or Connect
New Posts  All Forums:Forum Nav:

The Chef's Art

post #1 of 4
Thread Starter 
This book rocks!

The sauces section made more sense than any other book I've read on the topic.

I finally understand how to debone poultry intact. Not sure I can do it yet, but I understand how it's done.

Decent on sausage, fun on game.

All around very useful. I really like it's theoretical approach based on classic cooking as an interpretation on modern restaurant fare. Probably the best theory book I've read so far.

Recommended.

Phil
post #2 of 4
How is it in comparison to Professional Cooking?
Talent hits a target no one else can hit; Genius hits a target no one else can see.
Arthur Schopenhauer (1788 - 1860)

M.E.A.T.
Mankind Enjoying Animal Tastiness
Reply
Talent hits a target no one else can hit; Genius hits a target no one else can see.
Arthur Schopenhauer (1788 - 1860)

M.E.A.T.
Mankind Enjoying Animal Tastiness
Reply
post #3 of 4
Thread Starter 
I haven't read that to compare. The closest I've read is probably the New Professional Chef. Chef's Art is better on theory, but you get more recipes and restaurant operation in Professional Chef.

Phil
post #4 of 4
Good recommendation Phil,

This book is one on top of my "to buy" books.
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
Reply
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cookbook Reviews