Buy Used
$1.55
+ $3.99 shipping
Used: Good | Details
Sold by -Daily Deals-
Condition: Used: Good
Comment: This Book is in Good Condition. Clean Copy With Light Amount of Wear. 100% Guaranteed.
Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See this image

Cooking School Secrets For Real-World Cooks Paperback – Bargain Price, May 19, 2005


See all 3 formats and editions Hide other formats and editions
Amazon Price New from Used from
Paperback, Bargain Price, May 19, 2005
$7.97 $1.55

This is a bargain book and quantities are limited. Bargain books are new but could include a small mark from the publisher and an Amazon.com price sticker identifying them as such. Details
Best%20Books%20of%202014

Special Offers and Product Promotions


NO_CONTENT_IN_FEATURE

Holiday Deals in Books
Holiday Deals in Books
Find deals for every reader in the Holiday Deals in Books store, featuring savings of up to 50% on cookbooks, children's books, literature & fiction, and more.

Product Details

  • Paperback: 392 pages
  • Publisher: Chronicle Books (May 19, 2005)
  • Language: English
  • ISBN-10: 0811842436
  • ASIN: B000PD3MHU
  • Product Dimensions: 8.9 x 7.9 x 0.9 inches
  • Shipping Weight: 1.7 pounds
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (28 customer reviews)
  • Amazon Best Sellers Rank: #1,826,131 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

Starred Review. Carucci has no TV program or series of books to her name. She is, foremost, a teacher who has worked her way through the ranks of culinary America for 20 years. Trained at the California Culinary Academy, she went on to become one of the IACP's Cooking Teachers of the Year. If this first cookbook is any indication, that was a well-deserved honor. There's much to learn here, and Carucci presents the information clearly without dumbing it down, whether she's addressing the crucial roles of salt and butter or the fact that an enzyme in some people's saliva makes cilantro taste, to them, like soap. The first 50 pages cover cooking basics and dig into topics like understanding the palate and using knives. Drawings throughout illustrate such feats as slitting squid and butterflying boneless chicken breasts. Of the 100 recipes offered, the best combine Carucci's formal training with her Italian ancestry. There are cinematic mega-dishes like Double-Crusted Timpano with Fusilli, Ricotta, and Tender Little Meatballs; staples like Chicken Cacciatore, and Braised Calamari in Red Sauce; and four different risottos. Adventuresome dishes include Vietnamese-Style Honey-Glazed Pork Skewers, and Turkey Mole, with over two dozen ingredients. Chocolate appears not only in that mole but also in a handful of rich desserts like Devil's Food Cake with Dark Chocolate Ganache. However, the greatest pleasures are the scores of tips and secrets alluded to in the title. "Beware of scallops that look pure white." "Potatoes cook evenly if you start with cold water." Who knew? (July)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

More About the Author

Discover books, learn about writers, read author blogs, and more.

Customer Reviews

There's no question in my mind about this one...we need it!
W. Cruise
This book offers a huge amount of information from food science, cooking techniques, and of course many delicious recipes too.
booklover
This will be my hostess gift, wedding gift, birthday gift and housewarming gift for the seasons to come!
M. Wallingford

Most Helpful Customer Reviews

35 of 38 people found the following review helpful By Jana L. Perskie HALL OF FAMETOP 500 REVIEWERVINE VOICE on June 22, 2005
Format: Paperback
I just finished browsing the cookbook section of a local bookstore, searching for something inspiring and unusual for a wedding shower gift. Linda Carucci's "Cooking School Secrets For Real-World Cooks: Tips, Techniques, Shortcuts, Sources, Hints, and Answers to Frequently Asked Questions, Plus 100 Sure-Fire Recipes to Make You a Better Cook" came out recently, and after thumbing through it pretty thoroughly, I decided this was the one. In fact, after reading more over coffee, I decided to go back and pick up another copy for myself.

Two major attractions, for me, are the recipes - more than 100 exciting and interesting dishes, from soup to sweets. Since the author is of Italian ancestry, the emphasis here is on Italian food - but not every recipe - there's a wide variety. Many of these I don't have in my own extensive collection. And, the most unique aspect of the cookbook, and second major attraction, is the information included under tips, shortcuts and gourmet cooking secrets. I consider myself a good cook and have been creative in the kitchen for many years now, yet many of these tips, and answers to frequently asked questions, are new to me. In fact, for cookbook lovers, much of "Cooking School Secrets For Real-World Cooks" reads almost like a novel. You have to love cookbooks to understand what I mean!!

