The Professional Chef

Amazing edition to the numerous cookbooks...Very detailed, very comprehensive as are all books by CIA

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)_/¯

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

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.

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.