Free Ebook 101 Things I Learned in Culinary School, by Louis Eguaras
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101 Things I Learned in Culinary School, by Louis Eguaras
Free Ebook 101 Things I Learned in Culinary School, by Louis Eguaras
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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."
- Sales Rank: #213188 in Books
- Published on: 2010-05-20
- Original language: English
- Number of items: 1
- Dimensions: 5.25" h x 1.06" w x 7.25" l, .90 pounds
- Binding: Hardcover
- 212 pages
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.
Most helpful customer reviews
34 of 39 people found the following review helpful.
nice booklet
By mikemac9
If this was published as a 15-page pamphlet I would give it 5 stars. However its not worth the $10.20 Amazon is selling it for. While nominally 200 pages, 1/2 the facing pages just have a simple illustration on them. On the pages that DO have printing, its usually just a paragraph or list of items centered on a page. And the pages are about the size of a large postcard. So while this book *does* have useful info and tips in it, I think of it more as a pamphlet in book form rather than a real book. Picked up for $2-5 it might be worth it, but I think its overpriced at $10.
8 of 8 people found the following review helpful.
Budding chef loved this book
By Margaret M. Winters
I got this for my son for Christmas. He is starting out his career in cooking and I thought it might give him some good tips. The style of the book (one page for one lesson) really made it easy for him to digest and he said he has learned so much from reading this book (hasn't attended culinary school yet). He read it through once and now is going back through it and making notes for himself. He raved about it so much that I''ve started reading it and there is so much I didn't know (even something as simple as don't buy sets of pans - you need different types of pans (i.e. aluminum, cast iron, non-stick, etc) for different cooking methods. I've started picking up some tips that will make cooking easier going forward.
8 of 9 people found the following review helpful.
great for beginners!
By Billie-Jo Tozer
I bought one for myself & one for my stepson (age 16) who desires to go to culinary school. I am not a chef, but I am very fluent and creative in the kitchen. This book is great for picking up tips and tricks, & PERFECT for beginners!
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