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My adult youth I wanted to cook, to bake, to make food that caused people to become weak in the knees. Coming from a poor family and in those years, it never occurred to any of us that there was a culinary school, heck, I don't know that my parents even knew the word culinary at that time. So although my jobs creatively surrounded my education of anthropology, comedy and advocacy; then, that day arrived. All my life I had said I wanted to cook, more specifically to bake when I became older. That I wanted to pass down techniques of candy making and learn Granny's 7 layer cake methods. Alas, at that age I found I did not have all the equipment I needed to do those things I wanted, the most basic being education. However, my foothold held me away from school again, this time because not only did I have grandchildren but all my Elder's were still living, but are all in various stages of care taking. So, I took to eBay and typed in Culinary Institute of Arts. This book is the Mother book, the one that reaches into your mind and helps you reshuffle the way you may do this or that in the kitchen, how you set up your refrigerator, store your spices. But this book is so much more than that. It is a start and while it holds some recipes, the majority is information that is needed whether you are a line cook, sous chef, chef, home cook or Mom.Read full review
Verified purchase: Yes | Condition: Pre-owned
I have been cooking for quite some time now, and I am always digging for newer and better recipes and even different variations. This book had much more than I had ever thought that it would. It has a chapter dedicated to nutrition, kitchen safety, equipment, and all sorts of examples as well as photo's for everything, including cuts of meats, fish, poultry, etc. It also thoroughly covers all sorts of food preparation, and the recipes!!! The recipes look just wonderful. It covers everything from simple broths, breads, sandwiches to different types of pastry. It is a great book for the beginner, as well as the experienced cook. I have already tried a few of the recipes, and they are truely wonderful, and have been well tested. I would highly recommend this book to anyone who loves to cook and bake..Read full review
As a CIA grad from 1975,t The Pro Chefwas our mainstay and was issued when we arrived. Great book with concise explanations of cooking techniques and superb recipes. The version we were given in 1973 was not as in depth as this later version. I'd highly recommend this book to anyone truly interested in the chemistry of cooking. Learning why is very helpful in learning how to combine ingredients and understanding the many different types of cooking techniques. Reading a recipe after understanding processes will allow you to improvise based on the foundation of knowledge you've accrued ...in other words,you're not just reading a recipe,but understanding the process. Cooking is alchemy.Baking is chemistry. Check this book out !
Verified purchase: Yes | Condition: Pre-owned
This book is an excellent reference book to broaden your knowledge about the culinary field or simply inquire about a question. The Culinary Institute of America is very precise in describing steps for a process or how to do a task. The technical aspect gets right down to the do's and don'ts of techniques, as well as the showing you how to accomplish a procedure you are attempting for the first time. I find that this book is very thorough and I truly enjoy using the CIA as another source of learning while journeying the path to becoming a chef.
I have only had a chance to read certain sections of the book that correspond to my study with OFS. However,I have been quite impressed with the organization as well as how well written it is! Quite impressive and helpful for a new chef!
Verified purchase: Yes | Condition: Pre-owned
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