Rating: 
Summary: CULIARY ARTS
Review: I need A culinary Arts book So i can teach others how to cook.
because i know how to cook but not everything. i go to Manning
to Central Carolina Technial College. And i take the cooking class it is so fun.and also my teach name is j.shaw. you can get
in touch with me at East Clarendon High Schhol in Trubeville SC
Rating:
Summary: Great book, must buy for culinary students
Review: This book was well worth the price because it was used as a reference in many of my classes in culinary school. It's very thorough and has helped me become one step closer to becoming a chef. However, for my baking and advanced baking classes in culinary school, my study group and I used the following study guides:
Study Guide for Baking: Key Review Questions and Answers with Explanations ISBN: 0974328707
Study Guide for Advanced Baking: Key Review Questions and Answers with Explanations ISBN: 0974328715
These last two study guide were right on the mark for helping us know what to prepare for on the test. It helped us to decrease out study time because it showed us the type of questions that showed up on our baking and advanced baking exams. We all got A's with the aid of these 2 books. These 3 books are must buys.
Rating:
Summary: Wow! and Wow!
Review: This is an incredible book with thousands of photos and step by step instructions. Nearly every aspect of cooking and food is explored. It even covers identification of nearly every food type (herbs, fish, cheeses, dairy, meats, you name it) and how to prepare them. If you are a chef, want to be a chef or think you're a chef -this book is for you. Don't let the price fool you. This hefty reference should sell for $100 or more. It's worth every penny.
Rating:
Summary: Fantastic pictures and information
Review: This is a great reference book, but I did not think it covered the sanitation portion of it very well. I found a study guide on amazon called the Study Guide for the National Servsafe Exam: Key Review Questions and Answers with Explanations. This book covers everything including using the HACCP point system. Someday I hope to open my own restaurant and be able to manage it safely.
Rating: 
Summary: The basics
Review: Here are the basics of cooking in a textbook. If you want to learn how to cook, this text can help you lay the foundation for your education. Covering everything from nutrition to food safety to knife sharpening techniques to types of food and recipes, this book is for those unsatisfied with stacks of cookbooks. Although it doesn't go too deep into any of the topics, it is a great reference tool that will not just enhance your cooking abilities, but also your knowledge of Western cooking in general.
Rating:
Summary: Great details and information
Review: A very detailed book on cooking, but not much on baking. I am a cook at a well known resort and wanted to learn more about baking. I saw the Study Guide for Baking and Advanced Baking on Amazon and thought it was very good for people who are not that familar with baking or just getting started. I highly recommend these two study guides.
Rating:
Summary: An excellent source of reference
Review: This seventh edition of a Culinary Institute of America classic is an excellent reference guide and source of recipes for the serious chef/cook. Note I said "serious" because it is most definitely not intended for the beginning chef or cook. The recipes are written with the intent of providing large quantities of prepared foods and can be quite complex.
Ingredients may not be available in all areas and the "average" home kitchen will not have all the equipment necessary to produce some of the recipes. That said, the basics of the book including sections on nutrition and ingredients were a more interesting read than I had expected and I learned a great deal. The companion study guide helps to reinforce the information learned. Covering all facets of cooking from sauces to desserts The Professional Chef provides an amazing amount of information in one text.
Rating:
Summary: Great for novices, great for pro's.
Review: This publication covers everything from sanitiation to equipment to soaking times for legumes and of course recipes covering very many topics. There are a lot of pictures to guide you in the preparation of the dishes. It is possible that this is used as a text book in culinary schools. The information is clear, concise, and easy to read. Clearly the new standard in the culinary community.
Rating:
Summary: addition to excellent for students.
Review: correction to my last review...it was PROFESSIONAL COOKING that our class used and I felt that this book was better.
Rating:
Summary: Excellent for culinary students
Review: I love this book. I am currently a student of Culinary arts...I prefer this book to the PROFESSIONAL CHEF. Although that was a good book I prefer the methods that the CIA uses to teach its students on the techniques of cooking. The pictures are wonderful and help reinforce step by step what I have been taught. I recommend this to students and even those who just love to cook. It is simple, interesting and explanatory. Just for fun I also suggest THE WORLD ENCYCLOPEDIA OF COOKING INGREDIENTS. These are great additions to a cooking library.
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