Culinary School The 164 Best Cooking Tips and Tricks [NOOK Book]

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Overview

These are the wonderful, clever, secret tips and tricks culinary school chefs teach culinary school students. The tips and tricks that make cooking faster and easier. The tips and tricks that catapult ingredients from boring to sublime. The tips and tricks that deliver restaurant-quality meals.

Such as the basic tool in every kitchen you can use to instantly tell when cooking oil is the perfect temperature. The simple trick you can use to see the ideal moment to add food to your pan. And the tips and tricks you need to easily turn ordinary ingredients into gourmet meals.

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More About This Book

Overview

These are the wonderful, clever, secret tips and tricks culinary school chefs teach culinary school students. The tips and tricks that make cooking faster and easier. The tips and tricks that catapult ingredients from boring to sublime. The tips and tricks that deliver restaurant-quality meals.

Such as the basic tool in every kitchen you can use to instantly tell when cooking oil is the perfect temperature. The simple trick you can use to see the ideal moment to add food to your pan. And the tips and tricks you need to easily turn ordinary ingredients into gourmet meals.

Culled from class after culinary school class, these are the handy, simple, incredibly useful insider tips and tricks professional chefs use to make cooking faster, easier, and tastier. Professional tips and tricks you can use to create dishes any chef would be proud to serve.

Product Details

  • BN ID: 2940013321199
  • Publisher: SJ Sebellin-Ross
  • Publication date: 10/1/2011
  • Sold by: Barnes & Noble
  • Format: eBook
  • Sales rank: 141,330
  • File size: 346 KB

Meet the Author

S.J. Sebellin-Ross has more than a decade of experience writing restaurant reviews and articles for newspapers, magazines, and websites including The Washington Post, The Toronto Star, Parenting, Chatelaine, Readers Digest, CNET, and The New York Times. Sebellin-Ross has reviewed James Beard award-winning restaurants, has written about food topics for international audiences, and is invited to speak in front of audiences including the Association of Journalists and at events including the BlogHer Food Conference.

Internationally published food journalist, restaurant critic, and cookbook author, Sebellin-Ross (FormeofCury.com) is a top-selling writer whose books include "Culinary School: Three Semesters of Life, Learning, and Loss of Blood," the bestselling memoir of her time as a culinary school student; "Culinary School: 101 Things Every Culinary Student Should Know Before They Go," called the must-read book for anyone who is serious about culinary school and food; and "How to Write about Food: How to Become a Published Restaurant Critic, Food Journalist, Cookbook Author, and Food Blogger," the definitive 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.

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Sort by: Showing 1 Customer Review

  • Anonymous

    Posted December 26, 2011

    Nailed it.

    As a refresher course for an old Chef or a first glimps of the basics for the new and curious, this book nails it. Smart and inexpensive investmenr. Good work.

    2 out of 2 people found this review helpful.

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