101 Things I Learned in Culinary School
Category: Print Books
Essential wisdom from the culinary classroom distilled into bite-sized lessons. This book captures the fundamental techniques, ingredient knowledge, and kitchen philosophy that professional chefs rely on every day. Perfect for aspiring cooks, home enthusiasts, and anyone curious about the art and science behind great food. Learn what culinary students discover through years of training—now accessible in one inspiring guide.
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101 Things I Learned in Culinary School
Author
Louis Eguaras, Matthew Frederick
Publisher
Crown Publishing Group
Format
Hardcover
Pages
216
Size
7.25 x 5.25 x 1 Inches
ISBN
978-1524761943
About the author
Louis Eguarasis department chair at the Culinary Arts Institute at Los Angeles Mission College, Chef Instructor at the Institute of Culinary Education, and a former White House chef. He has cooked for two U.S. Presidents and numerous dignitaries and celebrities, including Nelson Mandela, Tom Hanks, Anthony Hopkins, and the Rolling Stones. He lives with his wife in Newport Beach, California.
Matthew Frederick is an architect, urban designer, instructor of design and writing, and the creator of the acclaimed 101 Things I Learned® series. He lives in New York's Hudson Valley.
