The Professional Chef

The most complete guide for culinary only thing missing is the hands on experience

I bought this book for myself as a Birthday present. I have loads of cookery books and decided from the reviews to have this one. This is an extensive book that goes from the very basics to filleting fish meat prep veg and making stocks. It does give you an insight into how much prep goes into simple looking things like consommé. I would not say it a a great cook book for loads of recipes(like the Ballymoe cookery course) but it has some and not yet tried but it also gives you all the basics in depth. I wish I had this book years ago it would have saved me from keep buying book after book. A lot of the recipes are for larger amounts that are great for in a professional kitchen (which I think this is aimed for students) But it also gives you ways how to divide for home cooks. Also good that it’s in us and eu quantities. To sum up For anyone interested in cooking who is starting out or for someone like me who is trying to fine dine their cooking it is a great buy. Glad I purchased

As a person who loves cooking and loves to have classic and comprehensive cooking books, I don’t regret the purchase, however, few things would have made this book a benchmark. 1) would have benefited of a slightly bigger size for the sake of including bigger pictures and more text 2) the total pages have been reduced of almost a third from the previous version, is definitely noticeable that certain topics could have been expanded more.

I was excited when I saw the new edition being released but unfortunately in their attempts to streamline the format they have just chopped out loads of recipes. It used to have tonnes of great recipes that worked now it just has the bare minimum. Lots of pages are dedicated to encyclopaedic tables and pictures of ingredients and food fabrication. However, nowadays there are zillions of food fabrication videos on the internet and vast amounts to of information on ingredients. Overall a disappointing update and I’ve kept the previous edition for its more extensive recipe list.

I like it. It offers answers to a lot of questions I have. Not as easy to read like a kindle book but still worthwhile.

Chef’s A must

This book is excellent and came recommended to me by a chef. According to the chef, this is the exact book used to train chefs at a prestigious restaurant training school in New York. There is so much information in this book and the book covers several elements of cooking/baking/prep etc. that an aspiring chef or restauranteur would need. I have already expanded my culinary skills and recipe creation from ideas/skills and techniques from this book. Highly recommend.

interesting book

Amazing

Nice book.