MasterChef Profesional Cooking Techniques

by Mariana Sebess (editor)

“When - Master Chef Professional Cooking Techniques - was first introduced, we mentioned that the number of cookbooks available for professionals and amateurs was nearly infinite. Yet most of were simply recipe books, only a few of which demonstrated some cooking techniques. Moreover, the handful that presented comprehensive cooking techniques was written in languages unfamiliar for our part of the world. Thus, in 2003, we published a manual for specialized readers that filled this gap in Latin America’s professional cuisine industry.Our manual was the first of its kind in Spanish providing comprehensive, step-by-step techniques for international cuisine, with the procedures needed for preparing fruits, vegetables, poultry, all types of meat, fish, seafood, pastas, sauces, soups, eggs, pastries, and doughs. Mastery of these techniques allows any lover of culinary arts, whether professional or amateur, not only to correctly interpret or modify any recipe but also, and fundamentally, to create new recipes, limited only by one’s imagination.This fifteen-chapter manual was the result of more than twenty years of experience in teaching our Professional Chef Program courses, in classes imparted by Olympic and world champions who have taught at our Institute, supplemented by the many lessons we have learned at international[…]”Fragmento Mariana Sebess. “Professional cooking techniques”. iBooks.

940 pages, Kindle Edition

Published December 22, 2015

Reviews

[Metro · Rating 4 out of 5]

Pretty good.

I am a professionally trained chef. This covered the basics with a few twists for Brazil. I enjoyed it. Translated well. Photos could be a bit better. A bit larger and more concise. Overall, very good.