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Culinary School: The Cookbook Kindle Edition

4.5 out of 5 stars 2 customer reviews

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Length: 94 pages Enhanced Typesetting: Enabled

You Have It Made: Delicious, Healthy, Do-Ahead Meals by Ellie Krieger
"You Have It Made" by Ellie Krieger
 You Have It Made helps you turn your fridge and freezer into a treasure chest of satisfying, good-for-you meals. Learn more | See related books

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Editorial Reviews

Review

"It's a glorious book, full of glorious recipes. It's just like going through culinary school with all the amazing flavors and incredible recipes and wonderfully helpful instructions so everything comes out just perfect."
Toni Hamilton

About the Author

Internationally published restaurant critic and journalist, S.J. Sebellin-Ross has written for newspapers, magazines, and websites including The Washington Post, The Los Angeles Times, The Toronto Star, Parenting, CNET, and The New York Times. She has reviewed James Beard award-winning restaurants, been translated into more than 37 languages, and has been invited to speak at events including The Association of Journalists and the BlogHer Food Conference.

A top-selling author, Sebellin-Ross (sebellin-ross.com) has written more than 10 books including 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 must-read 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.

Product Details

  • File Size: 236 KB
  • Print Length: 94 pages
  • Publication Date: January 18, 2014
  • Sold by: Amazon Digital Services LLC
  • Language: English
  • ASIN: B005LD2WNO
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Not Enabled
  • Lending: Enabled
  • Enhanced Typesetting: Enabled
  • Amazon Best Sellers Rank: #1,048,935 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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More About the Author

Internationally published restaurant critic, cookbook author, and journalist, S.J. Sebellin-Ross has been published in newspapers, magazines, and websites including The Washington Post, The Los Angeles Times, Parenting, CNET, and The New York Times. Sebellin-Ross has reviewed James Beard award-winning restaurants, has been translated into more than 37 languages, and is invited to speak at events including The Association of Journalists and the BlogHer Food Conference.

A top-selling author, Sebellin-Ross (sebellin-ross.com) 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 popular 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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Top Customer Reviews

Format: Kindle Edition Verified Purchase
With cookbooks I find that I have phases in my life where I want to experiment and try new things and so I find a cookbook that caters to that...but then I get over the phase and the cookbook gets forgotten. There is however one thing I will never get sick of and that is cooking time-tested things. When I saw this book I KNEW it would be exactly what I wanted because where else do you learn to cook those most important, most loved dishes than at a culinary school?

Even better, the recipes are written very clearly and arranged in a way that made cooking a very simple flow. The author clearly thought this through and clearly knows their stuff.

The french onion soup recipe is probably my favorite. Classic, tasty, so easy.
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Format: Kindle Edition Verified Purchase
I've been through a lot of cookbooks in my life. I've read plenty of work from the likes of Giada De Laurentiis and Ina Garten and Thomas Keller. They all have their strengths. What I took away from this cookbook? No-nonsense, high-quality recipes written with an attention to detail that I really came to appreciate. The author paid attention to the process of making each meal and her in-depth description of what to do, and when, and how made me realize that her method was always best. And that I've been doing some things incorrectly all my life. No, I won't admit which ones!!
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