I do realize that the title of this one is a bit confusing.
But the simple act of buying the first- a professional tome published by the CIA (he he- the Culinary Institute of America) becomes a big deal as the second one is out there to confuse you.
Which is what happened to my dear husband when he went out looking for the former for my birthday. The second book, which has the same title sans 'the' was offered him everywhere. This particular edition has been written by a top Indian chef Arvind Saraswat and is considered something of a legend.
Why then, would a legend knowingly aim to misguide people. His book, like the other one is supposed to be a reference for students of the hospitality industry. I am absolutely sure he knows of the existence of THE Professional Chef. Why then would he call his book: Professional Chef? To ride on the popularity and credibility of the other. Or it could be that, being Indian, he thought that if one title could be lucky for one when why not him? Did he honestly believe that it really does not matter or that no one would notice or know the difference? Does it not reflect upon him, as a person?
I believe it does. And I seriously am going to peruse his book as well and tell you in great detail whether it matches up or not.
As far as layout, photography, techniques, aesthetics are concerned, I can tell you right away- Professional Chef is not a patch on THE P C!
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