In the Hands of a Chef: The Professional Chef's Guide to Essential Kitchen Tools

i read this before i started on the pro chef. if you're trying to learn how to cook, this would be a good starting point with regards to tools and certain cuts. but if you have already started with the pro chef, totally disregard this because you won't get much from it as you probably have already read everything on tools and certain cuts in there.

Its a small book, but its packed and I mean packed with knowledge. If your a budding chef or just a stay at home cook, you will learn tons from this book. Easy lay out, with lots of pics for us lazy people and all or most that you need to know about cuts, knives and conversions.

It's really not much info coming from the CiA.

I found this book very informative. I learned methods in cutting, chopping food etc. I now refer to it periodically.

we bought this for a cooking class we were taking, and it was a great help. Would buy it again.

I bought this based on the reputation of the Culinary Institute of America and my familarity with other books from them (which have all been exceptional). If you don't have any knowledge of anything related to kitchen tools, you might find this somewhat useful for about 5 minutes. But, if you've ever been inside a kitchen the material presented here is completely useless. Most of the descriptions are less than a page of rudimentary information. Don't waste your time or money on this one! (I'm sending it back)

Helpful details but simple to read information given.

good

The book is presented well, but if you have any other kitchen based text books, this will be shelf storage. It would have been better if some hidden gems of wisdom were in this book or maybe even some trivia based information about the tools.

Good info for those just starting a journey in culinary trades. Good review for those who've been in a while too.