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Prep School: How to Improve Your Kitchen Skills and Cooking Techniques by [James P. DeWan]

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Prep School: How to Improve Your Kitchen Skills and Cooking Techniques Kindle Edition

4.5 out of 5 stars 152 ratings

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Product description

About the Author

James P. DeWan is a chef, culinary instructor and award-winning food writer. His Chicago Tribune column, "Prep School," is now in its fifth year, and he has served on the culinary faculty at Kendall College in Chicago. James lives in Chicago, IL. The Chicago Tribune, founded in 1847, is the flagship newspaper of the Tribune Company. Its staff comprises dedicated, award-winning journalists who have authored many best-selling books.
--This text refers to the hardcover edition.

Review


"[James P. DeWan]'s column takes sometimes difficult techniques and breaks them down for home cooks in a focused, straightforward, often funny and always helpful manner." --Chicago Tribune

"[James P. DeWan]'s column takes sometimes difficult techniques and breaks them down for home cooks in a focused, straightforward, often funny and always helpful manner."--Joe Gray"Chicago Tribune" (02/19/2014)


"[James P. DeWan] s column takes sometimes difficult techniques and breaks them down for home cooks in a focused, straightforward, often funny and always helpful manner." Chicago Tribune"

Awards and Praise for James P. DeWan's "Prep School"
2014 Finalist for International Association of Culinary Professionals (IACP) Award for Best Compilation Cookbook
"[James P. DeWan]'s column takes sometimes difficult techniques and breaks them down for home cooks in a focused, straightforward, often funny and always helpful manner." Joe Gray, "Chicago Tribune"
"["Prep School"]'s intention is to teach readers how to become better cooks, and this involves understanding the basics of prep work and good kitchen skills. . . . Add color photos throughout and you have an exceptional winner for cooks at any level of expertise." "Midwest Book Review"
"From cooking with booze to conquering crab cakes, reading James P. DeWan's column has helped me graduate from cooking like I still live in a college dorm." "RedEye"
"Prep School" is a good primer for beginning cooks and an excellent reference for experienced cooks needing a refresher. The book is very readable, the techniques and methods explained in simple language, and most important, the recipes are easy to replicate and execute. . . . If you really want to learn how to cook or take your cooking to the next level, "Prep School" should be a major addition to your cookbook library. Better, just keep it on the counter, as you will refer to it often." Peter Bella, ChicagoNow""

Awards and Praise for James P. DeWan's Prep School

2014 Finalist for International Association of Culinary Professionals (IACP) Award for Best Compilation Cookbook

"[James P. DeWan]'s column takes sometimes difficult techniques and breaks them down for home cooks in a focused, straightforward, often funny and always helpful manner." --Joe Gray, Chicago Tribune

"[Prep School]'s intention is to teach readers how to become better cooks, and this involves understanding the basics of prep work and good kitchen skills. . . . Add color photos throughout and you have an exceptional winner for cooks at any level of expertise." --Midwest Book Review

"From cooking with booze to conquering crab cakes, reading James P. DeWan's column has helped me graduate from cooking like I still live in a college dorm." --RedEye

Prep School is a good primer for beginning cooks and an excellent reference for experienced cooks needing a refresher. The book is very readable, the techniques and methods explained in simple language, and most important, the recipes are easy to replicate and execute. . . . If you really want to learn how to cook or take your cooking to the next level, Prep School should be a major addition to your cookbook library. Better, just keep it on the counter, as you will refer to it often." --Peter Bella, ChicagoNow

--This text refers to the hardcover edition.

Product details

  • ASIN ‏ : ‎ B01I8S5G8Q
  • Publisher ‏ : ‎ Agate Surrey; Illustrated edition (9 August 2016)
  • Language ‏ : ‎ English
  • File size ‏ : ‎ 56891 KB
  • Text-to-Speech ‏ : ‎ Enabled
  • Screen Reader ‏ : ‎ Supported
  • Enhanced typesetting ‏ : ‎ Enabled
  • X-Ray ‏ : ‎ Enabled
  • Word Wise ‏ : ‎ Enabled
  • Print length ‏ : ‎ 470 pages
  • Customer Reviews:
    4.5 out of 5 stars 152 ratings

About the author

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James P. DeWan is a chef, award-winning culinary instructor and award-winning food writer, but his path to the culinary world was nothing if not circuitous. After completing a Master of Divinity degree at Chicago Theological Seminary, he spent the better part of two decades playing music, as an accompanist to some of the world’s greatest Irish traditional musicians on recordings and stages across the U.S. and Europe, as a staff songwriter for the Acuff-Rose Publishing Company of Nashville (home to Hank Williams, the Everly Brothers and Kenny Chesney), and as an instructor on the faculty of the Old Town School of Folk Music.

Always a passionate and self-taught home cook, he turned a one-off invitation to contribute to the Chicago Tribune into a regular presence in that paper’s Good Eating section as well as numerous other local and national publications, including Plate Magazine, North Shore Magazine and Restaurants and Institutions.

As his presence on the culinary scene grew, he earned a degree in Le Cordon Bleu Culinary Arts at the Cooking and Hospitality Institute of Chicago (CHIC). Before long, he put his twenty years teaching experience to use, returning to CHIC, first as a writing instructor, and later on the culinary faculty. Since 2008 he’s served on the faculty of Kendall College’s School of Culinary Arts, rated one of the top 10 culinary programs in the country. He was the recipient of that school’s 2012 Excellence in Teaching Award.

His Chicago Tribune column, Prep School, now in its tenth year, offers in-depth and lighthearted instruction in classic culinary methods and techniques. A collection of his columns were published in ebook form in the fall of 2012, where it reached the #1 position on Amazon’s Top 100 Professional Cooking chart. A hardcover edition was published in 2013.

He is also the author, with Jeffrey Elliot, of The Zwilling J. A. Henckels Complete Book of Knife Skills: The Essential Guide to Use, Techniques and Care (Robert Rose Publishing, 2010).

DeWan lives on Chicago’s northwest side with his lovely wife and two excellent children.

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Wolfgang Hürter
3.0 out of 5 stars idées malin mais pas de vrai structure
Reviewed in France on 27 April 2021
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nygman
5.0 out of 5 stars Great boot camp in a book
Reviewed in the United States on 29 July 2021
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Richard The Buying Hearted
5.0 out of 5 stars Prep School Is A Real Winner!!
Reviewed in the United States on 14 December 2012
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Shopper757
5.0 out of 5 stars This book is brilliant!
Reviewed in the United States on 2 June 2021
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Rae L.
5.0 out of 5 stars Very happy to add this to my cookbook collection
Reviewed in the United States on 24 December 2014
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