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| Cooking Essentials for the New Professional Chef Student Workbook | 
 enlarge | Authors: The Food And Beverage Institute, Food And Beverage Institute
Creator: Mary Deirdre Donovan
Publisher: Wiley
Category: Book
List Price: $37.65
Buy Used: $15.28
You Save: $22.37 (59%)
Used (6) from $15.28
Avg. Customer Rating:  4 reviews
Sales Rank: 1178739
Media: Paperback
Number Of Items: 1
Pages: 224
Shipping Weight (lbs): 1.2
Dimensions (in): 11 x 8.5 x 0.5
ISBN: 0471292184
Dewey Decimal Number: 371
EAN: 9780471292180
ASIN: 0471292184
Publication Date: April 4, 1997
Availability: Usually ships in 1-2 business days
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| Customer Reviews:
 Cooking Essentials for the New Professional Chef Student Workbook September 15, 2008
This book does not teach anybody anything. I listen to the reviews and thought it was a book to teach. It is only filled whith quiz after quiz. It is a WORK BOOK like it says. It is a test or quiz book. There is probubly an instruction book out there that complements this book. I don't think so though.
Don't buy this book if you want to learn anything. Only buy this book if you want to test you knowledge. Don't make the same mistake I made.
 A must have for the new chef January 13, 2005
1 out of 2 found this review helpful
If you are planning on joining the "Chef Ranks", then this is a must have book for you. I have been a Chef for 40 years and I have used this book as a training tool for new Chef that I have training. You will find it up-to-day and comprehensive in content.
Awesome book for culinary students September 3, 2003
2 out of 3 found this review helpful
This book gives great information on preparing and handling food properly and of course the most important is how to store food before and after cooking. This book was a requirement for class but another book I purchase was not a requirement but I thought was extremely helpful was The Study Guide for the National Servsafe Exam. This book had very similar questions to what's in class and on the exam and it help me pass with high grades. Thank you Dr. Leonardi and Ms. Heilman
If you want to know the hows and whys, this is a good book March 31, 2000
50 out of 63 found this review helpful
This book is required for the Culinary school that I attend and I have found it extremely helpful. As its title implies, it is for the serious student and a good reference book to keep because it identifies foods, explains proper handling, storage, and preparation tecnique, and also includes recipes. If you just want to throw together a recipe, buy a Betty Crocker cookbook. If you want to do it the professional way, buy this book.
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