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Prep School: How to Improve Your Kitchen Skills and Cooking Techniques
Note to ebook readers Upon purchase, you will be redirected to a download page to receive your ebook. Please refer to our E-Book FAQ to see an example, and for additional troubleshooting tips.[The above book is offered in epub format, which is compatible with Apple products, the Nook, and most non-Kindle readers. The epub can also be read on your computer via Adobe Digital Editions, available for free here. If you would like an alternative format of the book (PDF or MOBI for Kindle), please email us at orders@agatepublishing.com after completing your order.]Prep School is the ultimate collection of the weekly Chicago Tribune column of the same name, written by culinary instructor and award-winning food writer James P. DeWan. The columns and this book are focused on teaching readers how to become better cooks from amateurs who are learning to cook for themselves or their families, to professional and gourmet chefs who are searching to perfect their technique. Illustrated with full-color photography and a plethora of simple, plain-spoken instructions, Prep School is an easy go-to guide for becoming more adept to any cooking environment.Prep School is filled with insightful and straightforward tips on knife skills, preparation techniques, pantry essentials, holiday meals, and general advice on how to make your kitchen as user-friendly as possible. Before any home cook or professional chef picks up a cookbook, they should first pick up Prep School and be sure to take DeWan's advice to heart. His recommendations on improving kitchen efficiency and ease, along with his in-depth knowledge of shortcuts and cooking common sense, make DeWan the perfect teacher for any aspiring culinary student."
375 pages, Kindle Edition
First published June 7, 2012
4 people want to read
About the author
James P. DeWan
3 books2 followersJames P. DeWan is a chef, award-winning culinary instructor and award-winning food writer, but his path to the culinary world was nothing if not circuitous. After completing a Master of Divinity degree at Chicago Theological Seminary, he spent the better part of two decades playing music, as an accompanist to some of the world’s greatest Irish traditional musicians on recordings and stages across the U.S. and Europe, as a staff songwriter for the Acuff-Rose Publishing Company of Nashville (home to Hank Williams, the Everly Brothers and Kenny Chesney), and as an instructor on the faculty of the Old Town School of Folk Music.
Always a passionate and self-taught home cook, he turned a one-off invitation to contribute to the Chicago Tribune into a regular presence in that paper’s Good Eating section as well as numerous other local and national publications, including Plate Magazine, North Shore Magazine and Restaurants and Institutions.
As his presence on the culinary scene grew, he earned a degree in Le Cordon Bleu Culinary Arts at the Cooking and Hospitality Institute of Chicago (CHIC). Before long, he put his twenty years teaching experience to use, returning to CHIC, first as a writing instructor, and later on the culinary faculty. Since 2008 he’s served on the faculty of Kendall College’s School of Culinary Arts, rated one of the top 10 culinary programs in the country. He was the recipient of that school’s 2012 Excellence in Teaching Award.
His Chicago Tribune column, Prep School, now in its tenth year, offers in-depth and lighthearted instruction in classic culinary methods and techniques. A collection of his columns were published in ebook form in the fall of 2012, where it reached the #1 position on Amazon’s Top 100 Professional Cooking chart. A hardcover edition was published in 2013.
He is also the author, with Jeffrey Elliot, of The Zwilling J. A. Henckels Complete Book of Knife Skills: The Essential Guide to Use, Techniques and Care (Robert Rose Publishing, 2010).
DeWan lives on Chicago’s northwest side with his lovely wife and two excellent children.
Always a passionate and self-taught home cook, he turned a one-off invitation to contribute to the Chicago Tribune into a regular presence in that paper’s Good Eating section as well as numerous other local and national publications, including Plate Magazine, North Shore Magazine and Restaurants and Institutions.
As his presence on the culinary scene grew, he earned a degree in Le Cordon Bleu Culinary Arts at the Cooking and Hospitality Institute of Chicago (CHIC). Before long, he put his twenty years teaching experience to use, returning to CHIC, first as a writing instructor, and later on the culinary faculty. Since 2008 he’s served on the faculty of Kendall College’s School of Culinary Arts, rated one of the top 10 culinary programs in the country. He was the recipient of that school’s 2012 Excellence in Teaching Award.
His Chicago Tribune column, Prep School, now in its tenth year, offers in-depth and lighthearted instruction in classic culinary methods and techniques. A collection of his columns were published in ebook form in the fall of 2012, where it reached the #1 position on Amazon’s Top 100 Professional Cooking chart. A hardcover edition was published in 2013.
He is also the author, with Jeffrey Elliot, of The Zwilling J. A. Henckels Complete Book of Knife Skills: The Essential Guide to Use, Techniques and Care (Robert Rose Publishing, 2010).
DeWan lives on Chicago’s northwest side with his lovely wife and two excellent children.
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Displaying 1 of 1 review
April 10, 2022
Easy to follow instructions. Good book.
Displaying 1 of 1 review