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 enlarge | Author: The Culinary Institute Of America
Publisher: Wiley
Category: Book
List Price: $70.00
Buy New: $34.50
You Save: $35.50 (51%)
New (45) Used (25) from $31.40
Rating:  51 reviews
Sales Rank: 1403
Media: Hardcover
Edition: 8th
Pages: 1232
Number Of Items: 1
Shipping Weight (lbs): 7.8
Dimensions (in): 11 x 8.9 x 2.3
ISBN: 0764557343
Dewey Decimal Number: 641.57
EAN: 9780764557347
ASIN: 0764557343
Publication Date: August 28, 2006
Availability: Usually ships in 1-2 business days
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| Customer Reviews:
| Showing reviews 6-10 of 10 | | « PREV | | |
 usefull information! June 1, 2008
C. Carpenter (California)
I am a culinary student and we dont use this book but we should!! lots of great information for anyone who is learning to cook or who wants to tone up thier skills!!
everything you need to know to be a professional chef May 27, 2008
D. G. Furman (Colombia)
This is not a cookbook, altho there are recipes. This is a "how to" book, and is very detailed. It goes over the different types of cuisines and elements there in, the different types of meats/seafood, how to properly cut things(explaining what a chiffonade is for example), store things, how to make your basic sauces, roast meats etc. The recipes at the end of every chapter are for 10 servings, and the ingredients are measured by weight generally (and liquids in volume). So this is really more a textbook, and to be used by the chef, and not a family cookbook. It is well written, and beautiful photos illustrate the book.
Professional Chef book April 5, 2008
Fork & Knife (Bethel Park PA,USA)
I am pleased to say that I found Amazon easy to work with. The book was sent quickly and arrived in excellent condition. It is a great sorce of information for anyone with a passion for cooking. I love it.
Thank You Amazon.com
really professional April 3, 2008
Hasim Cengiz Sarli (istanbul-tr)
for the food and baverege sector it si a plaesur to have tys kynd of book
Amazing Reference March 28, 2008
Dean Haakenson (Lyons, Colorado USA)
The Professional Chef is an indispensable kitchen reference for anyone serious about cooking. It covers the basics for many different world cuisines as well as different cooking techniques. It is no wonder that this is one of the CIA's best texts.
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