Top critical review
Reviewed in the United States on January 10, 2020
There are two general types of books: one is "theory" or general knowledge, the other is "recipes". This book is neither.
Can Lebanese chef who never left the restaurant he works for 35 years write a book about French cuisine? No? What about Moroccan cuisine? No? What about ALL world cuisine? Still No? What about a very good accountant of the restaurant? Can he?
It's possible and it's actually done in this book. Here is how you do it: you describe all of the different _tools_ that are used to cook and you are done. Some of them the same everywhere: a knife is knife; a fork is fork.
What you do with the rest 95% of the tools you never worked with and never saw? - You just copy & paste a paragraph or two from the each tool's hundreds pages documentation. Found on the Internet.
This book is lacking a very important ingredient: substance. I am so sorry for the trees that had to give its flesh so this book could be printed. The book creates a strong illusion that it's about everything there is to know. Unfortunately, this 5lb book is about about nothing.