{"product_id":"101-things-i-learnedr-in-culinary-school-second-edition-hardcover","title":"101 Things I Learned(r) in Culinary School (Second Edition) - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eLouis Eguaras\u003c\/b\u003e (Author), \u003cb\u003eMatthew Frederick\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eAn informative, illustrated guide to food, cooking, and the culinary profession by a former White House chef--now in a revised second edition featuring 50% new material\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e \u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\"This book is all meat with no fat. . . . Sure to surprise and enlighten even the most informed gourmands.\"--\u003ci\u003ePublishers Weekly\u003c\/i\u003e (starred review), on the first edition of \u003ci\u003e101 Things I Learned(R) in Culinary School\u003c\/i\u003e\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eA 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 fundamentals and indispensable advice, including \u003cp\u003e\u003c\/p\u003e- \u003cb\u003epractical how-tos, from holding a knife to calibrating a thermometer to creating a compost pile\u003c\/b\u003e\u003cbr\u003e- \u003cb\u003eways to emphasize, accent, deepen, and counterpoint flavors\u003c\/b\u003e\u003cbr\u003e- \u003cb\u003ewhy we prefer a crisp outside and tender inside in most foods\u003c\/b\u003e\u003cbr\u003e- \u003cb\u003eunderstanding wine labels and beer basics\u003c\/b\u003e\u003cbr\u003e- \u003cb\u003ehow to narrow innumerable culinary options to a manageable few, whether selecting knives, oils, thickeners, flours, potatoes, rice, or salad greens\u003c\/b\u003e\u003cbr\u003e- \u003cb\u003ehow a professional kitchen is organized and managed to maintain its mission\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eWritten by a culinary professor and former White House chef, \u003ci\u003e101 Things I Learned(R) in Culinary School\u003c\/i\u003e 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.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eLouis Eguaras \u003c\/b\u003eis 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. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eMatthew Frederick\u003c\/b\u003e is an architect, urban designer, instructor of design and writing, and the creator of the acclaimed 101 Things I Learned(R) series. He lives in New York's Hudson Valley.\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 216\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1 x 4.9 x 7.1 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 12, 2020\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":44379469807718,"sku":"9781524761943","price":26.75,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0599\/7255\/0758\/files\/MDdtaEdPeVVIeEF2UWRPcUhWd1I4QT09.webp?v=1768921330","url":"https:\/\/infinitylightwa.com\/products\/101-things-i-learnedr-in-culinary-school-second-edition-hardcover","provider":"Infinity Light","version":"1.0","type":"link"}