I just bought this book, "The Kitchen Professional". It is a remarkable work he proposes to give the basics of this art by explaining, by illustrating, by warning, advising, and based on current knowledge physicochemical (Hervé THIS).
The table of contents is very detailed.
But personally, I regret that we did not present the material in a chapter shown good photos (pots, plates, pots, circles, pans, pots, etc ...) and that does not bring us a comment on modern non-stick coatings and their possible toxicity, copper, tinned copper, stainless steel, and the thickness (+ composition) bottom of the "pots".
Finally, let me say that I was surprised and disappointed to not find at the end of the book a large alphabetical index (possibly multilevel); not to find photos VERY NET); not to find a place like KitchenAid against robots ...
This is not a reproach, but proposals for this great book still deserves to be improved a bit. It really is REMARKABLE.
