From Library Journal
Prescott runs a cooking school in Wisconsin, and her public-television cooking show has just begun appearing nationwide. In a good introductory section (which is also opinionated she regards canned broth, for example, as "swill"), she covers ingredients, equipment, and techniques, then follows with the recipes that make up the core of her school's curriculum, from stocks and "master" sauces through desserts. Although the chapters are referred to as lessons, and the recipes are detailed and precisely written, this is more a collection of well-known classic French and Italian recipes than a cooking course. For larger libraries, or as demand dictates.
Copyright 2001 Reed Business Information, Inc.
From Booklist
Jill Prescott's Ecole de Cuisine offers its readers a brief but comprehensive cooking course starting with stocks, sauces, and breads and continuing through soups, meats, and seafoods through desserts. Prescott offers basic introductions to each cooking technique she intends to illustrate. The chef-teacher takes this course national on public television this year, so those seeking grounding in classic cooking technique as developed by the French will appreciate having the book behind the television series.
Mark KnoblauchCopyright © American Library Association. All rights reserved
See all Editorial Reviews
(7)
$22.75
(
