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The Professional Chef
Category: Book |
List Price: $70.00
Our Price: $44.10 |
Usually ships in 24 hours
As of: January 08th, 2009 02:45:51 PM
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Customer comments on this selection.
 Professional Chef
I received my book before the projected due date, which was great. However, I was disappointed that the spine of the book was damaged, but the rest of the book was perfect. I attempted to contact Amazon regarding the matter, even to point of returning it, but I could not get through to the page to let Amazon know of my issue. I just kept getting for re-routed back to my home page.
I am not sure if the damage to the spine was originally like that (from the warehouse)or if it was damaged during shipment. The packaging that the book was placed in was really poor, for a book of its size. The hardback book is a very heavy(contains over 1200 pages). If it would have rained, the book would have suffered water damage, because there were openings on both sides of the packaging and it didn't help that the UPS man just left the book at my front door, in the element.
Nevertheless, other than the spine issue, I was pleased with the timeframe in which the book arrived and the book.
Totally worth it
I bought this book thinking it was going to be my course book but the teacher changed it before the semester began. BUT I still enjoyed it. This is something you don't have to be in culinary school to get! Has some great recipes!
Amazing Book For A Student Becoming A Chef!!!
This book is a very useful tool. I am going to school to become a chef so it was very helpful with getting all the information. This book is WONDEFUL!I have probably ready over this a few times...and it a big book!
It is such a great book; it has so many useful things to know.
I know I will look forward to the 9th edition.
This is a keeper!!!
Thanks!!!!!
A New Standard
Cookbooks are a dime a dozen. There are plenty of books out there that are filled with their fair share of mouth-watering recipes. What is rare is a book that tackles cooking from a conceptual and technical angle. Books like The Joy of Cooking or How to Cook Everything try to go beyond the typical cookbook and try to be kitchen manuals. But what those books are is cookbooks first, and books about how to cook second. The Professional Chef is culinary textbook akin to what you'd expect from an academic text for teaching a vocation.
As you might guess, the book approaches cooking as a profession. Culinary students will benefit from ample discussion not only of technique and cooking procedures, but also of the various other roles and skills demanded of chefs. For example, the book discusses the various systems and conventions of dividing labor in the kitchen, and describes the differences between an executive chef and a saucier chef. For those in culinary school or thinking about pursuing a culinary career or education, this book is perfect.
But for home cooks and cooking enthusiasts, don't assume that this book is not for you. If you're serious about cooking, even just as a hobby, there's something to be said about the comprehensive approach of learning techniques, terms, ingredients, and procedures in a structured way that proceeds from the simple to the complex--which is exactly what this book presents. It discusses and introduces the reader to nearly ever major ingredient and nearly every major cuisine. It's encyclopedic in the depth and breadth of the information within--much more so than the Joy of Cooking or similar books--and it gives the kind of technical training that one really needs in order to read, follow, alter, and otherwise truly understand recipes in the first place.
The recipes that are included--and there are many--include just about every major dish from every major cuisine. Goulash? Check. Béarnaise sauce? Check. Are dolmades your thing? It's in there. What about an authentic pad thai or summer roll? You'll find those too. What's great is that the text relates dishes so that similar dishes can be seen as progressions or alterations to basic techniques that are being covered. You learn how to braise, then you get various applications of that procedure from around the world. The text presents cooking from a truly global perspective, so students and readers won't find it difficult to tell how a single concept transcends dishes such as pilaf, risotto, cous cous, paella, pilua, or jambalaya and how the minor variations in technique and the focus on particular ingredients, flavors, and textures, makes these individual dishes what they are.
In short, you'll learn things in this book that you might not learn well or at all in any other book. The seriousness with which the text approaches cooking will benefit the home cook and help him or her to excel beyond the Rachel Rays and Paula Dean's of the world, while those aspiring to a future in the culinary arts will gain a solid introduction to the foundations of their chosen craft, discussing both the artform and the science and underlying mechanics of that artform. Everything from choosing equipment to the proper application of heat and a basic understanding of the physics behind it, will be found within these pages. The difference between this book and those aimed at home cooks is the difference between a college-level text on Spanish and a pocket guide of Spanish phrases. You might be able to quickly say "hello, my name is Pablo" or ask where the bathroom is, but you'll never really know the beauty of the language, nor ever really be able to understand it nor be able to say anything that hasn't already been laid out for you in that pocket guide if you lack a comprehensive introduction to the fundamentals. Similarly, cooking is about more than recipes and incomplete knowledge... it's about methods, procedures, applications, techniques, ingredients, and the creative and artistic freedom to navigate within that framework in accordance with one's own style and flare.
No better one!
Excellent resource for anyone interested in cooking. Techniques are clear, perfectly explained and illustrated.
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