Professional Cooking Hardcover – Jul 30 2012
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'... it is an excellent reference for the serious home cook...a very appropriate resource to build your knowledge.' (Culinaria Libris, September 2010).
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Top Customer Reviews
The illustrations are beautiful and very helpful, the directions clear and concise. Make no mistake, this is a complete cooking school course with everything except the tuition and practice. Starting at the beginning is a good idea because it is laid out like a course. So, it teaches a technique and then from that point forward in the book it refers to the technique. However, with a thorough index it is not a problem to find out where the technique was discussed.
There is no better book to learn professional cooking or just learn the techniques to astound your friends. Thorough and well documented, when it comes to learning professional cooking techniques, this is the book to have.
This book helped me alot to prepare me for my apprentiship and the inter-provincial red seal in cooking. Don't use this book in class if you are in the culinary programs at any shool, just get the issued textbook and buy Professinal cooking as a reference, because some of the recipies are not the in the issued text book and sometimes the issued textbook is not really straight forward on instructions or concepts.
Most recent customer reviews
this book was part of my Red seal certification book.it is a great tool.I would like to keep it my kitchen.Published 22 months ago by robert D Ranganathan
If you plan on a challenging the Red Seal exam then this is the book to get. I would also suggest getting the accompanying study guide.Published 23 months ago by David P Kolke
I have the second edition from way back in the day, this version is up to date, lots of updated information and a great read. It shipped really fast and is worth every penny.Published on Oct. 21 2013 by Warren Rozman
this book is very good it provide a greate infarmation about cooking i think ithelps even non canadianrestaurents
also help to understand the cooking culture
Being a pretty good cook for many years, but not a chef, I have recently started in the business of serving and preparing food to the public. Read morePublished on Feb. 28 2011 by Nearly Canadian
This book will tell you how to do ANYTHING the right way in the kitchen. It is my new Bible. A must have reference for anyone who wants to get serious in the kitchen.Published on April 30 2010 by Marie Tounissoux