"...sure to surprise
and enlighten even the most informed
gourmands."
—Publisher's Weekly (starred review) on the
First Edition
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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.
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About the Author |
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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."
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A Los Angeles Times and American Booksellers
Association bestseller (First Edition)
Click on image for PDF page
samples |