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Culinary School: The Cookbook [Kindle Edition]

S.J. Sebellin-Ross
4.5 out of 5 stars  See all reviews (2 customer reviews)

Kindle Price: $5.99

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Book Description

Chocolate stout crème brûlée, rich and deep and dark. Warm salad with snap-crisp bacon and plump poached eggs. Mussels in fiery curry sauce laced with luscious coconut milk. Red onions caramelized with sweet yellow butter and fragrant herbes de Provence.

“Culinary School: The Cookbook” contains the tried and true recipes created by chefs, perfected in restaurants, and given to students as shining examples of the best-of-the-best.

There are appetizers, such as the incredibly simple, overwhelmingly impressive shrimp on toast with a citrus beurre blanc. Salads including the picnic-fresh corn salad with cherry tomatoes and fresh basil. You’ll get entrées, such as the company-pleasing pork stroganoff, and addictively good vegetables, including the succulent pan-fried eggplant in tomato sauce. You’ll get starches and sauces, from the scrumptious basil and ricotta gnocchi to the jewel-toned apple chutney. And, you will get show-stopping desserts including a vanilla-scented, mile-high apple pie.

Along the way, you’ll also get cooking tips straight from culinary school including how to strip the leaves off a tarragon stem. How to tell when oil is the ideal temperature for cooking. How to safely substitute ingredients, perfectly salt food, and expertly caramelize ingredients to give them incredibly rich color and flavor.

And, best of all, you’ll get culinary school anecdotes. You’ll read about the day all cooking ground to a halt due to one, little mistake. You’ll learn about fava beans shooting across the kitchen with Superman speed. And you’ll even read about the key ingredient no one ever guessed was missing from the tangerine vinaigrette.

ABOUT THE AUTHOR
Noted restaurant critic, food journalist, and cookbook author, S.J. Sebellin-Ross (www.FormeofCury.com) 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; “Culinary School: 101 Things Every Culinary Student Should Know Before They Go,” considered the must-read book for anyone interested in culinary school and food; 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.

Sebellin-Ross, who has more than a decade of experience writing for publications including "The Washington Post," “Parenting,” and the “New York Times,” and is invited to speak at events including the BlogHer Food Conference, previously wrote for clients such as DreamWorks and HBO and taught public relations for schools such as Mediabistro and UC Berkeley. To see all the popular Sebellin-Ross titles, click the author name, above.


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: 189 KB
  • Print Length: 94 pages
  • Sold by: Amazon Digital Services, Inc.
  • Language: English
  • ASIN: B005LD2WNO
  • Text-to-Speech: Enabled
  • X-Ray:
  • Lending: Enabled
  • Amazon Best Sellers Rank: #606,713 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Customer Reviews

4.5 out of 5 stars
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Most Helpful Customer Reviews
2 of 2 people found the following review helpful
5.0 out of 5 stars EXACTLY what I was looking for 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.
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2 of 2 people found the following review helpful
4.0 out of 5 stars Needed a cookbook: This fit the bill perfectly 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!!
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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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