Rating: 
Summary: Purchase depends on scope of aspiration
Review: Any person who considers spending an entire day away from work in the kitchen would enjoy this book; as well, anyone who could blow a Sunday on the couch reading about food would dig this book. After having trained under a fanatical CIA grad, I can attest that the techniques presented seem a parallel representation of this chef's slant. My only gripe is that this book should be all technique, with recipies supporting the ideas only. All in all, worth the discounted price here at Amazon. If you have never cooked in a live kitchen but wish you had, study the technique offered in this book and use the recipies as a learning aid.
Rating: 
Summary: The New Professional Chef Scores a 10
Review: As a professional chef myself and a graduate of the California Culinary Academy, I keep 2 copies of this incredibly wonderful cookbook.
It is an absolute necessity in anybodies kitchen from the novice to the Professional.
After spending 2 years at chefs school in the early 70's and opening a chain of restaurants in Los Angeles, I got into a rut and lost not only my imagination but also forgot from lack of use many of my culinary skills.
This book is more than just a cookbook, it is an encyclopedia of knowledge. While most of the recipes are scaled for large quantities, they are easy to scale down due to the use of weight as a measure rather than volume.
If you were to buy only one cookbook to last a lifetime this would be the one. While it is pricey, you must realize the amount of time that has gone into the preparation of such a tome.
I highly recommend this book for you. If you are intersted in the buffet table the book called the garde manger, also a CIA book, is an excellent training manual.
Rating:
Summary: The New Professional Chef Scores a 10
Review: As a professional chef myself and a graduate of the California Culinary Academy, I keep 2 copies of this incredibly wonderful cookbook.
It is an absolute necessity in anybodies kitchen from the novice to the Professional.
After spending 2 years at chefs school in the early 70's and opening a chain of restaurants in Los Angeles, I got into a rut and lost not only my imagination but also forgot from lack of use many of my culinary skills.
This book is more than just a cookbook, it is an encyclopedia of knowledge. While most of the recipes are scaled for large quantities, they are easy to scale down due to the use of weight as a measure rather than volume.
If you were to buy only one cookbook to last a lifetime this would be the one. While it is pricey, you must realize the amount of time that has gone into the preparation of such a tome.
I highly recommend this book for you. If you are intersted in the buffet table the book called the garde manger, also a CIA book, is an excellent training manual.
Rating:
Summary: Mise En Place
Review: As the Catering Director of Shepherd College, I find myself using this book quite frequently. It has everything in it; from outlining of options for the Professional Chef to the detailed glossery of food items and culinary lingo. This book has the specifics right down to variations of the same recipe. Cover to cover this book is worth more than triple it's weight in truffles. The very essense of Western Cuisine is to be found right here. It offers the budding Chef or casual gourmet a chance to challenge his skills and hone his craft on a variety of recipes. You get the basics followed up by pictures and detailed instruction and further support with recipes that are outlined from start to finish. Every Chef, Professional or Amateur needs a copy of this book close at hand.
Rating:
Summary: Mise En Place
Review: As the Catering Director of Shepherd College, I find myself using this book quite frequently. It has everything in it; from outlining of options for the Professional Chef to the detailed glossery of food items and culinary lingo. This book has the specifics right down to variations of the same recipe. Cover to cover this book is worth more than triple it's weight in truffles. The very essense of Western Cuisine is to be found right here. It offers the budding Chef or casual gourmet a chance to challenge his skills and hone his craft on a variety of recipes. You get the basics followed up by pictures and detailed instruction and further support with recipes that are outlined from start to finish. Every Chef, Professional or Amateur needs a copy of this book close at hand.
Rating: 
Summary: ponderous encyclopedia
Review: Excellent learning tool for technique and the characteristics of individual foods. It is a "must have" for the technical part alone; I refer to it weekly, but have yet to explore any of the recipes. If the book had been separated into two, one for techniques, the other for recipes; they would be very practical.
Rating:
Summary: ponderous encyclopedia
Review: Excellent learning tool for technique and the characteristics of individual foods. It is a "must have" for the technical part alone; I refer to it weekly, but have yet to explore any of the recipes. If the book had been separated into two, one for techniques, the other for recipes; they would be very practical.
Rating:
Summary: This book is a keeper
Review: Great book that I used in culinary school. It is easy to follow and found it quite helpful with many of my culinary classes. If you want a great study guide for nutrition class, I recommend:
Nutritional Study Guide for Food Service and Culinary Professionals: Key Review Questions and Answers, isbn is 1933023058. This study guide has similar kind of questions that I experienced on my nutrition exams in culinary school. The New Professional Chef will be also a great reference for years to come.
Rating:
Summary: The proffesional
Review: It gives me a lot of ideas on my profession and I also use it on my studies
Rating:
Summary: If you Needed ONLY One Book In The Kitchen, Get This!!
Review: My mother wanted me to learn how to cook. I had no interest, and often gave her the slip. Why learn, when she was an excellent cook? Once, on the pretence of "helping" her bake a pound cake, she tricked me into doing the whole thing by myself! It is a different story now, because if I don't cook, I don't eat. Take out has its limits in more ways than one. The New Professional Chef is perfect for someone like me. The title did not scare me one jot, because I needed professional help. The truth is, that this book is REALLY for everyone. Perfect for ANYONE really, who if forced to have just one general reference/cookbook, which would be kept close at hand in the kitchen, could find EVERYTHING one needed to know about: Nutrition and Healthy Cooking, Equipment Identification(knife identification, hand tools, pots & pans), Raw Ingredients (excellent illustrations on various cuts of meat, poultry and game birds, fish & shellfish, a wonderful section on grains), and my favorite section, Mise en Place, which shows you the necessary skills & techniques that you will need in the preparation of ANY meal. Various cooking methods are also presented, and a great many recipes are available to chose from. This is the perfect gift for anyone from a college graduate who is setting up their first apartment, to newlyweds. I rely on it often, and it is a trusted reference book that I would not do without! My mother would be ecstatic if she could see me now.
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