By Mark William Allison
Barron’s Educational Series, Inc, $21.99, 128 pages
Chef Mark William Allison, a Fellow of The Master Chefs of Great Britain, shares some of his cooking know-how in his book 150 Projects to Get You into the Culinary Arts. Geared towards the culinary student, the book discusses such restaurant-related topics as menu creation, kitchen hierarchy and industrial cooking tools. Despite the greater focus on professional cooking, the book is great for the new home cook or someone wanting to learn more about the basics of cooking, such as the difference between a pot and a pan and how to poach an egg. Despite the title, there are more than 150 projects or workouts as they are called in the book. They range from broad suggestions like collecting cookbooks (or ‘cookery books’) to specific tasks like making a burger healthier and the correct way to wash pots. This is not a cook book, but more of a book on how to use a cookbook effectively. A sound investment for the aspiring culinary student, 150 Projects to Get You into the Culinary Arts, with its numerous photos, charts and illustrations, and excellent advice is a fantastic food reference book.
Reviewed by Andrea Klein