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This is an amazing book. I purchased two copies of the book. The first was for my grandson as he is considering on going to pursue a culinary career when he graduates high school. But I looked at the book and is is so comprehensive that I bought a second one for me.
Verified purchase: Yes | Condition: Pre-owned
I bought this for my 11 year old granddaughter who is interested in culinary arts, so I didn’t want to spend a fortune on a new book. This book arrived in excellent condition! Very pleased and my granddaughter loves it!
Verified purchase: Yes | Condition: Pre-owned
This is the textbook written and used by the Culinary Intstitute of America (CIA) in Hyde Park, NY. It covers everything for the professional chef and home cooks alike. The only other book as comprehensive as this is La Rousse Gastronimique, which is more encyclopedic. This book not only teaches recipes, but also covers things such as techniques, how to set up a kitchen, and which tools to use for certain tasks. This is a great addition to any kitchen, be it professional or the one you cook in at home.
I would recommend this very good book to anyone that is really interesting in being a better cook!!
Verified purchase: Yes | Condition: Pre-owned
Great book. The standard for catering in the US. Ups your game as home chef. And uses weights instead of volumes. Good value as its not latest edtionn
Verified purchase: Yes | Condition: Pre-owned
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