Cooking School Secrets for Real-World Cooks: Tips, Techniques, Shortcuts, Sources, Hints, and Answers to Frequently Asked Questions, Plus 100 Sure-Fire Recipes to Make You a Better Cook

I first saw one of the recipes in this treasure trove in my local newspaper; i made it (lemon marzipan cake) and was astounded at its perfection. All because of a little trick the author gives you for perfectly buttering a bundt pan. Since then, I've purchased the book, found the 'to die for' calamari recipe and even followed Linda's instructions for preparing a holiday turkey a new way--though I've baked at least 50 turkeys over the years! This book has already joined my 'top five' cookbook ranks!

This kindlebook Cooking School Secrets for Real World Cooks by Linda Carucci includes an introduction on some of the varied circumstances that shaped why the Cooking School Secrets for Real World Cooks was written (for instance the author explains that the students asked her about a kitchen go to guide). The author explains that the recipes are divided into five sections, a quote by James Beard, the author discusses their views on organic and conventional produce, the author’s writings on menu planning and creative cooking, and more.

My sister checked this book out from the library so many times, our mom decided to buy it for her and got me a copy too. Great book for learning all kinds of cooking tips. You feel like Linda is in the kitchen with you. The recipe for mac & cheese is the best I have ever tasted! I have made it for lots of friends, who have swooned over it so then this book made a perfect gift for them! Have purchased several copies, all received with happiness from my friends.

The information is fairly helpful, but all spread out. You have to go through and look at every recipe to get the tips. I like the background of the recipes Linda gives, and the sources information in the back is pretty helpful. Might have been better if not written as a cookbook with extras.

Complete, speaks in good voice

Linda Carucci, chef and cooking instructor, has written a food reference guide for novice cooks. Her book and recipes include tips and techniques that only a professional would know. Award-winning cooking teacher and chef for over 20 years. She was educated at the California Culinary Academy. The International Association of Culinary Professionals voted her Cooking Teacher of the Year. She is also the Julia Child Curator of Food Arts at COPIA: The American Center for Wine, Food and the Arts in Napa, California. She teaches cooking in the San Francisco Bay Area. This book has received its seal of approval from experts like Thomas Keller, Charlie Trotter and Martin Yan. Reading this book is like attending a cooking course, only the class is at your home. There are some illustrations in this book to aid you in understanding certain techniques. The recipes are also easy-to-read, as well as prepare. Each recipe contains "recipe secrets" for added tips. The book is broken down into chapters: (1) The Basics (Equipment Matters; Knife Skills and Cuts; Mise en Place; Food Safety; Cooking Methods; How Cooking Changes the Texture and Flavors of Food; Using Your Senses When You Cook; Understanding Your Palate; Cooking With The Seasons; Seasoning to Taste; Brining; Attentive Tasting; Menu Planning; Creative Cooking; Plate Presentation); (2) Recipes (Stocks, Soups and Salads; Risottos and Pastas; Seafood, Poultry and Meat Main Dishes; On The Side; Sweet Endings); (3) Seasonal Recipes, Menus and Sources. Indications as to which recipes are Quick, Make Ahead and Last Minute. Some of the recipes you will find in this book are Savory Corn Pudding, Butter Lettuce with Ruby Grapefruit, Avocado and Glazed Walnuts, and Grilled Peach Ice Cream Sundaes with Shortcut Caramel Sauce. This is a good book with a lot of tips and techniques. There are a few recommendations I would make for more advanced cooks, but for new people in the kitchen, this is perfect.

This book is amazing! I have already used it many times over and have only had it a month. Suitable for the beginner and the experienced, so many "secrets" I did not know and now use in my everyday cooking. If you are looking for a perfect cooking book, this is it!

Type was too small for practical use in the kitchen. Ifound the chapter on equipment to be somewhat lacking by not discussing all alternatives such as the section on cutting boards only mentions one type and does not discuss the pros and cons of wood, glass, etc. The tips are all pretty much the same tips and ideas I got from my first copy of "Joy of Cooking" 40 years ago. The best, and certainly not the greatest, portion of the book was the recipes. Several were very good.