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101 Things I Learned in Culinary School Hardcover – May 20, 2010
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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.
"...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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Cristeta Comerford 2005
White House executive chef Walter Scheib III in 1995
Henry Haller, a Swiss-trained chef 1966-1987