mohd haleem, October 17, 2008 (view all comments by mohd haleem)
i am student of ihm and i have read this book in my college . it is best for learning professionally a cooking and after learning by this book any one can become a chef and can understand easily and currently i bought this book and start reading
this is best book of cooking
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subardan, September 28, 2006 (view all comments by subardan)
i am a professnol chef from kathmandu nepal and me and my seniour likes this book very much i like this as my desire and i learn so many things from this
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John Wiley & Sons -
"The Professional Chef" is the cornerstone of Wiley's publishing partnership with the Culinary Institute of America (CIA). This book is a classic kitchen reference, a "bible for all chefs" (Paul Bocuse), from the institution that "Time" magazine has declared "the nation's most influential training school for professional cooks." In addition to a comprehensive foundation in classical European cooking, this all-new reference includes a new global focus, with foods and flavors from all over the world, plus all-new step-by-step photography.
The Culinary Institute of America (Hyde Park, NY, and St. Helena, CA) was founded in 1946. Known as the Harvard of cooking schools and credited with having changed the way Americans eat by The James Beard Foundation, the CIA has trained nearly 50,000 foodservice professionals.
"A serious reference for serious cooks." —Thomas Keller, Chef and owner, The French Laundry
Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic resource that many of America's top chefs have relied on to help learn their cooking skills. Now this comprehensive "bible for all chefs" (Paul Bocuse) has been thoroughly revised and expanded to reflect the way people cook and eat today.
The book includes essential information on nutrition, food and kitchen safety, and tools and ingredients, as well as more than 640 classic and contemporary recipes plus variations. 131 basic recipe formulas illustrate fundamental techniques and guide cooks clearly through every step, from mise en place to finished dishes.
This edition features nearly 650 all-new four-color photographs of fresh food products, step-by-step techniques, and plated dishes taken by award-winning photographer Ben Fink
Explores culinary traditions of the Americas, Asia, and Europe, and includes four-color photographs of commonly used ingredients and maps of all regions
Written "with extreme vigor and precision" (Eric Ripert), The Professional Chef is an unrivaled reference and source of inspiration for the serious cook.
Powell's City of Books is an independent bookstore in Portland, Oregon, that fills a whole city block with more than a million new, used, and out of print books. Shop those shelves — plus literally millions more books, DVDs, and gifts — here at Powells.com.