5.0 out of 5 stars
Very Informative, Feb. 28 2011
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. Not being able to attend school, due to location, I was searching for a helpful, detailed instruction manual for chefs-in-training, rather than merely another cook book. Although, most of the techniques were not new to me, I have found this book extremely useful in describing food preparation in a commercial environment, i.e. larger quantities, mise en place and descriptions of chemical reactions, etc. It really is a text book for people training to become professional chefs/cooks, rather than a cook book for the domestic situation (as the title implies). Having said that, I would still find it extremely interesting, and it's very good value for what it is.