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Fantastic pictures and information
This is a great reference book, but I did not think it covered the sanitation portion of it very well. I found a study guide on amazon called the Study Guide for the National Servsafe Exam: Key Review Questions and Answers with Explanations. This book covers everything including using the HACCP point system. Someday I hope to open my own restaurant and be able to manage it safely. The basics Here are the basics of cooking in a textbook. If you want to learn how to cook, this text can help you lay the foundation for your education. Covering everything from nutrition to food safety to knife sharpening techniques to types of food and recipes, this book is for those unsatisfied with stacks of cookbooks. Although it doesn't go too deep into any of the topics, it is a great reference tool that will not just enhance your cooking abilities, but also your knowledge of Western cooking in general. Great details and information A very detailed book on cooking, but not much on baking. I am a cook at a well known resort and wanted to learn more about baking. I saw the Study Guide for Baking and Advanced Baking on Amazon and thought it was very good for people who are not that familar with baking or just getting started. I highly recommend these two study guides. An excellent source of reference This seventh edition of a Culinary Institute of America classic is an excellent reference guide and source of recipes for the serious chef/cook. Note I said "serious" because it is most definitely not intended for the beginning chef or cook. The recipes are written with the intent of providing large quantities of prepared foods and can be quite complex. Ingredients may not be available in all areas and the "average" home kitchen will not have all the equipment necessary to produce some of the recipes. That said, the basics of the book including sections on nutrition and ingredients were a more interesting read than I had expected and I learned a great deal. The companion study guide helps to reinforce the information learned. Covering all facets of cooking from sauces to desserts The Professional Chef provides an amazing amount of information in one text. Great for novices, great for pro's. This publication covers everything from sanitiation to equipment to soaking times for legumes and of course recipes covering very many topics. There are a lot of pictures to guide you in the preparation of the dishes. It is possible that this is used as a text book in culinary schools. The information is clear, concise, and easy to read. Clearly the new standard in the culinary community. | |
