Customer Reviews for

The Professional Chef, 7th Edition

Average Rating 4.5
( 5 )
Rating Distribution

5 Star


4 Star


3 Star


2 Star


1 Star


Your Rating:

Your Name: Create a Pen Name or

Barnes & Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation


  • - By submitting a review, you grant to Barnes & and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Terms of Use.
  • - Barnes & reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously
Sort by: Showing 1 review with 3 star rating   See All Ratings
Page 1 of 1
  • 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.

    Was this review helpful? Yes  No   Report this review
Sort by: Showing 1 review with 3 star rating   See All Ratings
Page 1 of 1