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1 Beaverton Cooking and Food- Culinary Reference

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101 Things I Learned (TM) in Culinary School

by

101 Things I Learned (TM) in Culinary School Cover

 

Synopses & Reviews

Publisher Comments:

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.

Review:

"Expanding on the success of his 101 Things I Learned in Architecture School, architect and urban designer Frederick picks the brain of former White House staff chef Eguaras, now a professor at the California School of Culinary Arts. Though slim, this book is all meat with no fat: Eguaras offers tips on everything from calibrating a meat thermometer to getting the most out of a whole chicken, keeping salad dressing from separating (use an emulsifier like mayo or mustard), putting out a grease fire (smother with a pan lid, never use water) and identifying poisonous foods. Line drawings by architect Frederick provide clear illustration of Eguaras's concepts, as well as clever cartoon counterpoints. Peppered with cogent quotes and trivia (the world's oldest cookbook was written by a first century Roman), this culinary crash course is sure to surprise and enlighten even the most informed gourmands. Other volumes in the 101 Things series are set to follow." Publishers Weekly (Starred Review) (Copyright Reed Business Information, Inc.)

About the Author

LOUIS EGUARAS is a chef and instructor of international cuisine in the renowned Le Cordon Bleu Program at the California School of Culinary Arts. He is currently teaching courses in cooking and food history.

His twenty plus years of experience includes responsibilites as Staff Chef at the White House and Camp David, and Executive Chef and Marketing Manager in several other settings.

Product Details

ISBN:
9780446550307
Author:
Eguaras, Louis
Publisher:
Grand Central Publishing
With:
Frederick, Matthew
Author:
Frederick, Matthew
Subject:
Cookery -- Study and teaching.
Subject:
Cooks - Training of
Subject:
History
Subject:
Careers - General
Subject:
General
Subject:
Cooking and Food-Historical Food and Cooking
Subject:
Careers
Publication Date:
20100531
Binding:
HARDCOVER
Language:
English
Illustrations:
Y
Pages:
212
Dimensions:
5.10x7.30x.90 in. .90 lbs.

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Related Subjects

Business » Careers
Cooking and Food » Baking » Professional Baking and Desserts
Cooking and Food » General
Cooking and Food » Professional and Quantity » General
Cooking and Food » Reference and Etiquette » General
Cooking and Food » Reference and Etiquette » Historical Food and Cooking
Cooking and Food » Series » Miniature Cookbooks
Health and Self-Help » Self-Help » General
Reference » General

101 Things I Learned (TM) in Culinary School Used Hardcover
0 stars - 0 reviews
$10.95 In Stock
Product details 212 pages Grand Central Publishing - English 9780446550307 Reviews:
"Publishers Weekly Review" by , "Expanding on the success of his 101 Things I Learned in Architecture School, architect and urban designer Frederick picks the brain of former White House staff chef Eguaras, now a professor at the California School of Culinary Arts. Though slim, this book is all meat with no fat: Eguaras offers tips on everything from calibrating a meat thermometer to getting the most out of a whole chicken, keeping salad dressing from separating (use an emulsifier like mayo or mustard), putting out a grease fire (smother with a pan lid, never use water) and identifying poisonous foods. Line drawings by architect Frederick provide clear illustration of Eguaras's concepts, as well as clever cartoon counterpoints. Peppered with cogent quotes and trivia (the world's oldest cookbook was written by a first century Roman), this culinary crash course is sure to surprise and enlighten even the most informed gourmands. Other volumes in the 101 Things series are set to follow." Publishers Weekly (Starred Review) (Copyright Reed Business Information, Inc.)
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