The Professional Chef

I bought this book for myself as a Birthday present. I have loads of cookery books and decided from the reviews to have this one. This is an extensive book that goes from the very basics to filleting fish meat prep veg and making stocks. It does give you an insight into how much prep goes into simple looking things like consommé. I would not say it a a great cook book for loads of recipes(like the Ballymoe cookery course) but it has some and not yet tried but it also gives you all the basics in depth. I wish I had this book years ago it would have saved me from keep buying book after book. A lot of the recipes are for larger amounts that are great for in a professional kitchen (which I think this is aimed for students) But it also gives you ways how to divide for home cooks. Also good that it’s in us and eu quantities.To sum up For anyone interested in cooking who is starting out or for someone like me who is trying to fine dine their cooking it is a great buy. Glad I purchased

As a person who loves cooking and loves to have classic and comprehensive cooking books, I don’t regret the purchase, however, few things would have made this book a benchmark.1) would have benefited of a slightly bigger size for the sake of including bigger pictures and more text2) the total pages have been reduced of almost a third from the previous version, is definitely noticeable that certain topics could have been expanded more.

I was excited when I saw the new edition being released but unfortunately in their attempts to streamline the format they have just chopped out loads of recipes. It used to have tonnes of great recipes that worked now it just has the bare minimum. Lots of pages are dedicated to encyclopaedic tables and pictures of ingredients and food fabrication. However, nowadays there are zillions of food fabrication videos on the internet and vast amounts to of information on ingredients. Overall a disappointing update and I’ve kept the previous edition for its more extensive recipe list.

I just start reading it and already feel frustrated with having to zoom in on the text, move the page around so I can read a sentence, having a white background and general feeling of reading a pdf that wasn't made for reading on the phone.Can't say much about the content yet and I'm really hoping I will persevere and go through it even tho the reading experience is horrible.

I love this book, it’s easy to understand and have plenty of pictures to portray step by step what needs to be done to archive the final result. This is perfect for the new student or for those that have a photographic memory.

Schönes Buch - aber als Geschenk unbrauchbar, weil es in einem Karton fast ohne Polsterung verpackt und an allen Ecken angestoßen war. Das geht bestimmt besser ¯\_(ツ)_/¯

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!

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.

Super thin pages and not written in a cookbook-style. Probably should have opted for the previous version. Don’t really like the textbook presentation (things are hard to find and hard to read) and the pages are thinner than those in a bible. Just wow.