101 Things
I Learned®
in Culinary School
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"...a culinary crash
course sure to
surprise and
enlighten even the most
informed gourmands."
—Publisher's Weekly (starred
review)
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The
perfect overview for those considering a
career in the culinary
arts or seeking to become
more versatile and
knowledgeable in the
kitchen.
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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. 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." |
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ABOUT THE
AUTHOR |
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Louis
Eguaras, a
former White House chef, is
Vice Chair of Culinary Arts at
Los Angeles Mission College.
He lives in Valencia,
California. |
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See the
entire series of 101 Things I
Learned books |
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"101 Things I
Learned" is a U.S. Registered Trademark,
No. 3,978,593
Copyright © 2010-13
by Matthew Frederick. All U.S. and
international rights reserved.
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