The Professional Chef

Un ouvrage très réussi , complet , organiser, bref une superbe acquisition ! Ce livre s'adresse à tous publics , cuisinier amateur et apprentis professionnel !

Libro fantastico, io già lo avevo, l'ho comprato negli stai Uniti e ora l'ho regalato a uno dei miei cuochi, una vera bibbia!!!! Amazon ha confermato il servizio impeccabile anche perché precedentemente avevo ordinato erroneamente un libro che ha lo stesso titolo ma non è altro che quello è egli esercizi, insomma me l'hanno fatto restituire anche passato più di un mese e mi hanno rimandato i soldi!! Quindi fare attenzione quello con la copertina arancione e che costa un po' di meno è il libro degli esercizi anche se la descrizione prodotto e identica

O livro é muito bom! São mais de mil páginas em papel de ótima qualidade e com inúmeras fotos lindas! Além de algumas receitas clássicas, o livro tem guia para escolher e para reconhecer vários tipos de alimentos, e também comenta como eles são comumente utilizados na cozinha. É bem dividido em tipos de comida, por exemplo sopas, massas e etc. Uma coisa que gostei é que eles colocam as medidas tanto na medida americana como no sistemas internacional (gramas, ppr exemplo). Vale bem a compra!

This is a wonderful book IF you understand what you are getting: the Culinary Institute of America’s textbook. If you are looking for a cookbook this book can frustrate you by requiring one, two or three prior recipes to complete the one you are interested in. Why would it do this? Skill building. Learning by building knowledge a few bricks at a time. This is a book about learning. This is perhaps best described as a passionate lifelong cook’s knowledge reservoir book not a cookbook. When I was in college, fresh off a Texas farm, I was going crazy in an apartment with nothing to do with my hands! I was my farmer father’s fabricator. I built things. My brother was and is the farmer-mechanic. I bought a guided tutorial on cooking in my first semester I loved it! It taught me to build successively more complex dishes and meals. That is what this book does! If you do not have the drive to use your hands and learn through trial and error? Ummm, ya’ may want to find a cookbook. This is a book that requires some commitment to diving in and learning over a significant mount of time. Now as a retiree who unexpectedly is a house husband to his wife? Well, I love this book!! Oh, I also now intimately, experientially know what my mother’s statement, “A woman’s work is never done!” means. WOW! I was an idiot kid…..

When you receive this book you will be acutely aware that you have bought yourself a textbook not a cookbook. It is not fun, artistic, or poetic but it is extremely to the point and extremely useful and you will get way more than your $50 worth of information from this book. If you are willing to feel like you are back in school and you really want to learn how to cook this is the book to buy. Cookbook writers like Julia Child or Marcella Hazan give you lots of technique information but it is still not enough to really understand what you are doing. First you need to read this book. It seems to me that the recipes are basic mother recipes that a creative chef would build upon. The recipes seem straight forward with relatively short ingredient lists but there are no friendly discussions about all the things that could potentially go wrong, like Julia Child would provide, and I do miss that. The biggest inconvenience is that the quantities are referenced by weight so it might say 2oz of sugar and I have no idea how much that is. If you want to compare other cookbook recipes with their recipes you will probably need a calculator. I suppose professionals have to obsess over standardizing their recipes so they come out the same every time but a home cook probably doesn't care and can't be bothered to weigh everything. Or maybe this book will convince me that I should be weighing everything - I don't know. Maybe you should make a recipe in the standardized way at least once before you start throwing things in the pan willy nilly like you see the people on TV doing - everything is a handful of this and a pinch of that. Anyway, so far I love this book and I highly recommend it.