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Jill Prescott's Ecole De Cuisine: Professional Cooking for the Home Chef
by Jill Prescott and Kelly Shields
Available from Amazon
$3.40
|
Features
Hardcover: 276 pages
Publisher: Ten Speed Press March 2001
Language: English
ISBN-10: 1580082904
ISBN-13: 978-1580082907
Product Dimensions:
9.4 x 7.6 x 0.8 inches
Shipping Weight: 1.6 pounds
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 Knoblauch
Copyright © American Library Association. All rights reserved
Reader Reviews
Finally, here's a cookbook that will teach you how to prepare dishes the way the world's greatest French chefs do without boring you to tears. Impress your friends and lovers with cooking secrets that are used in the finest restaurants in the world. 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.
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Jill Prescott's Ecole De Cuisine: Professional Cooking for the Home Chef
by Jill Prescott and Kelly Shields
Available from Amazon
$3.40
|
|
