Only once in a while do you find someone that has both the talent and passion about what they are doing. Jill Prescott is that type of Chef and teacher. I had the good fortune to attend a couple of her schools over the past several years. Her Northern Italian cuisine class was the hands-on experience that I needed after vacationing in Europe a couple of years previously. Jill's classes helped me develop my basic culinary skills and to have more confidence in the kitchen tackling all types of recipes. Under Jill's tutelage I went thru her French Bistro course and had a wonderful experience in doing everything from preparing French Onion Soup, Fougasse, Tapenade, Sea Bass with Lemon Pernod Sauce, Pesto, Roquefort and Onion Quiche, to Grand Marnier Chocolate Cake". Those were just a few of the dishes on day one. You should have seen what we prepared the other two days....

Attending Jill Prescott’s Culinary School in Chicago was a wonderful experience. For me, taking these classes was something I always wanted to do. As an adult, I was a decent cook and baker, but wanted to deepen my understanding of French and Italian cuisine. I signed up for this course that was a general overview of the essentials of cooking for both of these cultures. I learned the importance of good ingredients, and have a much better appreciation for the technique involved in making such wonderful dishes – especially the French degustations The class was very convenient for me since I live in the suburbs. I attended a weeklong class downtown Chicago from 10:00 – 3:00. The classes were small with a varied age group. This hands on class was very structured yet very interactive. All of the prep for classes was done ahead of class time, so that Jill and the visiting chefs could cover a considerable amount of material on a daily basis. We learned the technique for making a wide variety of food preparations, i.e., broths, sauces, making pastry, making pasta. The “pièce de résistance” was when our creations came out of the oven or off the stove at the end of the day and we would all sit down together with a glass of wine and taste everything. Our learning didn’t stop at the end of the week. The real challenge was when we all went back to our homes and tried these dishes for our families and friends. Jill was still available by e-mail when we had trouble “on the outside”. I am proud to say that I can truly make an apple tarte tatin that is good enough for my mother-in-law who is from Chantilly, France. Thank you, Jill !!!!!

I was drawn to Jill’s classes over and over again because for the first time I was really learning to cook. She taught me how to cook a menu, but more importantly showed me the techniques that applied over a wide range of foods. With other cooking classes, you either get a “show” or a high price dinner party menu that you use once a year. With Jill’s classes you get time honored and tested skills that you actually use in the kitchen and will serve you for years. Be careful…. These classes are addictive!

Jill Prescott's Ecole de Cuisine is a great program to watch for authentic French cooking. She was formally trained in France, and brings the best in French cuisine. The show is a delight to watch, with Jill's endearing personality and style. Most of us can probably learn a thing or two from her, as she is an excellent teacher with extensive experience. Jill is a continuation of Julia Child!

For Christmas, 1997, my wife bought me a one day class at the school on the Cooking of Burgundy. I've always been a fairly serious cook, but after that first class, I was hooked on the school. In the months after that first one, I took three or four more and became a regular at the Ecole. In mid-summer, when the prospect of the show became a reality, Jill asked a number of her students to appear in various episodes of her nationally syndicated PBS cooking series.

Wow, an awesome cookbook. I'm a collector who actually uses my cookbooks, and I have to say this is on of my most used cookbooks by far! I found this in a bargain store and I have to say it is definetly worth buying even at full price! The chicken breasts stuffed with pine nuts and spinach was awesome, and is the favorite of my childrens meals including the pickiest child of all! I used the filling as an appetizer in pie crusts that I made into cresents..

The pork chops with carmelized apples, calvados, cider and cream. ,mmmmmmmm! I tried with apple brandy to make sure we liked it before splurging on the imported calvados.. My suggestion.. go ahead and splurge the first time around, you won't be disapointed! My kids liked the reduction better before adding the cream, but both were delicious!

There are so many fun and delicious recipes in this book that are so easy you will impress your friends and family with these recipes! I can't wait for Jill Prescott's next cookbook. She also has a website. If I lived closer I woudl be taking her cooking classes.

A Great Source for Classics your Guests will Gush Over : 5 Stars

A great book, nicely illustrated, and very "doable" recipes with recommendations on complementary dishes.