101 Things I Learned in Culinary School

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9780446550307: 101 Things I Learned in Culinary School

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. 101 illustrated lessons inform the reader on everything from the history of food to how to properly hold a knife, from kitchen organization to food preparation, and from plate presentation to restaurant management.

This installment in the popular 101 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."

Le informazioni nella sezione "Riassunto" possono far riferimento a edizioni diverse di questo titolo.

About the Author:

Louis Eguaras is Vice Chair of the Culinary Arts Department at Los Angeles Mission College, where he teaches courses in international cuisine and food history. Previously, he was a chef and instructor at the renowned Le Cordon Bleu Program at the California School of Culinary Arts, and served as a Staff Chef at the White House and Camp David, and Executive Chef and Marketing Manager in several other settings.

Matthew Frederick is an architect, urban designer, and the creator of the 101 THINGS I LEARNED® book series. He has taught architecture, urban design, and urban planning at a number of colleges and universities. He lives in Hudson, New York.

From Publishers Weekly:

Starred 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.

Le informazioni nella sezione "Su questo libro" possono far riferimento a edizioni diverse di questo titolo.

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Frederick, Matthew
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ISBN 10: 0446550302 ISBN 13: 9780446550307
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Descrizione libro Condizione libro: New. Depending on your location, this item may ship from the US or UK. Codice libro della libreria 97804465503070000000

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Descrizione libro 2010. HRD. Condizione libro: New. New Book. Shipped from US within 10 to 14 business days. Established seller since 2000. Codice libro della libreria VH-9780446550307

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Louis Eguaras, Matthew Frederick
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Descrizione libro Little, Brown Company, United States, 2010. Hardback. Condizione libro: New. Language: English . Brand New Book. 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. Codice libro della libreria ABZ9780446550307

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Louis Eguaras, Matthew Frederick
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Descrizione libro Grand Central Publishing, 2010. Hardcover. Condizione libro: New. BRAND NEW ** SUPER FAST SHIPPING FROM UK WAREHOUSE ** 30 DAY MONEY BACK GUARANTEE. Codice libro della libreria mon0000243427

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Louis Eguaras, Matthew Frederick
Editore: Little, Brown Company, United States (2010)
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Descrizione libro Little, Brown Company, United States, 2010. Hardback. Condizione libro: New. Language: English . Brand New Book. 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. Codice libro della libreria ABZ9780446550307

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Louis Eguaras, Matthew Frederick
Editore: Little, Brown Company, United States (2010)
ISBN 10: 0446550302 ISBN 13: 9780446550307
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Descrizione libro Little, Brown Company, United States, 2010. Hardback. Condizione libro: New. Language: English . This book usually ship within 10-15 business days and we will endeavor to dispatch orders quicker than this where possible. Brand New Book. 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. Codice libro della libreria BTE9780446550307

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Louis Eguaras; Matthew Frederick [Collaborator]
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ISBN 10: 0446550302 ISBN 13: 9780446550307
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Descrizione libro Grand Central Publishing, 2010. Hardcover. Condizione libro: New. Codice libro della libreria BKTY9780446550307

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Louis Eguaras
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Descrizione libro Grand Central Publishing, 2010. Condizione libro: New. The perfect overview for anyone who has ever wondered whether they might want to start a career in the culinary arts. Series: 101 Things I Learned. Num Pages: 224 pages, Illustrations. BIC Classification: TTVC; VSC. Category: (P) Professional & Vocational; (U) Tertiary Education (US: College). Dimension: 128 x 183 x 23. Weight in Grams: 390. . 2010. 1st Edition. Hardcover. . . . . . Codice libro della libreria V9780446550307

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Descrizione libro Hardcover. Condizione libro: New. Hardcover. 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 preparat.Shipping may be from multiple locations in the US or from the UK, depending on stock availability. 212 pages. 0.489. Codice libro della libreria 9780446550307

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