101 Things I Learned® Books for the sophisticated beginner
in Culinary School Availability may be limited. Updated edition coming
soon from Crown/Penguin Random House.

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"...a culinary crash course sure to surprise and enlighten even the most informed gourmands."  —Publisher's Weekly (starred review) 


This installment in the popular 101 Things I Learned® 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."

Louis Eguaras, former White House chef and current Department Chair at the Institute of Culinary Education, provides readers with an overview of food preparation, cooking, and presentation, and insights into surviving and thriving 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.


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 About the Author
Louis Eguaras is Department Chair and Lead Culinary Professor at the Institute of Culinary Education in Los Angeles. A former White House chef, he has cooked for many foreign dignitaries and celebrities, including Nelson Mandela, Tom Hanks, Anthony Hopkins, Oliver Stone, and the Rolling Stones. He lives in Valencia, California.








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