Title: Poorly written and somewhat pointless
Product review: If I had one word to describe this book, it would be "amateurish." It's painfullly obvious a professional editor never went anywhere near this thin manuscript. Among many grammatical sins, the author uses exclaimation marks for nearly everything! Sometimes she uses two!! Not to be unkind, but the author should have considered a writing course along with culinary school. (Before cooking school, she was an aerobics instructor.)If you're interested in this sort of book, read Michael Ruhlman's "The Making of a Chef," which is far superior. Unlike this one, it's a well written and insightful account of what it's like to go to culinary school. That book is based on his experiences at the Culinary Institute of America. Update to review: I also recommend "The Sharper Your Knife, the Less You Cry" by Kathleen Flinn. It's about her experiences at Le Cordon Bleu in Paris, and a truly wonderful read.
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