by Louis Eguaras, Matthew Frederick · Grand Central Publishing · tapa dura · ISBN 9780446550307
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«101 Things I Learned in Culinary School» is the guide by Louis Eguaras and Matthew Frederick (Grand Central Publishing, hardback, 212 pages, in English).
The book gathers 101 illustrated lessons on professional cooking: food history, knife skills, kitchen organisation, dish preparation and presentation, and restaurant management. It also covers nutrition, trends, supplies, types of cuisine, cooking methods, safety and financing, with a practical approach for students and cooks.
This work belongs to the «101 Things I Learned» series. Louis Eguaras, chef and instructor in the Le Cordon Bleu program at the California School of Culinary Arts, is the author of the lessons.
It is aimed at those considering enrolling in a cooking school, already enrolled students, and amateur or professional cooks.
Frederick Busch was an American writer who authored nearly thirty books, including volumes of short stories and novels.
