The Professional Chef

By

Original Publisher
Cahners Books
Date of publication
1974
ISBN
0470421355

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Recommended by

Michelle Peters-Jones

Food writer

This is of the books that I use on a daily basis. I am not a professional chef, though I did apprentice in a teaching kitchen for about two years. This is the book I used to teach myself to cook and I have been using it on a constant basis for over five years. It's easily my cooking bible and the first book I recommend for people who want to learn how to cook, and people who want to improve their skills.

Henry Herbert

Retail Director, Hobbs House Bakery

I got this just before I moved to London to go to catering college. in the time before you tube it was a wealth of skills, tips and dishes. I devoured it up, amazed by what could be done with simple ingredients. I still go to this book time and again.

Melissa McCart

Food writer and restaurant critic

My desktop look up for how to cook a dish or make a sauce before I go to riffs from home cooks and restaurant chefs.

Alexander Rozin

Professor in the Department of Music Theory, History, and Composition

Kevin Mitchell

Chef Instructor, Culinary Institute of Charleston