Louis Eguaras, a renowned chef at the Le Cordon Bleu Program at the California School of Culinary Arts, provides readers with a terrific overview of what is truly involved in the preparation, cooking, and presentation of meals. He also provides invaluable insights into just what is involved in making this one's chosen profession.
The book will feature a wide range of illustrated lessons, from how to properly hold a knife... to the history of food... from food preparation and presentation... to restaurant hospitality and management, and much more.
I thought 101 Things I Learned in Culinary School by Louis Eguaras and (illustrated) by Matthew Frederick was a wonderful little book. From basic information every cook should know, like the five knives that do 95 % of the work, to what Amuse-bouche is. From what the prime cuts of meat are, and where they are located on the animal, to answering the age old question, "why the chef's jacket is double breasted"? Tips and techniques, insights into becoming a chef and practical information like "How to put out a grease fire", are all tidbits you'll find within the 101 pages of this book. Every flip of a page lands you to something interesting to read or look at (there is an accompanying illustration to visually explain each bit of information).
A little smaller than the size of a trade paperback, this book can easily fit in a purse or jacket pocket. It would be a perfect little book to tuck away inside a basket filled with gifts for the cook! Hardcover and beautifully bound, 101 Things I Learned in Culinary School would make a great addition to your kitchen for all it's practical information, or a great gift for someone who loves to cook. Perfect for someone just starting out in the kitchen or interested in the culinary arts! I love to cook and I found a lot of interesting info and great practical information too!
Is there a Cook you know that might like this book?! It would make a great gift! Well, Courtesy of Anna of Hachette Book Group, I have 3 copies of 101 Things I Learned in Culinary School by Louis Eguaras with Matthew Frederick to GIVE AWAY! Here's how to Enter...
To Enter this giveaway...
*For one entry leave me a comment with your email address!
*For another entry Blog or tweet about this giveaway and leave me the link.
*Get a Bonus entry by sharing a kitchen tip in your comment! Here's one from 101 Things I Learned in Culinary School... to hold a chefs knife properly, pretend you are shaking hands with your knife! (make sure you're just holding the handle & the blade is DOWN though!)
This giveaway is open to US and Canadian residents only (No PO boxes). The books will be shipped to the winners directly from the publisher. Contest ends 11:59pm EST on June 19th. I will randomly pick the winners the next day and email them! (please check your email.. winner must reply to me within 3 days! Thanks!) Good Luck!
*I want to Thank Anna of Hachette Book Group for sending along a copy of 101 Things I Learned in Culinary School to review!