The Professional Chef® Hardcover – 2 Oct. 2001

As described

A very useful reference work, with clear pictures and diagrams of essential skills. Recipes tend to be in large quantities, but numbers of servings included. A lot information on foundation topics such as nutrition, food safety, equipment etc.

as of now im officially no longer a member of newcastle college of catering. As a leaving gift my section leader (a former executive head chef of newcastle college) gave this book to me as a guide in to the world of culinary arts; as you read through the book it gives you all the info you need from basic equipment to fine dining and foods! To the author of this book well done!!! it is one of the best books out in the shops today

Well, what can I say about this 1000 page epic??? First and foremost, it's a text book, not one of those standard, get into the kitchen and follow the book kinda books. If fact, there are no recipes on the first 200 pages, not something any of the celebrity chefs can boast. This book is for people who want to learn all about life in the kitchen. This book is not for those who just want a few recipies to try out, having said that there is no shortage of them within the book. Also note, most recipies dish out 10-20 portions(it's called the professional chef for a reason!) and not your usual 2-4. All in all, a great value for money.