Title: 101 Things I Learned in Culinary SchoolAuthors: Louis Equaras with Matthew Frederick
Publisher: Grand Central Publishing
Published: May 20 2010
Summary: "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."
This is my review/giveaway of the book 101 Things I Learned in Culinary School. This is a great book for foodies and chefs alike. Even if you are culinarily challenged you will get tons of info out of this book. It starts with the basics such as the different types of pans: skillet, saute, sauce pan. It explains why you only need 5 different knifes and that 90% of the time you will probably only use one of the 5.
It goes onto the different types of sauces: white sauce, bolognese, pesto. And they are differnent and basic ways to make them. It discusses tools that are important (meat thermometer) and those that are not necessary. It is a very quick and easy read and you get so much information out of a little volume.
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