for every cook at home, I think this is a good choice for people that want a little more out a cookbook.

As someone already mentioned, it's a pity you do not have a six star rating. This is probably the best cooking book, professional and other that I have come across. It's accurate and reliable, and mostly it seems to cover everything.
Every time I have needed a recipe,or any info regarding preparaation of a meal of any sort, i have found the answer in this book. i am amazed again and again as to how up to date it is, and how anything I might find in new trendy cook books and magazines, seem to have already been printed in this book.
i am always grateful to own it.

One word - incredible.

I've always loved cooking, and have always been a capable cook in the kitchen, but always wondered why certain things are done the ways they are (such as how does flour thicken a sauce without it getting pasty) and how to make simple things such as bases for sauces. This book has that information and a LOT more. After getting roughly 30 cook books through the past 5 years, I realize now that this is the only one I ever needed. All of the recipes I've tried have been incredible (the only annoying thing is the large scale they're made to, though that's easily remedied), and it's a cookbook that I actually like to READ as opposed to just pull recipes out of.

HIGHLY Recommended for any type of cook.

This is an excellent book for anyone interested in the Culinary Arts. Beginning with a brief story of the origins of contemporary cooking with Escoffier, going through Hygiene and Sanitation, Kitchen Equipment and utensils, covering all the necessary techniques for the future Culinary Professional, clear, step-by-step illustrations and excellent pictures, this is the most complete cookbook I have found. It combines both the French techniques with the collaboration of Le Cordon Bleu Chefs and the American influence with the expertise of the author. As a Chef Instructor, I will use this Professional Cooking as reference for all my future classes.

Since this is a text book for me who is taking culinary classes at a local College, I am not really qualified except that I have worked with food for the past 6 years and love anything that will improve my cooking skills. This book has given me enough information into the science of how and why we do what we do in cooking. It is interesting reading, full of good information and the workbook is a must if taking classes. The only thing I can say negative about the book, is that it's not bedtime reading. Since I do drag it to bed with me and read for hours, I'm always looking for new positions to get into the make it more comfortable.

This book is good and was used By SAIT's (Southern Alberta Institute of Technology) culinary program in the 90's before they switched to a Canadian culanary textbook: On Cooking by Labensky,Hause, Malley, Bevan and Sicoli (Most of these guys are from Canadian culinary schools or technical colleges). It is very understandable and straight forward, but you got to remember if use this at home. You are going to do a lot of calculations for serving x-amount of people, not restaurant size batches.
This book helped me alot to prepare me for my apprentiship and the inter-provincial red seal in cooking. Don't use this book in class if you are in the culinary programs at any shool, just get the issued textbook and buy Professinal cooking as a reference, because some of the recipies are not the in the issued text book and sometimes the issued textbook is not really straight forward on instructions or concepts.

I am a culinary student and this book was a required purchase. It is very detailed and has great photos. I also love the questions at the end of each chapter, but unfortunately no answers. The baking section is very good too, but I was having a little bit of trouble getting through those particular courses. After buying the Study Guide for Baking and Study Guide for Advance Baking I was able to get a passing grade. It asks and answered all the questions I was looking for.

I followed the exact measurement of the chocolate chip cookie recipe and it turned out not so well, it's greasy and too soft.