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101 Things I Learned In Culinary School Hardcover – 2 Sep 2010

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Product Description

Book Description

The perfect overview for anyone who has ever wondered whether they might want to start a career in the culinary arts.

About the Author

LOUIS EGUARAS is a chef and instructor of international cuisine in the renowned Le Cordon Bleu Program at the California School of Culinary Arts. He is currently teaching courses in cooking and food history.

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Most Helpful Customer Reviews on (beta) 37 reviews
29 of 33 people found the following review helpful
nice booklet 8 May 2010
By mikemac9 - Published on
Format: Hardcover Verified Purchase
If this was published as a 15-page pamphlet I would give it 5 stars. However its not worth the $10.20 Amazon is selling it for. While nominally 200 pages, 1/2 the facing pages just have a simple illustration on them. On the pages that DO have printing, its usually just a paragraph or list of items centered on a page. And the pages are about the size of a large postcard. So while this book *does* have useful info and tips in it, I think of it more as a pamphlet in book form rather than a real book. Picked up for $2-5 it might be worth it, but I think its overpriced at $10.
7 of 7 people found the following review helpful
great for beginners! 15 Jun. 2010
By Billie-Jo Tozer - Published on
Format: Hardcover Verified Purchase
I bought one for myself & one for my stepson (age 16) who desires to go to culinary school. I am not a chef, but I am very fluent and creative in the kitchen. This book is great for picking up tips and tricks, & PERFECT for beginners!
4 of 4 people found the following review helpful
Budding chef loved this book 18 Jan. 2014
By Margaret M. Winters - Published on
Format: Hardcover Verified Purchase
I got this for my son for Christmas. He is starting out his career in cooking and I thought it might give him some good tips. The style of the book (one page for one lesson) really made it easy for him to digest and he said he has learned so much from reading this book (hasn't attended culinary school yet). He read it through once and now is going back through it and making notes for himself. He raved about it so much that I''ve started reading it and there is so much I didn't know (even something as simple as don't buy sets of pans - you need different types of pans (i.e. aluminum, cast iron, non-stick, etc) for different cooking methods. I've started picking up some tips that will make cooking easier going forward.
3 of 3 people found the following review helpful
Great book to own! 13 July 2012
By N. Sturm - Published on
Format: Hardcover Verified Purchase
I had checked out this book from the library prior to purchase. It impressed me so much as a must have, that well, I went out and bought it. If you're a novice or just wanting to learn more about the culinary world, I would highly recommend this book. It is set up with pictures on the left side demonstrating the top on the right. It ranges from different materials for knives, tips on how to tell how well a steak is cooked, to how to prepare things according to different religious practices. Very handy!!
2 of 2 people found the following review helpful
Something for everyone 12 Feb. 2013
By Daniel Estes - Published on
Format: Hardcover
This entry of the 101 Things series is for the cook, from novice to expert, and is applicable whether you're at home or work in the food service industry.

A few of my favorite entries include, "Five Knives do 95 percent of the work," "Fresh fish smells like the water it came from, old fish smells like fish," "Boil, shock, drain (pertaining to cooking vegetables)," and "Don't hesitate to recommend a beer pairing (i.e. pairing isn't just for wines)."
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