Have you ever dreamed of cooking your way thought culinary school? Now you can, with this collection of tried-and-true recipes taught by chefs and created by culinary school students.
You'll get recipes including the impressive shrimp on toast with a citrus beurre blanc. The picnic-fresh sweet corn and basil salad. The show-stopping mussels in fiery curry sauce. And the heavenly vanilla-scented, mile-high apple pie.
And you will also get a collection of juicy culinary school anecdotes, and best of all, those ...
Have you ever dreamed of cooking your way thought culinary school? Now you can, with this collection of tried-and-true recipes taught by chefs and created by culinary school students.
You'll get recipes including the impressive shrimp on toast with a citrus beurre blanc. The picnic-fresh sweet corn and basil salad. The show-stopping mussels in fiery curry sauce. And the heavenly vanilla-scented, mile-high apple pie.
And you will also get a collection of juicy culinary school anecdotes, and best of all, those wonderful insider cooking tips chef's pass onto their students.
Written by someone who went to culinary school, "Culinary School: The Cookbook" is the next best thing to going to culinary school yourself.
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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Overview
Have you ever dreamed of cooking your way thought culinary school? Now you can, with this collection of tried-and-true recipes taught by chefs and created by culinary school students.You'll get recipes including the impressive shrimp on toast with a citrus beurre blanc. The picnic-fresh sweet corn and basil salad. The show-stopping mussels in fiery curry sauce. And the heavenly vanilla-scented, mile-high apple pie.
And you will also get a collection of juicy culinary school anecdotes, and best of all, those ...