These are the wonderful, clever, secret tips and tricks culinary school chefs teach culinary school students. The ones that make cooking faster and easier. The ones that catapult ingredients from the boringly simple to the gloriously sublime. The ones that deliver meals rich with enticing flavors, exhilarating textures, and gloriously heady scents.

Such as the secret ingredient that instantly adds color and texture to every dish. The basic tool in every kitchen that you can use to instantly gauge when cooking oil is the perfect temperature. The simple two-second trick you can rely on to tell you the ideal moment to add food to your sauté pan. And the tips and tricks you need to quickly, easily turn ordinary ingredients into meals succulent with beguiling flavors and incredibly seductive aromas.

Culled from class after class of culinary school chefs, these are the best of the best of the professional tips and tricks. They are not difficult. Nor are they complicated. What they are are the handy, simple, incredibly useful insider tips and tricks chefs use every day to make cooking easier, food tastier, and meals memorably exhilarating. Professional tips and tricks you can use, too, to create the extraordinary professional-quality dishes any chef would be proud to serve.

ABOUT THE AUTHOR
Noted restaurant critic, food journalist, and cookbook author, S.J. Sebellin-Ross (www.FormeofCury.com) is a top-selling writer whose books include "Culinary School: Three Semesters of Life, Learning, and Loss of Blood," the bestselling memoir of her time as a culinary school student; "Culinary School: 101 Things Every Culinary Student Should Know Before They Go," considered the must-read book for anyone interested in culinary school and food; and "How to Write about Food: How to Become a Published Restaurant Critic, Food Journalist, Cookbook Author, and Food Blogger," the definitive guide to breaking in and making money as a published food writer.

Sebellin-Ross, who has more than a decade of experience writing for publications including "The Washington Post," "Parenting," and the "New York Times," and is invited to speak at events including the BlogHer Food Conference, previously wrote for clients such as DreamWorks and HBO and taught public relations for schools such as Mediabistro and UC Berkeley. To see all the popular Sebellin-Ross titles, click the author name, above.

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