"The most obvious advantage of a culinary education is that from now on, chefs won't have to take time out of their busy day to explain to you what a fucking 'brunoise' is."
Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook
This is the real language of the restaurant. Not just the words and phrases you'll find in a culinary dictionary, but the slang, the jargon, and even the abbreviations used by chefs and cooks, maitre d's and servers in real restaurants, every day. You'll learn what a chef means when they snap, "Two beef for the deuce, one still mooing, one cremated, 86 the fries, and fire the chops for the VIPs at the four-top, extra jus." And you'll know what is expected if you are told to "Grab the rondeau, par cook the potatoes, then put them on a sheet pan in the lowboy."
Created by the professionals who live and breathe restaurants, this is the only book that will teach you everything every cook must know to survive. And when you are done, you'll be able to speak and understand the secret language of the chef.
Internationally published restaurant critic and journalist, S.J. Sebellin-Ross has written for newspapers, magazines, and websites including The Washington Post, The Los Angeles Times, The Toronto Star, Parenting, CNET, and The New York Times. She has reviewed James Beard award-winning restaurants, been translated into more than 37 languages, and has been invited to speak at events including The Association of Journalists and the BlogHer Food Conference.
A top-selling author, Sebellin-Ross (sebellin-ross.com) has written more than 10 books including Culinary School: Three Semesters of Life, Learning, and Loss of Blood, the bestselling memoir of her time as a culinary school student, and How to Write about Food: How to Become a Published Restaurant Critic, Food Journalist, Cookbook Author, and Food Blogger, the must-read guide to breaking in and making money as a published food writer.
To see all the popular Sebellin-Ross titles, click the author name, above.