2014 Finalist for International Association of Culinary Professionals (IACP) Award for Best Compilation Cookbook
“[James P. DeWan]’s column takes sometimes difficult techniques and breaks them down for home cooks in a focused, straightforward, often funny and always helpful manner.” —Joe Gray, Chicago Tribune
“[Prep School]’s intention is to teach readers how to become better cooks, and this involves understanding the basics of prep work and good kitchen skills. . . . Add color photos throughout and you have an exceptional winner for cooks at any level of expertise.” —Midwest Book Review
“From cooking with booze to conquering crab cakes, reading James P. DeWan’s column has helped me graduate from cooking like I still live in a college dorm.” —RedEye
Prep School is a good primer for beginning cooks and an excellent reference for experienced cooks needing a refresher. The book is very readable, the techniques and methods explained in simple language, and most important, the recipes are easy to replicate and execute. . . . If you really want to learn how to cook or take your cooking to the next level, Prep School should be a major addition to your cookbook library. Better, just keep it on the counter, as you will refer to it often.” —Peter Bella, ChicagoNow
About the Author
James P. DeWan is a chef, culinary instructor, and award-winning food writer. He writes a Chicago Tribune column called “Prep School,” and has served on the culinary faculty at Kendall College in Chicago.
The Chicago Tribune, founded in 1847, is the flagship newspaper of the Tribune Company. Its staff comprises dedicated, award-winning journalists who have authored many best-selling books.