| | The New Professional Chef, 5th Edition |  | Author: Culinary Institute Of America (c)
Publisher: John Wiley & Sons Inc
Category: Book
This item is no longer available
Avg. Customer Rating:  26 reviews
Sales Rank: 1265286
Media: Hardcover
Edition: 5th
Number Of Items: 1
Pages: 869
Shipping Weight (lbs): 7.9
Dimensions (in): 11.3 x 8.8 x 2.5
ISBN: 0471293725
EAN: 9780471293729
ASIN: 0471293725
Publication Date: May 1, 1991
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| Customer Reviews:
| Showing reviews 1-5 of 26 | | NEXT » |
 The ultimate reference for any kitchen August 22, 2007
After years of experience in kitchens, and owning many cookbooks, this book just has everything I need. It is by far my favorite!
This book is a keeper February 6, 2005
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.
The New Professional Chef Scores a 10 September 18, 2001
12 out of 12 found this review helpful
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.
 Impressive July 1, 2001
5 out of 5 found this review helpful
Not being a professional chef, this book was quite intimidating. The info regarding ingredients was great, and the recipes so far have not let me down. This is a great aid in helping a normal guy like me prepare a very nice meal for company the RIGHT way. A great appreciation for fine cooking is developed after studying this book. The ingredient measurements in weight were a bit of a stumbling block for me at first - if you don't have a scale, you had better be an excellent guesser. Overestimating and buying too much veal loin can be pretty expensive. This is THE book for basics and, of course, a fine meal for that special occasion when company is planned (most meals here require several steps and multiple sub-recipes, and are not fast, Betty Crocker projects). Well worth the price for the smile on your guests' faces.
A must have for any "food fanatic" that needs resources. September 13, 2000
6 out of 12 found this review helpful
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.
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