"I am certain this new edition will quickly become the bible for all chefs." —Paul Bocuse "With extreme vigor and precision, The Professional Chef provides the techniques and basics needed to understand real cooking, which translates into creating with intelligence and respecting products." —Eric Ripert chef and co-owner, Le Bernardin "Simply the most valuable cookbook you can own" —Michael Ruhlman author of The Making of a Chef and The Soul of a Chef "A very impressive selection of methods, techniques, and recipes?Simply put, it is excellent." —David Burke executive chef, Park Avenue Cafe and Smith & Wollensky Restaurant Group "A serious reference for serious cooks. It will definitely take a place of prominence in your library." —Thomas Keller chef and owner, The French Laundry "The Professional Chef was our bible when we opened our first restaurant in 1981? and it"s still where we turn when we"re stumped in the kitchen." —Susan Feniger and Mary Sue Milliken chefs and owners, Border Grill and Ciudad