Hey there, I'm a "junior sous chef" (basically a line cook) and I'm about to start my apprenticeship to earn my red seal. I live in Canada. Right now I am looking to buy a text book to study, seeing as it has been recommended to me by pretty much every cook I know. The problem is that I'm poor haha. I can afford to buy the book, it's just going to take a hit on my moneys. Here are the books I'm currently debating -
This would be the best choice for obvious reasons, but it's quite pricy. Is there much difference between the 7th and 8th edition?
This is the 7th edition - (Which I can get for around $60)
And finally, I've been looking at this... It's not Canadian, but I was thinking that it may just have everything the Canadian books have + possibly more? I have no idea.
All in all, I'm looking to buy the one that would help educate me the most. For those of you that have read this, I really appreciate it. Thanks a bunch!