The Professional Chef by The Culinary Institute of America, PDF, 0470421355

April 4, 2017

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 The Professional Chef by The Culinary Institute of America, PDF, 0470421355

The Professional Chef by The Culinary Institute of America

  • Print Length: 1232 Pages
  • Publisher: Wiley
  • Publication Date: September 13, 2011
  • Language: English
  • ISBN-10: 0470421355
  • ISBN-13: 978-0470421352
  • File Format: PDF

 

I think this is a wonderful book if you understand that this is foremost a textbook written for culinary arts students not for the consumer market. The quantities tend to be large, it’s assumed you have access to a fully stocked kitchen, and some of the techniques only make sense if you are cooking in quantity. For example, baking recipes (and others) call for egg quantities by weight not by number of eggs. This makes sense if you are cracking 20 eggs since the degree of variability between two random groups of 20 large eggs can be enough to compromise a recipe. For a home baker, however, it is easier to list measurements of eggs by quantity–personally, I’d rather be a little off then use 1 and 1/8 of an egg. Still, its review of equipment, basic techniques, and core recipes are well worth the price of the book even if you never have the need to make a gallon of blue cheese dressing.

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