Kindle Price: $4.99

These promotions will be applied to this item:

Some promotions may be combined; others are not eligible to be combined with other offers. For details, please see the Terms & Conditions associated with these promotions.

Deliver to your Kindle or other device

Deliver to your Kindle or other device

Flip to back Flip to front
Audible Narration Playing... Paused   You are listening to a sample of the Audible narration for this Kindle book.
Learn more

Get the Free Kindle App

Enter email or phone number to get a link

Processing your request...

Culinary School: The Cookbook Kindle Edition

2 customer reviews

See all formats and editions Hide other formats and editions
Amazon Price New from Used from
Kindle
"Please retry"
$4.99

Length: 94 pages Enhanced Typesetting: Enabled

Best Books of the Month
Best Books of the Month
Want to know our Editors' picks for the best books of the month? Browse Best Books of the Month, featuring our favorite new books in more than a dozen categories.

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, Inc.
  • Language: English
  • ASIN: B005LD2WNO
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Not Enabled
  • Lending: Enabled
  • Enhanced Typesetting: Enabled
  • Amazon Best Sellers Rank: #744,940 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
  •  Would you like to give feedback on images?


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.

Customer Reviews

5 star
50%
4 star
50%
3 star
0%
2 star
0%
1 star
0%
See both customer reviews
Share your thoughts with other customers

Most Helpful Customer Reviews

3 of 3 people found the following review helpful By Tonya Bowas on May 31, 2014
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.
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
3 of 3 people found the following review helpful By G. Riwal on December 24, 2013
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!!
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

Forums

There are no discussions about this product yet.
Be the first to discuss this product with the community.
Start a new discussion
Topic:
First post:
Prompts for sign-in
 


What Other Items Do Customers Buy After Viewing This Item?