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Title: Beginning Culinary Students Take Note--Also this is Really a 4.5
Review: Having been downsized for my last time I am in the process of attending Culinary School for retraining. But I am also a home/family cook since I was a teenager. What is the difference between a cook and a chef? This excellent book takesthe time to explain, demonstrate and give critical benchmarks to judge your own growth as a chef. The recipes are beautifully photographed. Good tips on necessary materials too. I hadn't started my chef knife collection because they were so many local, conflicting opinions. Chef Tom said this and this--my collection has begun. The recipes are doable and would work for some family dinners. What I wish he spoke more of--how the heck did he do such flawless presentation? All his sliced potatoes and veggies laying in perfectly spaced rows. I can barely fit them in the pan. Looking forward to the next book.
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