Customer Reviews for

The Professional Chef, 7th Edition

Average Rating 4.5
( 5 )
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Sort by: Showing all of 5 Customer Reviews
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  • Anonymous

    Posted February 9, 2004

    The book came out a little dry

    Recipes are more like a musical scores, each subject to the interpretation of the conductor and arranger. I bought CIA7 to review the methodology of a full professional kitchen which is very different in terms of equipment and perspective than the home cook and kitchen. I was looking for a nuanced, precise, conceptually more rarefied discussion of what it means to subject foodstuffs to heat and enhancement. I am not sure I found it. At 1000 pages it is clearly compendious and I have not read it, all. But it has been my secret sharer for 5 days as I binge cooked for a week or so. Some people prefer Robert Parker to Hugh Johnson, the scientist to the sensualist. I prefer the latter, CIA the former, which makes for dry reading. I found CIA7 somewhat heavy handed, too much fat, too much flour. They have the most exquisite discussion on how to make a roux, alas then they use it in recipes. It appears as an academic, middle of the road approach, that has ignored much of culinary history since Michel Guerard¿s cuisine minceur in 1977, up through the new lightness of fusion cooking in Barcelona. How does one froth nori? Not in here. It helps to know how to cook very well before hand. Julia Child presents a far more succinct, far more intelligible, and far more complete presentation of pastry dough in all its permutations than does CIA7. Timing to doneness, as both quantity and doneness are variables, is rarely mentioned. One ought to know. True but sometime a hint would be informative. None the less I am glad I have it. It is the Joy of Cooking for people who care about food, but not necessarily an inspiration. Yet by its own purposes it succeeds.

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  • Anonymous

    Posted January 6, 2003

    Tried and True

    I have been a professional chef for over 18 years and ALWAYS have my pro chef nearby. The seventh edition is the finest book available by far. I have used several of the recipes and always have got great response from my customers, family members and friends. It has very informative step by step techniques that are as classic as the Culinary Institute itself. This book is the best - for professional or home cooks.

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  • Anonymous

    Posted December 14, 2002

    The everything you need book....

    This book is awesome! It's got everything you need to know about cooking and then some. It's a HUGE book (over 1000 pages), so you might need some help carrying it to the kitchen. You name it, it's got it. A MUST HAVE for the serious cook.

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  • Anonymous

    Posted November 16, 2002

    BOTH A REFERENCE AND HOW-TO

    This is not a "cook book". Instead, it's about restaurant and hotel cooking, from the food-safety and business and service issues, though pantry management and equipment to ingredients and fabrication and preparation -- and that's before you get to the techniques and recipes. It's haute and francophilic to a fault, and sometimes just plain too much and over-the-top. But, whatever's described here is absolutely reliable and the unqualified best. You can always figure out the shortcuts later.

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  • Anonymous

    Posted September 19, 2002

    culinary student

    Im a first quarter culinary student and the pro Chef was one of the books required. It really is an excellant book. It has great information on cooking tequniques, ratios, mesurements etc. It aslo tells how to prepare fish, chicken, etc. It also has a ton of definitions for cooking terms. plus the recipies are AWESOME.

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