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Jill Prescott's Ecole de Cuisine: Professional Cooking for the Home Chef Hardcover – March 1, 2001
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.
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 Knoblauch
Copyright © American Library Association. All rights reserved
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Top customer reviews
And, there's no hot air with this writer, Jill Prescott, either. She's a personal friend of, protege/student of and heir-apparent to the great Julia Child, and her knowledge and expertise in the ancient art of French cuisine shows through in every page. You'll simply love Jill's self-confident and opinionated candor and wit, which comes across completely in this beautifully written and easy-to-follow book.
Best of all, the recipes actually work. You can also see exactly what the finished products will look like with the luscious and mouth-watering photography throughout the book.
It's obvious that this woman knows what she's talking about and is beholden to no one, especially the corporations that push fake foods like margarine, twinkies and canned chicken broth.
If you haven't seen her PBS series, "Jill Prescott's Ecole de Cuisine," don't miss it. The best parts are when she blasts poorly made commercial products like Jello, calls many low-brow American favorite foods "dog food" and openly mocks some junk food that she "wouldn't even feed to her dog," she says. This on-screen charisma translates directly into this book. She makes me laugh out loud when she writes such statements as "I'm not opinionated -- I'm right!" And you know what? She really is right.
I bought two more of these books for my cooking friends, and will probably pick up a few more! Highly recommended.
Jill does indeed know what she's been taught, does it well, and teaches it well. Her book is well put together, the organization great, presentation lovely... sturdy, reliable French Technique, the recipes solid. However, those who are fans of Julia Child and Jacques Pepin will find it redundant and lacking the earthy "come into my kitchen and make yourself at home" hospitality of their writing. You are clearly on one side of the table with Jill and you are there to learn, not contribute.
A word to the wise: if you're dieting or on a cholesterol or any other special needs diet, this is not the book for you. It is not designed to work around any dietary needs, but to present French Cooking in it's traditional (and best) form: rich & without skimping on the fat.
The Pork chops w/carmalized apples, calvados, cider and cream..mmmmmmm! I tried w/apple brandy to make sure we liked it before splurging on the imported Calvados,..MY SUGGESTION..go ahead and splurge the first time around, you won't be disapointed! My kids liked the reduction better before adding the cream, but both were delicious!
There are so many fun and delicious recipes in this book that are so easy you will impress your friends and family with these recipes! I can't wait for Jill Prescott's next cookbook. She also has a website you can check out! :) If I lived closer I would be taking her cooking classes.