godtomsatan Posted March 9, 2007 Share Posted March 9, 2007 Fascinating to read. Do any of the professionals use it on a regular basis? Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted March 9, 2007 Share Posted March 9, 2007 darn near a bible.... i don't dive in as much as i used to but i recommend it. Quote Link to comment Share on other sites More sharing options...
untateve Posted March 10, 2007 Share Posted March 10, 2007 bier, any input on this book? The Professional Chef, Seventh Edition Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted March 12, 2007 Share Posted March 12, 2007 (edited) bier, any input on this book? The Professional Chef, Seventh Edition sorry for the delay...... i have used it but do not own it. it kind of gives you an idea of the CIA way, and why they do things the way they do. i have found CIA co-workers hit and miss ... but anyway. i think it is a fine book for some classic cooking (though i understand this addition has tried to work in more contemporary recipes). i say browse through it and see if it gives you what you are looking for.... lots of pictures help with technique. i couldn't look at that country gravy post just sitting there... any longer... don't want to think about sausage crumbles Edited March 12, 2007 by Bier Meister Quote Link to comment Share on other sites More sharing options...
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