101 Things I Learned ® in Culinary School

Front Cover
Grand Central Publishing, May 20, 2010 - Business & Economics - 212 pages
19 Reviews
Louis Eguaras, a renowned chef at the Le Cordon Bleu Program at the California School of Culinary Arts, provides readers with a terrific overview of what is truly involved in the preparation, cooking, and presentation of meals. He also provides invaluable insights into just what is involved in making this one's chosen profession.

The book will feature a wide range of illustrated lessons, from how to properly hold a knife... to the history of food... from food preparation and presentation... to restaurant hospitality and management, and much more.

The book will be presented in the distinctive and highly-attractive packaged style of 101 THINGS I LEARNED® IN ARCHITECTURE SCHOOL, and will be the perfect gift for anyone who is thinking about entering culinary school, is already enrolled, or even just the casual chef.
  

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LibraryThing Review

User Review  - StefanieGeeks - LibraryThing

Some useful and interesting tips on the basics and not-so-basics of cooking combined with fun quotes and intriguing black and white drawings. I was especially excited about the easy-to-skim explanations on cheeses and potatoes and their different uses. Read full review

LibraryThing Review

User Review  - Daniel.Estes - LibraryThing

This entry of the 101 Things series is for the cook, from novice to expert, and is applicable whether you're at home or work in the food service industry. A few of my favorite entries include, "Five ... Read full review

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Copyright

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About the author (2010)

Matthew Frederick is an architect and urban designer in Cambridge, Massachusetts. He has taught at a number of colleges and universities, including Boston Architectural College and Wentworth Institute of Technology.

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