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1 of 1 people found the following review helpful
I bought this book because Michael Ruhlman, in The Elements of Cooking: Translating the Chef's Craft for Every Kitchen, recommends it, as have other reviewers, as a must-have chef's bible. Personally, after having purchased the book, I was unimpressed. The book is indeed a hefty tome at 1230 pages and 8 pounds but, unfortunately, all that weight doesn't translate into a lot of substance. Part two of the book is a 110 section entitled 'World cuisines' that purports to discuss the essential characteristics of different national and regional cuisines. In reality, though, this is a topic that can, and does, fill thousands of books and in trying to cover it in 100 odd pages is to inevitably doom the coverage to nothing more than a few brief generalizations. Likewise, in a book that is so clearly founded in classical French cookery, one would have thought that sauces would be extensively covered in some depth. As it is, however, they are accorded the same sort of superficial treatment as was given to world cuisines and, in the end analysis, I would have to say that the old standby, Joy of Cooking, does just as good if not better job for a cheaper price. Sadly, aside from the fact that 'The Professional Chef' is nicely illustrated, this comparison largely holds true for much of the book. When all is said and done, I would have to acknowledge that this is a pretty decent comprehensive book for the novice home cook but to tout it as a bible for professional chefs is to over-hype the product.
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on April 21, 2009
This is a superb reference for all the 'foodies' out there. It is clearly for those interested in the 'why' and 'how' of cooking.

The basics of food and cooking are clearly explained. Readers are shown how to build on the basics and are presented with a number of creative recipes. This is a significant update to the previous edition.
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on January 28, 2013
A great resource. Do not buy for the recipes. They are there but is a more of a very good reference for cooking. I refer to it often. I see how they make a soup and compare to a recipe I might be using.
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on March 23, 2011
This book makes it feel as if you are in a professional chef course it breasks everything done to hone your skills and gives a bunch of recipes. It helps someone become and avid chef from a basic
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on March 31, 2011
Great value, loads of info on culinary basics. The only drawback is the recipe ingredients are difficult to measure e.g. 362 mls.
Highly recommended.
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on August 31, 2007
This is a great book, I always use it when I'm looking for some inspiration of new flavors and also to brush up on some techniques.
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on August 11, 2009
A fantastic reference. It's not so much a cookbook but rather a book on technique. Excellent for any inspiring chef.
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on August 25, 2011
This is a wonderful resource. One of the best cookbooks. It is not just recipes it is a food education.
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on September 12, 2008
this is my culinary bible, can't live without it! It can turn any noobs to a pro.
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The Professional Chef
The Professional Chef by The Culinary Institute of America (CIA) (Hardcover - Sept. 13 2011)
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