Learning the Basics: A Home Cook's Guide to the Kitchen: A step-by-step guide to learning the basics

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9780557364084: Learning the Basics: A Home Cook's Guide to the Kitchen: A step-by-step guide to learning the basics

This book is designed to help the beginning cook and the cook with some experience to learn the basic skills taught to the professional cook. The book is written to follow the same sequence of skills building as taught in most professional culinary schools.In addition to over 100 foundation recipes, the book includes chapters on Nutrition, Food Safety, Equipping the Kitchen, Knife Skills and Tips and Tricks

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About the Author:

Currently, I am an Associate Professor of Culinary Arts at Drexel University in Philadelphia. I am the former Executive Chef and Food and Beverage Director at the Manor at Middletown Country Club, Langhorne, PA, and Author of Learning the Basics: A Home Cook's Guide to the Kitchen. Perhaps, I am best known as a nationally recognized Food Stylist, Culinary Educator and Product Demonstrator. Throughout the late 1960s and the 1970s, I worked in a number of food service operations - fast food, family style, resorts and country clubs in the Midwest. In 1979, I received a Bachelors Degree from Indiana University in 1982.

After a successful 12 year career in Television Advertising Sales Management with NBC and CBS, I took the opportunity to return to my first love - food, and after receiving a formal degree in the Culinary Arts, I strove to marry my love of food with the experience in advertising.

During the mid 1990s, my work has taken me into such well known houses as Deux Cheminee in Philadelphia; The Restaurants at Peddler's Village in Lahaska, PA; and the Blue Bell Country Club in Blue Bell PA. In 1997, it was my honor to study with Chef Michael Meunier at Le Grand Monarque Hotel in Chartres France. In addition, I am involved in a number of Television shows dedicated to food including: "Epicurious TV" on the Travel Channel; "Food Fantasies" formally on the Food Network, and "Christina Cooks" on PBS.

I am a former member of the Board of Directors of the Delaware Valley Chef's Association: a Certified Serve Safe instructor for the National Restaurant Association; I have been honored by inclusion in the 2000 International Who's Who and I am a member of the International Association of Culinary Professionals. Member of the Philadelphia Firm Organization.

Review:

"its like going to Culinary School by the pool..... -- Bill Mummert, Fosters Gourmet Cookware

'...It (the book), takes readers step by step through what they need to know in the kitchen..." -- Betty Cichy, Bucks County Courier Times, Jan 28, 2004

practical knowledge is peppered though Chef's book, which covers everything from knife skills, to a glossary of terms and techniques -- Amy Brummer, Time Off, bucks County, April, 30, 2004

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Book Description Lulu.com. Paperback. Book Condition: New. 348 pages. Dimensions: 9.2in. x 6.1in. x 0.8in.This book is designed to help the beginning cook and the cook with some experience to learn the basic skills taught to the professional cook. The book is written to follow the same sequence of skills building as taught in most professional culinary schools. In addition to over 100 foundation recipes, the book includes chapters on Nutrition, Food Safety, Equipping the Kitchen, Knife Skills and Tips and Tricks This item ships from multiple locations. Your book may arrive from Roseburg,OR, La Vergne,TN. Paperback. Bookseller Inventory # 9780557364084

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