Please add my book: Culinary School: How to Talk Like a Chef

[S.J.]

Thank you!
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* Title
Culinary School: How to Talk Like a Chef

* Author(s) name(s)
S.J. Sebellin-Ross

* ISBN (or ASIN)
B005EDMY1Q

* Publisher
S.J. Sebellin-Ross

* Publication date
January 19, 2014

* Format
Kindle Edition

* Description
This is the real language of the restaurant. Not just the words and phrases you'll find in a culinary dictionary, but also the slang, the jargon, and even the abbreviations used by chefs and cooks, maitre d's and servers in real restaurants, every day.

You'll learn what a chef means when they snap, "Two beef for the deuce, one still mooing, one cremated, 86 the fries, and fire the chops for the VIPs at the four-top, extra jus." You'll know what to do if you are asked to "Fill a two-quart Cambro with a brunoise of carrots then calculate its EP weight." And you'll know what is expected if you are told to "Grab the rondeau, par cook the potatoes, then put them on a sheet pan in the lowboy."

Created by the professionals who live and breathe restaurants, this is the only book that will teach you everything from the French cooking terminology to the industry slang every cook must know to survive. And when you are done, you'll be able to speak and understand the secret language of the chef.

* Link to cover on a NON-BOOKSELLER site, such as a publisher site, an author site, etc. No B&N or other bookseller links can be used as sources for covers or other book data, with the (recently-changed) exception of Amazon and its subsidiaries.
http://www.amazon.com/Culinary-School...

[Z-squared]

done:
https://www.goodreads.com/book/show/2...

[S.J.]

You appear to be everywhere! :) Thank you again.