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08-07-2006, 10:04 PM
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#1 | |
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Senior Cook
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The Professional Chef Book. Is it worth the $$$?
the updated edition is out for pre-order right now.
http://www.walmart.com/catalog/produ...uct_id=4902913 worth it? |
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08-07-2006, 10:08 PM
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Certified Pretend Chef
Site Moderator
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IT's very highly rated. Do a quick search on the cookbooks forum for some other reviews.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan |
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08-07-2006, 10:09 PM
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#3 | |
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Assistant Cook
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pro chef is being sold at WAlmart? Well, if you don't have the earlier version I'd say, yes it is worth it. There is a lot of basic information there.
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08-08-2006, 10:10 AM
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#4 | |
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Shirley Corriher Wannabe
Site Moderator
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Absolutely if you are serious about cooking.
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09-15-2006, 07:55 PM
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Executive Chef
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Quote:
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09-20-2006, 03:18 AM
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#6 | |
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Assistant Cook
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The link was down for me.
I've seen the earlier edition, too, it's supposed to be some kind of bible for chefs. Hope it has the serving sizes adjusted according to the number of people, I will start looking for it at WalMart. |
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09-20-2006, 06:24 AM
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#7 | |
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Certified Executive Chef
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Why do I think that's a knockoff????
 It's a great book, if you do a lot of large format cooking. Restaurant recipes are NOT for 4 to 6 people. I'd be more inclined to search for a used version on amazon.... |
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09-20-2006, 06:30 AM
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#8 | |
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Sous Chef
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Used version or new version - I'd buy it. I use this one and Gisslen's, both like bibles!! I used it while was working and now for home cooking.
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10-07-2006, 08:21 AM
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#9 | |
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Sous Chef
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Yup, the 8th edition is out. I have the 6th & 7th. Each time the revisions get better and better. I just ordered the new version on Amazon. With shipping it was only $45.
You do need some basic math skills to do conversions. Most recipes are formulated for 10 servings. I usually cut all the amounts by 1/4th when I'm trying them out for myself, or by 1/2 when I'm cooking for a group of four. Some things like stock are formulated to produce one gallon. I wouldn't make any less than this amount. This is the book to have along with Harold McGee's "On Food and Cooking". I tell people to start with the stocks, then make some of the sauces. Next use your stock/sauce skills to make stews/soups. From there you can do pretty much anything with a practice run for safety. It teaches you ingredient identification, ingredient preparation, the concept of mise en place, all the traditional french cooking methods, and then expands outwards to everything from bistro dishes, to regional cuisines, and even some international dishes. It's endorsed by almost everyone in the cooking industry from Thomas Keller to The Two Hot Tamales. I'm a fan if you couldn't tell...  I read it cover to cover over the course of a month 'er so, and I'm still cooking out of it... well today for instance.
__________________
Nick ~ "Egg whites are good for a lot of things; lemon meringue pie, angel food cake, and clogging up radiators." - MacGyver Last edited by Nicholas Mosher; 10-07-2006 at 08:26 AM. |
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10-07-2006, 08:39 AM
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#10 | |
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Certified Master Chef
Site Moderator
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Yes, by all means buy it. No matter what edition. Everything Nicholas says sums up what I would've said. I've had mine for years and wouldn't trade it. I have a dear friend who's a fabulous cook/chef and his copy is always on a counter in his kitchen. Not for looks either. It's getting pretty dog-eared.
It's packed with outstanding information. 
__________________
"As a girl I had zero interest in the stove." - Julia Child This is real inspiration. Look what Julia became! |
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