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Title: The Professional Chef ® (Study Guide, 7th Edition) by Culinary Institute of America® ISBN: 0-471-20916-3 Publisher: John Wiley & Sons Pub. Date: 30 November, 2001 Format: Paperback Volumes: 1 List Price(USD): $29.15 |
Average Customer Rating: 3.2 (5 reviews)
Rating: 4
Summary: A pretty good book on becoming a professional chef
Comment: I am studying to become a professional chef one day and decided to purchase this book. It has a lot of technique and helpful hints, but I notice it does not tell you much about sanitation. I notice there is a new book out called the Study Guide for the Servsafe Exam: Key Review Questions and Answers with Explanations and that book really covered the subject very well. Now when I finally start my own restaurant I will do well in all areas of culinary.
Rating: 3
Summary: Good workbook for the CIA Pro Chef BUT
Comment: I have been working this book and workbook over for sometime. It has many typos which upset me greatly because someone should have picked up on it...but the overall concept is a good one.
Rating: 4
Summary: An excellent study guide...
Comment: This is what it claims, a study guide companion to the CIA's Professional Chef 7th Edition, which is a textbook meant not for the home chef, but for the aspiring professional chef.
That said, it's a very good guide to dedicated students of cookery (I'm not a professional chef, myself), and provides structure and sets expectations of what you are expected to learn from the main text. As a home chef dedicated to gourmet and quality cookery, I have been studying the primary text and occasionally seeking some structure to my own experiments and studies. While I don't have the liberty of following the text from Chapter 1 to the end (I can't afford to not cook for my family and that requires some compromise), the study guide does a great job of summarizing the points and lessons in each chapter.
As a study guide, this is not really useful on it's own, so I believe that it should only be purcahsed with The Profesional Chef. If you don't, you will be woefully disappointed. If you are only interested in recipes, than this isn't so useful to you, as it is about summarizing the factual knowledge you are expected to learn and retain in the process of this course.
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Title: The Professional Chef's Knife Kit by Culinary Institute of America ISBN: 0471349976 Publisher: John Wiley & Sons Pub. Date: 22 October, 1999 List Price(USD): $34.95 |
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Title: The Making of a Chef : Mastering Heat at the Culinary Institute of America by Michael Ruhlman ISBN: 0805061738 Publisher: Owl Books Pub. Date: 15 October, 1999 List Price(USD): $16.00 |
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Title: Culinary Math by Linda Blocker, the Culinary Institute of America, Julia Hill ISBN: 0471387401 Publisher: John Wiley & Sons Pub. Date: 26 November, 2001 List Price(USD): $29.15 |
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Title: Larousse Gastronomique by Prosper Montagne, Larousse Gastronomique ISBN: 0609609718 Publisher: Clarkson Potter Pub. Date: 02 October, 2001 List Price(USD): $75.00 |
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Title: Garde Manger : The Art and Craft of the Cold Kitchen by Culinary Institute of America® ISBN: 0471323675 Publisher: John Wiley & Sons Pub. Date: 27 September, 1999 List Price(USD): $60.00 |
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