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Product Description
Classic catering textbook.
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Customer Reviews
Most Helpful Customer Reviews
17 of 17 people found the following review helpful
Format:Hardcover
I was told to buy this book when I was just beginning as a chef in 1962,at a cost of 30 shillings ( £1.50), then half a weeks wages, it has been with me everywhere I have gone, it has all the ingredients to make cooking great, but it is not for the beginner, no quantities are mentioned, so it is guess work.
But it tells you what goes into all the classic dishes.
even over 100 ways to cook Potatoes.
I am proud to own it and it has been the best book I have ever owned. David Denham
But it tells you what goes into all the classic dishes.
even over 100 ways to cook Potatoes.
I am proud to own it and it has been the best book I have ever owned. David Denham
21 of 22 people found the following review helpful
Format:Hardcover
A little basic knowledge is required when using the book of Professionals. Their are no quantities, only ingredients. But if you wish to follow traditional French recipes, this is the book for you. This book is recommended as basic to professional Chef's training. Be innovative, try it all, at least once.
13 of 15 people found the following review helpful
Format:Hardcover
Recipes for just about every classic dish ever invented condensed down to a mere line or two.
Ever been stuck for a different way to cook potatoes or wondered what Charlotte Russe is - this little reference book is brilliant for this sort of thing.
Also a useful recipe book for chefs but it does assume quite a lot of knowledge so it wouldn't be a good book for someone without any experience.
Most Recent Customer Reviews
5 star
A very good guide, it leaves no stone un-turned but I will say this is NOT for a novice chef
Published 2 months ago by shep
Only for proper chefs
This is the ultimate pocket handbook for professional chefs. Its not a 'cookbook' to be used in the home. Read more
Published 3 months ago by Bingo the chef
The Bible
This is THE French classical culinary reference. It settles arguments and provides REAL chefs, Ramsay please note the Hollandaise recipe, with the ultimate list of ingredients. Read more
Published 7 months ago by Mr. M. L. O'hare
Every good cook should have a copy!
One of the best classic cookery books out there. Once you get use the way it is written and organised you will wonder how you ever did without it. Read more
Published on 27 Jan 2009 by Mic Joe
Excellet reference book
This is an invaluable work of reference for anyone who has an interest in the hospitality business. I have had my copy for 31 years and would never be without it. Read more
Published on 19 Dec 2008 by Rodge Slape
Over-priced and not really needed
In relaity, you can use the internet to get excatly the same details that this book gives you, so in my opinion it is over-priced for what is basically a written itemised database.
Published on 9 Sep 2008 by Watercolour Review
A classic
A classic reference book intended for the professional cook. It lists the garnishes/ingredients for all the classical dishes, but assumes the reader has a thorough background in... Read more
Published on 21 Nov 2005 by Neil
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