Culinary School: The Cookbook
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Culinary School: The Cookbook Overview
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
Restaurant critic, food journalist, and author, S.J. Sebellin-Ross (www.FormeofCury.com) is a top-selling writer whose books include the bestselling memoir of her time as a culinary school student: “Culinary School: Three Semesters of Life, Learning, and Loss of Blood,” with foreword by a James Beard Award-winning author. To see all of the popular Culinary School ebooks, search for “SJ Sebellin-Ross” or simply click the author name, above. Sebellin-Ross also writes for publications including "The Washington Post," teaches food writing, and is invited to speak at events such as the BlogHer Food Conference.
Culinary School: The Cookbook Specifications
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
Restaurant critic, food journalist, and author, S.J. Sebellin-Ross (www.FormeofCury.com) is a top-selling writer whose books include the bestselling memoir of her time as a culinary school student: “Culinary School: Three Semesters of Life, Learning, and Loss of Blood,” with foreword by a James Beard Award-winning author. To see all of the popular Culinary School ebooks, search for “SJ Sebellin-Ross” or simply click the author name, above. Sebellin-Ross also writes for publications including "The Washington Post," teaches food writing, and is invited to speak at events such as the BlogHer Food Conference.
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