Here is some more information on it.
Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic resource that many of America 's top chefs have relied on to help learn their cooking skills. Now this comprehensive "bible for all chefs" (Paul Bocuse) has been thoroughly revised and expanded to reflect the way people cook and eat today.
The book includes essential information on nutrition, food and kitchen safety, and tools and ingredients, as well as more than 640 classic and contemporary recipes plus variations. One hundred and thirty-one basic recipe formulas illustrate fundamental techniques and guide cooks clearly through every step, from mise en place to finished dishes.
So my question is the text book anygood? Also is it worth the $70.00 plus tax?
Answers:
If you are passionate about cooking, I think the price is reasonable. Think about how much college students pay for textbooks that they only use for 1 semester...sometimes $200! This is a book that you can keep and use for a long time.
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