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

Overview

Written in short, easy-to-read, straight-to-the-point snippets, these are the wonderful, clever, secret tips and tricks culinary school chefs teach culinary school students. 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 you need to easily turn ordinary ingredients into gourmet meals.

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Culinary School The 164 Best Cooking Tips and Tricks

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Overview

Written in short, easy-to-read, straight-to-the-point snippets, these are the wonderful, clever, secret tips and tricks culinary school chefs teach culinary school students. 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 you need to easily turn ordinary ingredients into gourmet meals.

Culled from months and months of culinary school classes, this short book is big on the handy, simple, incredibly useful insider tips and tricks professional chefs use. The culinary school tips that will help make cooking faster, easier, and tastier. The professional tricks you can use to create dishes any chef would be proud to serve.
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Product Details

  • BN ID: 2940013321199
  • Publisher: S.J. Sebellin-Ross
  • Publication date: 10/1/2011
  • Sold by: Barnes & Noble
  • Format: eBook
  • Sales rank: 334,189
  • File size: 388 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.
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Customer Reviews

Average Rating 4.5
( 2 )
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Sort by: Showing all of 2 Customer Reviews
  • 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.

    3 out of 3 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted July 18, 2014

    I've been cooking for fifty years and even an old dog like me le

    I've been cooking for fifty years and even an old dog like me learned a few good tips. well worth it (and I appreicated that  the book got right to the point with out all the endless fluff in so many books these days because it gave me more time to do what I want to do which is bake my heart out!).

    Was this review helpful? Yes  No   Report this review
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