101 Things I Learned® in Culinary School (Second Edition)

By: Matthew Frederick, Louis Eguaras

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Hardcover | 12 May 2020

At a Glance

Hardcover
216 Pages

Dimensions(cm)
2.6 x 13.4 x 18.6

Hardcover

RRP $32.99

$32.75

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An informative, illustrated guide to food, cooking, and the culinary profession by a former White House chef.

"This book is all meat with no fat....sure to surprise and enlighten even the most informed gourmands." --Publishers Weekly (starred review of the First Edition of 101 Things I Learned in Culinary School)

A chef must master countless techniques, memorize a mountain of information, and maintain a zenmaster's calm. This book illuminates the path to becoming a culinary professional by sharing important kitchen fundamentals and indispensable advice, such as:

Practical how-to's, from properly holding a knife to calibrating a thermometer to creating a compost pile
Ways to emphasize, accent, deepen, and counterpoint flavors
Why we prefer a crisp outside and tender inside in most foods
Understanding wine labels and beer basics
How to narrow innumerable culinary options to a manageable few, whether selecting knives, oils, thickeners, flours, potatoes, rice, or salad greens
How a professional kitchen is organized and managed to maintain its mission

Written by a culinary professor and former White House chef, 101 Things I Learned in Culinary School is a concise, highly readable resource for culinary students, home chefs, casual foodies, and anyone else trying to find their way around--or simply into--the kitchen.

About the Author

Louis Eguaras is department chair at the Culinary Arts Institute at Los Angeles Mission College, Chef Instructor at the Institute of Culinary Education, and a former White House chef. He has cooked for two U.S. Presidents and numerous dignitaries and celebrities, including Nelson Mandela, Tom Hanks, Anthony Hopkins, and the Rolling Stones. He lives with his wife in Newport Beach, California.

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