Jill Prescott's Ecole de Cuisine: Professional Cooking for the Home Chef

by Jill Prescott

In her debut book, teacher, cooking school owner, and TV show host Jill Prescott shares her knowledge and love of food with readers, starting with the basics of equipment and finishing with recipes... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 1580082904
• ISBN13: 9781580082907
• Release Date: March 2001
• Publisher: Ten Speed Press
• Length: 259 Pages
• Weight: 1.55 lbs.
• Dimensions: 0.8" x 7.6" x 9.4"

Customer Reviews

A Great Source for Classics your Guests will Gush Over

A great book, nicely illustrated, and very "doable" receipies with recommedations on complementary dishes.We always receive complements on the dishes, and sell many additional books once the dinner guests find out!Jill is opening her new Cooking School May 22nd in Chicago. Located in the Merchandise Mart, it is a fabulous location with many more classes. Check out www.jillprescott.com

Jill Prescott's Ecole de Cuisine

I bought the book after watching Jill Prescott's PBS series. The recipes are just as good as the show. Everything is clear and well written. I have great success with all the recipes. I like her straightforward approach to the classics. This is one of my favorite books. She is a superb teacher both on TV and in her book!

Jill Prescott's Ecole de Cuisine

I watch Jill Prescott's PBS show in Manhattan. I purchased this book and found it to be one of the best recipes books ever. The chef explains recipes very well. The book has many important basic recipes in one compact book. I have thoroughly enjoyed the book and the show. I even hope to go to her Chicago cooking school. Everything I made turns out perfectly. I have made some impressive meals!

Excellent Course in French Cooking!

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.

BEST FRENCH TECHNIQUE COOKBOOK EVER

This book is so wonderfully and witfully written. Where has she been all this time. She has a cooking school adjacent to writting this book. The recipes are clear and concise. I can't wait for the next book to come out. She was classicaly trained in France at the most pretigious schools such as LaVarenne, and Ritz, and Le Courdon Bleu. I am going to definetly visit her cooking school. A wonderful gift, and a wonderful concept.