It has finally arrived. The Professional Chef is the landmark textbook of the famed Culinary Institute of America, in Hyde Park, NY. This book, currently in it's eighth edition, is a resource, a bible, if you will, for all chefs. My intention for this book is to use it to develop basic culinary techniques and learn more about the profession and the industry itself.
This endeavor is a testament to how seriously I take my cooking and want to develop, hopefully beyond the home kitchen.
So, now you have lots to look forward to. It's an anecdotal experiment with a tried-and-true culinary behemoth.
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