101 Things I Learned ® in Culinary School

Front Cover
Grand Central Publishing, May 20, 2010 - Business & Economics - 212 pages
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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Copyright Authors Note
There are only two ways to cook
Five knives do 95 percent of the work
Dont buy a matched
A griddle is not a grill a saucepan is not a saucier and a skillet is not a sauté
Kitchen lingo
Mise en place
Chapter 7
Shake hands with a knife
Basic knife cuts

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