101 Things I Learned in Culinary School

101 Things I Learned in Culinary School


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An informative, illustrated guide to food, cooking, and the culinary profession by a former White House chef.

"This book is all meat with no fat....sure to surprise and enlighten even the most informed gourmands." --Publishers Weekly (starred review of the First Edition of 101 Things I Learned in Culinary School)

A chef must master countless techniques, memorize a mountain of information, and maintain a zenmaster's calm. This book illuminates the path to becoming a culinary professional by sharing important kitchen fundamentals and indispensable advice, such as:
* Practical how-to's, from properly holding a knife to calibrating a thermometer to creating a compost pile
* Ways to emphasize, accent, deepen, and counterpoint flavors
* Why we prefer a crisp outside and tender inside in most foods
* Understanding wine labels and beer basics
* How to narrow innumerable culinary options to a manageable few, whether selecting knives, oils, thickeners, flours, potatoes, rice, or salad greens
* How a professional kitchen is organized and managed to maintain its mission
Written by a culinary professor and former White House chef, 101 Things I Learned in Culinary School is a concise, highly readable resource for culinary students, home chefs, casual foodies, and anyone else trying to find their way around--or simply into--the kitchen.

Product Details

ISBN-13: 9780446550307
Publisher: Grand Central Publishing
Publication date: 05/20/2010
Pages: 212
Sales rank: 630,568
Product dimensions: 7.10(w) x 5.10(h) x 0.90(d)

About the Author

Louis Eguaras is 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.

Read an Excerpt

101 Things I Learned (TM) in Culinary School

By Eguaras, Louis

Grand Central Publishing

Copyright © 2010 Eguaras, Louis
All right reserved.

ISBN: 9780446550307


There are only two ways to cook.

Dry cooking uses direct heat—radiation, convection, or oil. Methods include sautéing, panfrying, deep-frying, grilling, broiling, roasting, and baking. It produces browning or searing of the food’s outside surface.

Moist cooking uses water, stock, or other liquid (other than oil) as a medium for transferring heat. Methods include blanching, boiling, simmering, poaching, and steaming. The foods are not browned and tend to be tender when done. For best heat transfer, the cooking vessel should be large enough for the food to be completely surrounded by the liquid or steam.

Dry and moist methods can be combined. In braising and stewing, a tougher cut of meat is seared with dry heat, and then simmered for several hours in liquid to tenderize.


Excerpted from 101 Things I Learned (TM) in Culinary School by Eguaras, Louis Copyright © 2010 by Eguaras, Louis. Excerpted by permission.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

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