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I already have the 1977 edition of this book, (see my previous reviews), so I knew what to expect, and yet I was still surprised and impressed with this 2009 revision. It is worth repeating that this is a food encyclopedia, not just a recipe book, although it does contain many recipes (the recipe index covers 32 pages). It does not contain a vast number of pictures, but then this is a reference book, and the range of information is vast - there are not many books where you will be able to see how to poach eggs and also how to poach pig's ears. The paper quality is silky smooth and the pictures that are there are really professional. If you're interested in cookery, or just setting up your home and are not sure what you need, I strongly recommend this book. What is really fascinating is to compare what was seen as relevant in the 1977 version and has not made it into this edition. I am sorry to announce that Albatross and Magpie are off the menu by the time of this 2009 print, but a million words of culinary wisdom remain.
This is a dictionary book. I knew it because I had an older version from its early original printing, sadly mine was getting really old and did not look great. So I give a go to the English version.
The book comes in an open box, so when you finished with it you can place it on a shelve and it will stand on its own and no need for other books to keep it straight up.
This book is actually a dictionary, however full of information. let me tell you more about it. For professional chef, they are the most complete book of all time. For "hobby chef" it is really good. Now the content of the dictionary/book is about anything related to food, kitchen and chefs. You'll find professional technical terms (Jargons), some recipes, famous chefs of history from France mainly. In terms of recipes, you may have what you need to make the recipe but not tidy and detail step ass you find in any other book. You can see pictures I added for more information.
No chef knows everything about cooking but that does not mean you shouldn’t educated yourself further. Not only does it has a great recipe guide to use a a base understanding but it is full of educational tips to further your knowledge and skills.
I’m a self taught chef running a restaurant kitchen and have only been in the trade for 4 years but i have worked hard for my position. This is a must for the serious chef and if you are in college I recommend this as collage does not make you job ready, trust me i have worked with a lot of college leavers and they fail at classic cooking and its knowledge. Chefs don’t have time to teach in a busy kitchen so you better help yourself if you wish to succeed.
The Bible for all chefs you can't go wrong with this book and for the price it is a brilliant addition to any kitchen.
Keep in mind it is an encyclopedia but it does have recipes as well, if you don't have a passion for cooking just want to make nicer food I'd recommend a recipe book but if you want to learn and study the art of cooking this is the book for you.
You'll never again read a word in a recipe book and take a short cut because you don't know what it means or how to do it... This book will have the answer and explanation for you.
I've also found it offers inspiration if you read through a few pages there will probably be something you haven't heard of that you fancy making or adding to a dish you already do.
Just as described brand new, still had original protective wrapping on it also was delivered on time.
The ultimate cooking reference without a doubt. Filled with so much insight and information about anything food or cooking related. Does lean a little more towards classical french cooking, but unlike earlier editions this one delves into quite a lot more. The recipes spread throughout are more of a guide for a home cook, they give a lot of instruction and large amounts that are more suited for a kitchen brigade, but the flavour and technique is amazing when you scale down or just use as a reference piece. Must have for any avid home cook or aspiring chef.
A real heavyweight tome of information that should cover just about every classic culinary method & technique that you will ever need.
Denser in textual information & less graphical than the American ‘The Professional Chef’, if you possess both of these books then, other than specialist cooking styles, Thai, Chinese, etc. you should never need a general ‘TV chef’ style cook book; you just need to use your imagination!
Nicely bound and boxed - printed on good quality paper – definitely worth the money.