101 Things I Learned in Culinary School

What to know. How to think. Where to start.

in Culinary School (Second Edition)

from the Crown division of Penguin Random House

"...sure to surprise and enlighten even the most informed gourmands."
—Publisher's Weekly (starred review) on the First Edition

A chef must master countless techniques and memorize a mountain of information. This book illuminates the path to the culinary profession with indispensable fundamentals and advice, including:
• practical how-tos, from holding a knife to creating a compost pile
• how to emphasize, accent, deepen, and counterpoint flavors
• why we prefer a crisp outside and tender inside in most foods
• wine and beer basics
• how to narrow confusing culinary options, whether selecting knives, oils, thickeners, flours, potatoes, rice, or greens, to a manageable few
• how a professional kitchen is organized and managed to maintain its mission

101 Things I Learned in Culinary School is a concise resource for culinary students, home chefs, casual foodies, and anyone else trying to find their way around—or simply into—the kitchen.

Available at your local bookstore and wherever books are sold
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About the Author
Louis Eguaras is Department Chair and Chef Professor at the Culinary Arts Institute at Los Angeles Mission College and Chef Instructor at Institute of Culinary Education. A former White House chef, he has cooked for many celebrities and dignitaries, including Nelson Mandela, Tom Hanks, Anthony Hopkins, Oliver Stone, and the Rolling Stones. He lives in Newport Beach, California."

A Los Angeles Times and American Booksellers Association bestseller (First Edition)

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