- Gebundene Ausgabe: 1232 Seiten
- Verlag: Wiley; Auflage: 9 (30. September 2011)
- Sprache: Englisch
- ISBN-10: 0470421355
- ISBN-13: 978-0470421352
- Größe und/oder Gewicht: 22,6 x 6,6 x 27,9 cm
- Durchschnittliche Kundenbewertung: Schreiben Sie die erste Bewertung
- Amazon Bestseller-Rang: Nr. 23.908 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
- Komplettes Inhaltsverzeichnis ansehen
The Professional Chef (Englisch) Gebundene Ausgabe – 30. September 2011
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"The bible for all chefs."-Paul Bocuse
"Well-researched and documented, The Culinary Institute of America's latest offering includes the essential tools to become a successful modern chef. The Professional Chef continues to evolve and improve with age." -Thomas Keller
"The Professional Chef continues to be an incredibly valuable reference guide that we keep handy in all our restaurant kitchens." -Susan Feniger and Mary Sue Milliken
"This important book is a classic resource, an indispensable reference for both the professional and serious home cook." -Alfred Portale
"The newest edition of The Professional Chef is truly an amazing book of technique. Without a doubt, a true inspiration for all." -Eric Ripert
"How to cook everything from the best culinary school in America. This is The Mothership for recipes and basic culinary techniques. Anyone and everyone serious about food and cooking should have one in their kitchen." -Anthony Bourdain
"The CIA continues not only to set standards but to raise them industry-wide. This is a great book, a valuable reference in both the restaurant kitchen and the home kitchen." -Michael Ruhlman
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Since this book also serves as the CIA's text book, be warned, it is 1200 pages long. It is heavy and you'll definitely get a work out carrying it around. That aside, it is a stunningly beautiful book. It is filled with pages of incredibly useful information, such as various cooking methods, different proteins and their cuts, how to identify grains and spices, how to cook what, and so much more - really, everything you need to know. There are gorgeous illustrations to go along with the charts given, which makes it very easy to follow along and keep it all straight. Additionally, the back half of the book gives you recipe after recipe on basics all the way to complicated dishes. Keep in mind, since this is a text book, the recipes are scaled for 10 servings or more. So, if you are using this to cook for large parties, it's GREAT. If you don't need to cook for more than yourself and one other person, be prepared to learn how to scale down (learning is never a bad thing).
I absolutely love this book and can't recommend it enough. Considering the amount of information and the size of the book, the price really can't be beat. Perfect for the chef-in-training or someone, like me, just looking to hone and enhance their knowledge.
Of all the cooking books in my collection, I keep three "bibles" ready at hand -- "The Professional Chef" is my major guidebook, combine this with "On Food and Cooking: The Science and Lore of the Kitchen" by Harold McGee, a complete investigation into the science and chemistry of food, and "The Bread Baker's Apprentice" by Peter Reinhart which has captivated my imagination.