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101 Things I Learned ® in Culinary School and over one million other books are available for Amazon Kindle. Learn more
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101 Things I Learned in Culinary School Hardcover – May 20, 2010

35 customer reviews

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Editorial Reviews

From Publishers Weekly

Starred Review. Expanding on the success of his 101 Things I Learned in Architecture School, architect and urban designer Frederick picks the brain of former White House staff chef Eguaras, now a professor at the California School of Culinary Arts. Though slim, this book is all meat with no fat: Eguaras offers tips on everything from calibrating a meat thermometer to getting the most out of a whole chicken, keeping salad dressing from separating (use an emulsifier like mayo or mustard), putting out a grease fire (smother with a pan lid, never use water) and identifying poisonous foods. Line drawings by architect Frederick provide clear illustration of Eguaras's concepts, as well as clever cartoon counterpoints. Peppered with cogent quotes and trivia (the world's oldest cookbook was written by a first century Roman), this culinary crash course is sure to surprise and enlighten even the most informed gourmands. Other volumes in the 101 Things series are set to follow.

Review

"...this book is all meat with no fat....sure to surprise and enlighten even the most informed gourmands."
-- Publisher's Weekly (starred review)

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Product Details

  • Series: 101 Things I Learned
  • Hardcover: 212 pages
  • Publisher: Grand Central Publishing; 1 edition (May 20, 2010)
  • Language: English
  • ISBN-10: 0446550302
  • ISBN-13: 978-0446550307
  • Product Dimensions: 7.2 x 1.1 x 5.2 inches
  • Shipping Weight: 12.8 ounces (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (35 customer reviews)
  • Amazon Best Sellers Rank: #109,792 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

29 of 33 people found the following review helpful By mikemac9 on May 8, 2010
Format: Hardcover Verified Purchase
If this was published as a 15-page pamphlet I would give it 5 stars. However its not worth the $10.20 Amazon is selling it for. While nominally 200 pages, 1/2 the facing pages just have a simple illustration on them. On the pages that DO have printing, its usually just a paragraph or list of items centered on a page. And the pages are about the size of a large postcard. So while this book *does* have useful info and tips in it, I think of it more as a pamphlet in book form rather than a real book. Picked up for $2-5 it might be worth it, but I think its overpriced at $10.
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7 of 7 people found the following review helpful By Billie-Jo Tozer on June 15, 2010
Format: Hardcover Verified Purchase
I bought one for myself & one for my stepson (age 16) who desires to go to culinary school. I am not a chef, but I am very fluent and creative in the kitchen. This book is great for picking up tips and tricks, & PERFECT for beginners!
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3 of 3 people found the following review helpful By Margaret M. Winters on January 18, 2014
Format: Hardcover Verified Purchase
I got this for my son for Christmas. He is starting out his career in cooking and I thought it might give him some good tips. The style of the book (one page for one lesson) really made it easy for him to digest and he said he has learned so much from reading this book (hasn't attended culinary school yet). He read it through once and now is going back through it and making notes for himself. He raved about it so much that I''ve started reading it and there is so much I didn't know (even something as simple as don't buy sets of pans - you need different types of pans (i.e. aluminum, cast iron, non-stick, etc) for different cooking methods. I've started picking up some tips that will make cooking easier going forward.
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3 of 3 people found the following review helpful By N. Sturm on July 13, 2012
Format: Hardcover Verified Purchase
I had checked out this book from the library prior to purchase. It impressed me so much as a must have, that well, I went out and bought it. If you're a novice or just wanting to learn more about the culinary world, I would highly recommend this book. It is set up with pictures on the left side demonstrating the top on the right. It ranges from different materials for knives, tips on how to tell how well a steak is cooked, to how to prepare things according to different religious practices. Very handy!!
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2 of 2 people found the following review helpful By Daniel Estes on February 12, 2013
Format: Hardcover
This entry of the 101 Things series is for the cook, from novice to expert, and is applicable whether you're at home or work in the food service industry.

A few of my favorite entries include, "Five Knives do 95 percent of the work," "Fresh fish smells like the water it came from, old fish smells like fish," "Boil, shock, drain (pertaining to cooking vegetables)," and "Don't hesitate to recommend a beer pairing (i.e. pairing isn't just for wines)."
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2 of 2 people found the following review helpful By Debbie M. on November 23, 2013
Format: Hardcover Verified Purchase
I purchased this as a gift to a good friend who recently graduated from culinary school, so obviously she knew all the information in it. But she loves it as a great way to help familiarize people with the type of things she learned in culinary school--and it also was fun for her to review and realize how much she learned from all those intensive lessons!
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2 of 2 people found the following review helpful By mary on October 8, 2012
Format: Kindle Edition Verified Purchase
I purchased this book for a beginning cooking class I am taking. It was very helpful and showed me a lot of the basics. I would recommend it to anyone interested in the basics of cooking. Easy to read and understand.
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6 of 8 people found the following review helpful By Helios on July 12, 2010
Format: Hardcover
This book is not a textbook. It is a platform.

It coalesces information by subject into condensed packets. Some pages are brief, yet effective. Other pages can inspire you into hours of research. This book has opened my eyes to a whole new realm of culinary possibility.

Best of all. Its an easy and quick read.
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