The Professional Chef

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.

Nice book.

The professional chef book has been what I have been expecting, well explained in detail. Personally have also the 8th edition, this book is better explained, new recipes, and will buy the 9th edition to compare all 3. To all those who are studying culinary, is good to have them.

This book covers A to Z of culinary techniques.You should have this book.If you start to work hotel setting kitchen.If you need formal education but you start to work for hotel this book is your friend.One review says this book paper is thin but it is not really thin. I have seen old edition at book store but this version shows more details of process with pictures.This edition is well organized with step by step pictures.This book tells you how to fix from failure too.

This is a comprehensive book about all aspects of being a professional chef and more. It gives you the tools to be a better cook and understanding of processes and all favorite recipes.

Easy to read and it comes with recipes

Was a gift for a couple of my cooks. Was intrigued to see the CIA's book, was streamline and simple for beginner chef's or cooks. However I thought could be a little more in depth. Just my opinion.

First I want to preface, I am not a paid reviewer. I own previous editions of this book and the 10th edition takes the cake! Compared to my old copies, this one feels more uniform and complete? Like the previous edition was good, but contents felt all over the place. This was one reads more like a class in a working your way up kind of way. Almost as if I went to CIA. I would highly recommend this book for home cooks, chefs, or anyone alike!