Culinary School How to Talk Like a Chef [NOOK Book]

Overview

"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."

Anthony Bourdain
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...
See more details below
Culinary School How to Talk Like a Chef

Available on NOOK devices and apps  
  • NOOK Devices
  • Samsung Galaxy Tab 4 NOOK
  • NOOK HD/HD+ Tablet
  • NOOK
  • NOOK Color
  • NOOK Tablet
  • Tablet/Phone
  • NOOK for Windows 8 Tablet
  • NOOK for iOS
  • NOOK for Android
  • NOOK Kids for iPad
  • PC/Mac
  • NOOK for Windows 8
  • NOOK for PC
  • NOOK for Mac

Want a NOOK? Explore Now

NOOK Book (eBook)
$2.99
BN.com price

Overview

"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."

Anthony Bourdain
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.
Read More Show Less

Product Details

  • BN ID: 2940013620858
  • Publisher: S.J. Sebellin-Ross
  • Publication date: 8/27/2011
  • Sold by: Barnes & Noble
  • Format: eBook
  • Sales rank: 916,529
  • File size: 131 KB

Meet the Author

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.
Read More Show Less

Customer Reviews

Be the first to write a review
( 0 )
Rating Distribution

5 Star

(0)

4 Star

(0)

3 Star

(0)

2 Star

(0)

1 Star

(0)

Your Rating:

Your Name: Create a Pen Name or

Barnes & Noble.com Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & Noble.com that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & Noble.com does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at BN.com or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation

Reminder:

  • - By submitting a review, you grant to Barnes & Noble.com and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Noble.com Terms of Use.
  • - Barnes & Noble.com reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & Noble.com also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on BN.com. It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

 
Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously

    If you find inappropriate content, please report it to Barnes & Noble
    Why is this product inappropriate?
    Comments (optional)