I own two "The professional chef" cookbooks , one from the 70s and the last from 1999 and for me this last was "The book" for at least 5 years, and even now, sometimes I got back to it, but to my surprise, there is this new edition for iPad.
I'll like to know your toughts on the book, the writting or the e-book (the info must be the same, but according to the advertisment, the e-book has lots of videos) . I'll like to know from the professionals and the home cooks if the book is really updated on modern cuisine techniques and recipes.
So far I like most books coming from the CIA , but from my last edition, to the one that followed I didn't see that much of a difference and I haven't been buying every new edition since more than a decade. Now I'm asking about this last one because I'm interested, but at the same I have too many other books in my "wish list" and I'll like to know from your point of view if this is the kind of book that you say: Just buy it!! or if there are different opinions.
Also an specific question: Is it worthy on the "sous vide" cooking recipes?
I love the fact that it comes on an iPad format, that makes it very practical for me but what I really care for is the information.
I had my finger on the "Buy now" button a few minutes ago but I better ask before buying.