101 Things I Learned in Culinary School by Louis Eguaras with Matthew Frederick

101 Things I Learned in Culinary School may be a small book (approx. 7×5 inches) but it’s packed with a lot of helpful information and advice.  A few things I learned:  how cookware and bakeware are measured; when and when not to add salt; proper frying temperatures; and how to pair wine and food.

The illustrations throughout the book are wonderfully simple yet perfectly show the point being made by the author.  The artwork is black and white which I think suits the format better than color photography.

Louis Eguaras is a culinary professor at The California School of Culinary Arts, Le Cordon Bleu Program and a former White House chef.  Matthew Frederick is an architect, urban designer, teacher, author of the bestselling 101 Things I Learned in Architecture School, and the creator, editor, and illustrator of the 101 Things I Learned series.

This handy little book is going on my gift list for a few friends and family.  I know 101 Things will be a go-to reference on my kitchen cookbook shelf.

Grand Central Publishing/Hachette Book Group

5 thoughts on “101 Things I Learned in Culinary School by Louis Eguaras with Matthew Frederick

  1. This sounds like a really interesting book. How did you happen to come across it? I think I need that info about the salt!

    Have a great weekend and happy reading and relaxing.

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  2. Kaye, it was a giveaway win and arrived a couple of days ago – will be included in my mailbox list tomorrow. My kids may find this in their Christmas stockings this year 🙂

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  3. I could imagine that even a few tips would end up being helpful. It is all the little things I don’t know that are the reason my cooking isn’t the best!

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