101 Things I Learned in Culinary School
$33.20
- Hardcover
216 pages
- Release Date
21 July 2020
Summary
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), on the first edition
A chef must master countless techniques, memorize a mountain of information, and maintain a Zen master’s calm. This book illuminates the path to becoming a culinary professional by sharing important kitchen fund…
Book Details
| ISBN-13: | 9781524761943 |
|---|---|
| ISBN-10: | 152476194X |
| Author: | Louis Eguaras, Matthew Frederick |
| Publisher: | Random House USA Inc |
| Imprint: | Ballantine Books Inc. |
| Format: | Hardcover |
| Number of Pages: | 216 |
| Release Date: | 21 July 2020 |
| Weight: | 428g |
| Dimensions: | 127mm x 178mm |
| Series: | 101 Things I Learned |
You Can Find This Book In
About The Author
Louis Eguaras
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.
Returns
This item is eligible for free returns within 30 days of delivery. See our returns policy for further details.