101 Things I Learned® Books for the sophisticated beginner
in Culinary School from Grand Central Publishing

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"...a culinary crash course sure to surprise and enlighten even the most informed gourmands."  —Publisher's Weekly (starred review) 


This installment in the popular 101 Things I Learned® 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."

Louis Eguaras, Vice Chair of the Culinary Arts Department at Los Angeles Mission College, provides readers with an 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.


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 About the Author
Louis Eguaras, a former White House chef, is Department Chair and Chef Professor at the Culinary Arts Institute at Los Angeles Mission College. He has cooked for foreign dignitaries including Nelson Mandela; and celebrities including Tom Hanks, Anthony Hopkins, Oliver Stone, and the Rolling Stones. He lives in Valencia, California.






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