For Education Majors is an Honest and Thorough Seller
Yes, this is the quintessential manual used by the Culinary Institute of America. But more importantly, I want to publically rescind my poor evaluation of my seller, For Education Majors. Following my complaint, I was given a prompt refund and excellent service.
I haven't recieved my book yet
I searched for the neccessary books I needed for an January Exam in found it on Amazon. I've ordered from Amazon in the past with no issues, but this time I didn't recieve my book and the other one was canceled after I recieved a reply that they didn't have it after telling they did so I ordered it. I just need to get the books so I can study for my January Exam.
Advanced Knowledge and skills
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This is the TEXT book for the CIA. I have used The Professional Chef to increase my skill level tremendously. I am not a chef, but I am a pretty-damned-good cook.
I found the background information indispensable when creating my recipes and fixing others.
Only buy The Professional Chef if you are DEAD SERIOUS about food preparation.
This is a culinary school textbook, not a cookbook
Billing itself as THE text book of one of THE top culinary schools in America, I had high expectations when I plunked down $40+ dollars for it ... expectations that were only partially met.
The most important thing to remember about The Professional Chef is that it's a TEXTBOOK, not a cook book. Granted, the material is about food and cooking, yes, but if you buy it with the expectation of finding out the best and tastiest ways to make a given classic recipe, you're going to be sorely disappointed.
Why ?
The Professional Chef is basically overview material on a wide variety of ingredient and food preparation related subjects.
You'll see, for instance, a picture of what carrots look like when they've been chopped, ... Read More
Five Stars Hands Down!
I have several cookbooks and textbooks that I refer to on the daily basis and this is one of the most informative and useful texts that I have ever purchased. The only book that I use more then this one is The Professional Chef, Eighth Edition! The recipes are outstanding!
