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
Cooking is all about economy; you might as well start here. Save yourself a few bucks and get the Trade version. Use the extra cash to burn some eggs and overcook a little fish.
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
Great book, worth the price considering just how much information is in it.Published 1 month ago by Ajani
A great cooking resource for at home or for teaching a class. I used lots of it for home economics classes I taughtPublished 18 months ago by Chantelle
this book was part of my Red seal certification book.it is a great tool.I would like to keep it my kitchen.Published on April 13 2014 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 on Feb. 26 2014 by David P Kolke