101 things I learned in culinary school by Louis Eguaras

Cover of: 101 things I learned in culinary school | Louis Eguaras

Published by Grand Central Pub. in New York .

Written in English

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Subjects:

  • Cookery -- Study and teaching,
  • Cooks -- Training of

Edition Notes

Book details

Other titlesOne hundred and one things I learned in culinary school
Statementby Louis Eguaras with Matthew Frederick.
ContributionsFrederick, Matthew.
Classifications
LC ClassificationsTX661 .E58 2010
The Physical Object
Paginationp. cm.
ID Numbers
Open LibraryOL23735788M
ISBN 109780446550307
LC Control Number2009037647
OCLC/WorldCa440562840

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This installment in the popular THINGS I LEARNED® book 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."/5(56).

Things I Learned in Culinary School may be a small book (approx. 7×5 inches) but it’s packed with a lot of helpful information and advice.

A few things I learned: how cookware and bakeware are measured; when and when not to add salt; proper frying temperatures; and how to pair wine and food/5. “This book is all meat with no fat Sure to surprise and enlighten even the most informed gourmands.”—Publishers Weekly (starred review), on the first edition of Things I Learned in Culinary School A chef must master countless techniques, memorize a mountain of information, and maintain a Zen master’s : Crown Publishing Group.

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Dozens of new lessons and illustrations will get newbies oriented in the kitchen and help experienced chefs perfect their techniques.

Things I Learned in Culinary School by Louis Eguaras with Matthew Frederick is 101 things I learned in culinary school book of a series of Things I Learned in School books and is exactly what it sounds like.

The book is small - approximately 7¼ x 8½ inches. On the right hand side of each page spread is a tip. Things I Learned in Culinary School (Second Edition) Crown Publishing Group by Louis Eguaras, Matthew Frederick An informative, illustrated guide to food, cooking, and the culinary profession by a former White House chef--now in a revised.

Books; Cooking; Food Essays; Things I Learned In Culinary School (second Edition) Things I Learned In Culinary School (second Edition) Author: Eguaras, Louis.

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Louis Eguaras, Vice Chair of the Culinary Arts Department at Los Angeles Mission College, provides readers with a terrific overview of food preparation, cooking, and presentation, along with insights into how to survive and thrive in the culinary profession.

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The book will be presented in the distinctive and highly-attractive packaged style of 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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