Culinary School: The 164 Best Cooking Tips and Tricks

by S.J. Sebellin-Ross

Librarian's note: This is an alternate cover edition for ASIN B005YRQ7VA.

Written in short, easy-to-read, straight-to-the-point snippets so you can gain the inside knowledge and get back to cooking as soon as possible, 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 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.

Genres: Cooking

172 pages, Kindle Edition

First published October 23, 2011

About 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 and The New York Times. S.J. 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, S.J. 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 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.

Reviews

[Patricia Conklin · Rating 5 out of 5]

This is one of those great little books that is pure quality over quantity. I found it really helpful to read through from cover to cover (it is not an intimidating book at all) and then to keep it in my kitchen and refer to it when I need more help. I’ve been cooking for my kids for a long time (my eldest is 15 and the twins are 8) so I’m a decent cook but I picked up some great tips here. I leant this book to my niece who is starting her university next month and has rented a cute place with two girls from her high school where she will be cooking on her own for the first time. She said she found it very helpful and it took some of the scared out of cooking for her. I’m going to get her a kindle and load it with a bunch of books to give her before she goes and this is one of the books I’m going to give her. If you are interested in cooking or want to be a ever better cook, I recommend this as a really good book to read. Bon appetit everybody!

[Clayton Taylor · Rating 4 out of 5]

I got more tips than I can count from this book. My partner and I cook for fun and have dinner parties for our friends almost every week or two and one of them gave this to me as a host present and I have to say to you that I got some really good tips. Really worth reading if you like to cook and I think this would be a gret gift for someone learning how to cook or who wants to cook better.

[SecBuff · Rating 2 out of 5]

Meh...Didn't learn very much. 1 very short tip per page.