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Culinary School: The Cookbook
Have you ever dreamed of cooking your way thought culinary school? Finally, you can with this collection of tried-and-true recipes developed 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, along with the recipes, 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.
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, along with the recipes, 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.
94 pages, Kindle Edition
First published January 19, 2014
1 person is currently reading
7 people want to read
About the author
S.J. Sebellin-Ross
17 books17 followersS.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.
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.
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Displaying 1 - 2 of 2 reviews
June 29, 2014
I picked this up because I enjoyed other books in the author's series ("Culinary School"). I found the recipes to be very well written...they are easy to follow and logically organized to help you make the best use of your time in the kitchen. It helps that they are also delicious!
July 6, 2014
A nice cookbook. The recipes are very easy to work with and the instructions are arranged efficiently so you aren't wasting time or energy. Instructions are very easy to read and friendly, well written. My only negative is that I wish there were even more recipes!
Displaying 1 - 2 of 2 reviews