Product Description
This encyclopedic classic–the definitive reference in professional kitchens for decades–has been thoroughly revised. The Sixth Edition of this classic culinary compendium is not only packed with the most up-to-date information for today’s professional, it’s also easier to use.|For easy reference, the recipes–1,000 altogether–are now conveniently located in one section. Completely reformatted, the Sixth Edition of The New Professional Chef makes it easier for you to turn directly to the information you need with three find-it-fast sections. Display, illustration, and technique photos appear next to many of the recipes. In addition, to help you build technique, recipes are now organized from simple to complex… More >>
Anonymous
February 22, 2010 at 9:12 pm
I use this book professionaly and can rely on it at all times. In 25 years I have never owned a book that I could use for clear cut references until I bought this one. Great book for helping teach a staff.
Rating: 5 / 5
Guy T. Anderson
February 22, 2010 at 9:32 pm
This is a great book for the person serious about food. I like it not only because on the recipes in the back but the front is dedicated to the how’s, why’s and what’s of food.
Rating: 5 / 5
jojo molar
February 22, 2010 at 9:54 pm
It gives me a lot of ideas on my profession and I also use it on my studies
Rating: 5 / 5
jojo molar
February 22, 2010 at 11:06 pm
It gives me a lot of ideas on my profession and I also use it on my studies
Rating: 5 / 5
Anonymous
February 23, 2010 at 12:29 am
I’ve always been skeptical of the CIA and this book will not change my opinion. There are many great cookbooks, this is a good one. But not great. Cordon Bleu and Pepin are still the champions of great food without gibberish and mysterioso flim flam. Simplicity in all things, without pretention, wins my heart.
Rating: 3 / 5