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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.
"...this book is all meat with no fat....sure to surprise and enlighten even the most informed gourmands."
-- Publisher's Weekly (starred review)
great book, full of useful information and covers more than just the basicsPublished 3 months ago by Jason LePinske
One of the most useful tools I have purchased since starting culinary school...simple and easy to follow. Will help anyone who is a student..or just likes to cook at home!! Read morePublished 4 months ago by Lydia Chan
Very good and informative, a lot of helpful tips, lessons and quips.Published 6 months ago by David A. Lamc
Christmas 2011- was the easiest year ever! Everyone that I knew and loved got an autographed copy of this book. Why? Read morePublished 9 months ago by Lynne Dorner