Cooking Essentials for the New Professio

by Various and Culinary Institute of America

Book Overview

No Synopsis Available.

• Format: Hardcover
• Language: English
• ISBN: 0442021097
• ISBN13: 9780442021092
• Release Date: January 1996
• Publisher: Van Nostrand Reinhold Company
• Length: 799 Pages
• Weight: 1.85 lbs.

Customer Reviews

A must have for the new chef

If you are planning on joining the "Chef Ranks", then this is a must have book for you. I have been a Chef for 40 years and I have used this book as a training tool for new Chef that I have training. You will find it up-to-day and comprehensive in content.

Awesome book for culinary students

This book gives great information on preparing and handling food properly and of course the most important is how to store food before and after cooking. This book was a requirement for class but another book I purchase was not a requirement but I thought was extremely helpful was The Study Guide for the National Servsafe Exam. This book had very similar questions to what's in class and on the exam and it help me pass with high grades. Thank you Dr. Leonardi and Ms. Heilman

If you want to know the hows and whys, this is a good book

This book is required for the Culinary school that I attend and I have found it extremely helpful. As its title implies, it is for the serious student and a good reference book to keep because it identifies foods, explains proper handling, storage, and preparation tecnique, and also includes recipes. If you just want to throw together a recipe, buy a Betty Crocker cookbook. If you want to do it the professional way, buy this book.