The book is divided into three major sections. The first is Cooking Basics, and while I am familiar with much of the information, I found the sections on Creative Cooking, How Cooking Changes The Texture And Flavor of Foods,. Cooking With The Seasons, and Understanding Your Palate to be of particular interest. The page layout is attractive and well organized, and there are helpful illustrations throughout.
Read more ›
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
21 of 21 people found the following review helpful By M. Wallingford on June 23, 2005
Format: Paperback
I have had this book for a few weeks and am declaring it without a doubt my new favorite cookbook. It has already become my go-to for all occasions. The weeknight chili has become my latest quick and satisfying dinner, I took the zucchini olive oil cake to a party last week and was deluged with requests for the recipe. Everything is delicious and the recipes are so easy to follow! This will be my hostess gift, wedding gift, birthday gift and housewarming gift for the seasons to come!
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
20 of 22 people found the following review helpful By Lynn Harnett VINE VOICE on June 30, 2005
Format: Paperback
A must for every cook's reference shelf, this is packed with useful and well-organized information on techniques, tools, and ingredients and includes 100 recipes that convey a further wealth of general and specific information.

After an intro on the basics, from mise-en-place to plate presentation, the book is organized by course. Each chapter begins with a chart of recipes showing which are quick, make-ahead, and/or vegetarian, a "Secrets of Success" feature which offers guidelines for shopping, storing, and cooking, and a few frequently asked questions.

In addition each recipe includes more "secrets." French Onion Soup, for instance, advises a Dutch oven and European-style unsalted butter for the slow onion caramelization, a food processor for the vast quantity of onions, several methods for keeping oniony tears to a minimum, advice on cutting the bread, and the tip that onions and potatoes stored together cause each other to rot.

The amount of information is vast, but the book is so well organized it never seems overwhelming. A cooking class between covers, it includes all the basics, from stock to risotto, from brining meats to sweating vegetables, from planning a menu to picking the perfect melon. Carucci hits on safety issues in storing, cooking and cooling foods and tells which dozen fruits and vegetables should be purchased organic in order to avoid 90 percent of ingested pesticides. She doesn't shy away from recommending brands either, be it coconut oil or cookware.

Recipes like Braised Short Ribs, Poached Salmon with Shortcut Hollandaise, Turkey Mole, Wild Rice Pilaf, Polenta, Roasted Root Vegetables and Devils Food Cake lend themselves to advice that can be used in numerous other contexts. Invaluable for the beginner, this opinionated, lively book contains useful tips and ideas for cooks at any level of skill.

- Portsmouth Herald
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
17 of 18 people found the following review helpful By Joyce Ehrenberg on June 5, 2005
Format: Paperback
We followed the authors advise and threw a Timpano Pary. Our menu included Timpano and Zabaglione receipts from Cooking School Secrets for Real-World Cooks and a delicious green salad.

The entire timpano dish was prepared with our guests. The receipt was easy to follow and the "professional tips" assisted us in preparing a dish that was as beautiful as it was DELICIOUS! What a great way to spending an evening . . . good company, good food and good wine.

We have tried several recepies from the book and have had excellent results each time.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
13 of 13 people found the following review helpful By Carrie A. Kartman on June 29, 2005
Format: Paperback
The only danger in picking up this cookbook is that you may never get to the cooking, because it's so easy to just sit and read it. However, once we tried the first recipe (Rigatoni with Sausage and Mushroom Ragu, yumm) we had to force ourselves to keep exploring others, because it was so good we kept making it again and again. A jewel of a cookbook.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
13 of 14 people found the following review helpful By Maureen on June 8, 2005
Format: Paperback
This cookbook is great. It has very good and easy to follow recipes. The special part of this book is that it gives home chefs those extra tips and secrets that raise your cooking to another level. I absolutely love this book and highly recommend it.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again

Most Recent Customer Reviews


What Other Items Do Customers Buy After Viewing This Item?