About Cooking 101

Would you like to attend cooking class without ever leaving the comfort of your own kitchen?
 
It's possible with the help of Cooking 101, the ultimate interactive cooking program. Now, you can broaden your culinary horizons with the able assistance of veteran Chef Jean-Pierre, founder of the highly decorated Left Bank Restaurant which has been repeatedly honored by Gourmet Magazine, Bon Appetit, Conde Nast and Travel and Leisure over the last two decades.

Thanks to the debut of Cooking 101, cooking novices can now learn the tricks of the trade firsthand from Chef Jean-Pierre. Whether your goal is to simply become familiar with the basics of cooking or to create epicurean breakfasts, lunches and dinners, Cooking 101 has something for everyone. But it's the cookbook's companion that makes Chef Jean-Pierre's so innovative. Accompanying the cookbook is a five-disk DVD set featuring Chef Jean-Pierre. Instead of attending the popular five day class, you can bring Chef Jean-Pierre into your own home and learn from the master at your convenience. Our interactive cooking program comes complete with more than 50 mouthwatering recipes including Roasted Filet Mignon Caramelized Onions Blue Cheese, Shrimp Lemon Orzo, Raspberry White Chocolate Creme Brulee and more. Unlike other cookbooks that leave readers wondering what their finished product will look like, Chef Jean-Pierre's gourmet guide has stunning visuals of each prepared dish in living color.

Much more than a run-of-the-mill cookbook, Chef Jean-Pierre's Cooking  101 transforms its pupils from amateurs to aficionados in a matter of  days. With this accomplished chef at the helm, you'll not only learn   your way around the kitchen with finesse, you'll develop a passion for  preparing the kind of world-class meals that'll leave your palate pleading for more.

Just hear how other satisfied customers have responded to our Cooking 101 program:

"I want you to know that the five classes I attended at your school have added a wonderful dimension to my life as I -- late in life -- learn to cook for one. Now I have made crusted salmon, crusted rack of lamb, crunchy yellowtail, stuffed chicken breast, sweet potato mash, etc... Your cookbook and DVDs have shown me how to dice onions and peppers (which I had been doing all wrong), inspired me to buy a few new knives and pots. You are a wonderful teacher and have my sincere thanks for what you have done to enrich my days."

Sincerely,Allan

"I received my book today and I love it. I liked the way you explained the tools, oils, mustards, etc. I plan on giving the book to friends as gifts in the future. Thank you,"

Debbie