I've been cooking for more decades than I care to mention. I found this book
- enjoyable because of the quotes from famous chefs.
- informative with details on sources of food, such as beef
- full of descriptive drawings that prove "a picture is worth a thousand words" with many good comparisons of techniques. There is a big difference between a cup of sifted flour and a cup of flour sifted!
- safe (gulp) I've been holding a knife the wrong way all these years!
- full of "secrets" in restaurants, such as why the chef's jacket is double breasted.
- with great definitions. There is a difference between a cook and a chef. I'm a cook cooking from the head following recipes. My son-in-law is a chef who "cooks from the head and the heart, and knows that an understanding of ingredients and technique trumps any recipe."
I will lend this book to an amazing chef in his kitchen, my son-in-law, to browse through. Then it goes to my school library for our students who go off campus for Culinary Arts classes.
disclaimer: Won this book from Hachette via Vivian Deliz's blog On a Personal Note. Thanks, Hachette and Vivian!