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Louis Eguaras, Matthew Frederick

101 Things I Learned in Culinary School

An 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.

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101 Things I Learned in Advertising School 101 Things I Learned in Architecture School 101 Things I Learned in Business School Metallic exhaust muffler on a white background 101 Things I Learned in Fashion School 101 things I Learned in Film School 101 Things I Learned in Product Design School 101 Things I Learned in Urban Design School

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101 Things I Learned in Culinary School

Essential wisdom from the culinary classroom distilled into bite-sized lessons. This book captures the fundamental techniques, ingredient knowledge, and kitchen philosophy that professional chefs rely on every day. Perfect for aspiring cooks, home enthusiasts, and anyone curious about the art and science behind great food. Learn what culinary students discover through years of training—now accessible in one inspiring guide.

Author

Louis Eguaras, Matthew Frederick

Publisher

Crown Publishing Group

Format

Hardcover

Pages

216

Size

7.25 x 5.25 x 1 Inches

ISBN

978-1524761943

About the author

Louis Eguaras, Matthew Frederick

Louis Eguarasis 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.

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