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Loading... The Professional Chef (edition 2006)by The Culinary Institute of AmericaI originally bought this to have a "how-to" reference for cooking skills (knife usage, how to identify ingredients, how to make proper stock and sauces, how to properly prepare meat, fish, and fowl, etc). If it had done just that excellently, this would have been four star book. However, I give this a 5-star rating because, in addition to the excellent how-to reference sections, all of the recipes that I have tried have turned out to be exceptional. Includes excellent full colour illustrations, great step-by-step explanations, and two indexes: a subject index and a recipe index (having two indexes is more useful than it sounds, especially if you refer to this book often). The price is steep but if you've got the motivation and kitchen tools, it's a great investment. |
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Google Books — Loading... GenresMelvil Decimal System (DDC)641.57Technology Home and family management Food And Drink Cooking, cookbooks Cooking, Specialized LocationsLC ClassificationRatingAverage:
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