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101 Things I Learned in Culinary School
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About 101 Things I Learned In Culinary School
Product Description Louis Eguaras, Vice Chair of the Culinary Arts Department at Los Angeles Mission College, provides readers with a terrific overview of food preparation, cooking, and presentation, along with insights into how to survive and thrive in the culinary profession. 101 illustrated lessons inform the reader on everything from the history of food to how to properly hold a knife, from kitchen organization to food preparation, and from plate presentation to restaurant management. This installment in the popular 101 THINGS I LEARNED® book series will enlighten and entertain readers who are considering or are already enrolled in culinary school, as well as established culinary professionals and casual "foodies." From Publishers Weekly Starred Review. Expanding on the success of his 101 Things I Learned in Architecture School, architect and urban designer Frederick picks the brain of former White House staff chef Eguaras, now a professor at the California School of Culinary Arts. Though slim, this book is all meat with no fat: Eguaras offers tips on everything from calibrating a meat thermometer to getting the most out of a whole chicken, keeping salad dressing from separating (use an emulsifier like mayo or mustard), putting out a grease fire (smother with a pan lid, never use water) and identifying poisonous foods. Line drawings by architect Frederick provide clear illustration of Eguaras's concepts, as well as clever cartoon counterpoints. Peppered with cogent quotes and trivia (the world's oldest cookbook was written by a first century Roman), this culinary crash course is sure to surprise and enlighten even the most informed gourmands. Other volumes in the 101 Things series are set to follow. Review "...this book is all meat with no fat....sure to surprise and enlighten even the most informed gourmands." -- Publisher's Weekly (starred review) About the Author Louis Eguaras is Vice Chair of the Culinary Arts Department at Los Angeles Mission College, where he teaches courses in international cuisine and food history. Previously, he was a chef and instructor at the renowned Le Cordon Bleu Program at the California School of Culinary Arts, and served as a Staff Chef at the White House and Camp David, and Executive Chef and Marketing Manager in several other settings. Matthew Frederick is an architect, urban designer, and the creator of the 101 THINGS I LEARNED® book series. He has taught architecture, urban design, and urban planning at a number of colleges and universities. He lives in Hudson, New York.
