GIVEAWAY ENDED101 THINGS I LEARNED
IN CULINARY SCHOOL
BY LOUIS EGUARAS
WITH MATTHEW FREDERICK
ABOUT THE BOOK:
Louis Eguaras, a renowned chef at the Le Cordon Bleu Program at the California School of Culinary Arts, provides readers with a terrific overview of what is truly involved in the preparation, cooking, and presentation of meals. He also provides invaluable insights into just what is involved in making this one's chosen profession. The book will feature a wide range of illustrated lessons, from how to properly hold a knife... to the history of food... from food preparation and presentation... to restaurant hospitality and management, and much more. The book will be presented in the distinctive and highly-attractive packaged style of 101 THINGS I LEARNED IN ARCHITECTURE SCHOOL, and will be the perfect gift for anyone who is thinking about entering culinary school, is already enrolled, or even just the casual chef.
ABOUT THE AUTHORS:
Matthew Frederick is an architect, urban designer, and the author of the bestselling 101 Things I Learned in Architecture School (MIT Press, 2007). He has been project architect and consultant for project types from single-family houses to urban master plans, and has been internationally recognized for his work. He began his writing career as the architecture critic for The Harrisburg Patriot-News, the daily newspaper of Pennsylvania's capital city. He has taught at a number of other colleges and has served as a design critic at the University of Utah, Illinois Institute of Technology, Drexel University, Pennsylvania College of Art and Design, Philadelphia College of Textiles and Science, Temple University, and Wentworth Institute of Technology. He completed co-authorship of four books in the 101 Things I Learned book series, which includes titles in Business, Culinary Arts, Fashion and Film.
You don't have to look far to realize that cooking is very popular and to become a chef is a highly regarded occupation and talent. Author of the "101 Series" since his first book on architecture spoke with expertise as he is also an architect, Matthew Frederick worked with renowned Chef Louis Eguaras to this time write about culinary school and what a chef needs to know. There are many fine culinary schools all over the world including the United States. Chef Eguaras writes about the purpose of this book being to give people a look at the many ingredients that go into making a fine chef. The book includes obviously, 101, short one page lessons on basic knowledge of all aspects of the art of cooking. From the set-up of a chef's kitchen to terminology, presentation, management, and even the business aspects of the job, the concise but informative lessons accompanied by photos or simple drawings, illustrate in words the importance and relevance that each lesson has. I think there are so many little gems in this book that even the novice chef, or cooks at home, will benefit from reading and referring to this book as a fine resource. With the popularity of cooking shows and celebrity chefs, it was a wise decision to come out with this book now. I so enjoy the FOOD NETWORK, but have to admit that TOP CHEF is my favorite. I would love to share many of the lessons but don't want to give it all away...well, not until I actually DO give it away. But I will leave you with just one lesson (of the many from the book that I learned)...that is that goat is the most popular meat in the world! Bon appetit!
Louis Eguaras, a renowned chef at the Le Cordon Bleu Program at the California School of Culinary Arts, provides readers with a terrific overview of what is truly involved in the preparation, cooking, and presentation of meals. He also provides invaluable insights into just what is involved in making this one's chosen profession. The book will feature a wide range of illustrated lessons, from how to properly hold a knife... to the history of food... from food preparation and presentation... to restaurant hospitality and management, and much more. The book will be presented in the distinctive and highly-attractive packaged style of 101 THINGS I LEARNED IN ARCHITECTURE SCHOOL, and will be the perfect gift for anyone who is thinking about entering culinary school, is already enrolled, or even just the casual chef.
ABOUT THE AUTHORS:
Matthew Frederick is an architect, urban designer, and the author of the bestselling 101 Things I Learned in Architecture School (MIT Press, 2007). He has been project architect and consultant for project types from single-family houses to urban master plans, and has been internationally recognized for his work. He began his writing career as the architecture critic for The Harrisburg Patriot-News, the daily newspaper of Pennsylvania's capital city. He has taught at a number of other colleges and has served as a design critic at the University of Utah, Illinois Institute of Technology, Drexel University, Pennsylvania College of Art and Design, Philadelphia College of Textiles and Science, Temple University, and Wentworth Institute of Technology. He completed co-authorship of four books in the 101 Things I Learned book series, which includes titles in Business, Culinary Arts, Fashion and Film.
LOUIS EGUARAS is a chef and instructor of international cuisine in the renowned Le Cordon Bleu Program at the California School of Culinary Arts. He is currently teaching courses in cooking and food history.
His twenty plus years of experience includes responsibilities as Staff Chef at the White House and Camp David, and Executive Chef and Marketing Manager in several other settings.
You don't have to look far to realize that cooking is very popular and to become a chef is a highly regarded occupation and talent. Author of the "101 Series" since his first book on architecture spoke with expertise as he is also an architect, Matthew Frederick worked with renowned Chef Louis Eguaras to this time write about culinary school and what a chef needs to know. There are many fine culinary schools all over the world including the United States. Chef Eguaras writes about the purpose of this book being to give people a look at the many ingredients that go into making a fine chef. The book includes obviously, 101, short one page lessons on basic knowledge of all aspects of the art of cooking. From the set-up of a chef's kitchen to terminology, presentation, management, and even the business aspects of the job, the concise but informative lessons accompanied by photos or simple drawings, illustrate in words the importance and relevance that each lesson has. I think there are so many little gems in this book that even the novice chef, or cooks at home, will benefit from reading and referring to this book as a fine resource. With the popularity of cooking shows and celebrity chefs, it was a wise decision to come out with this book now. I so enjoy the FOOD NETWORK, but have to admit that TOP CHEF is my favorite. I would love to share many of the lessons but don't want to give it all away...well, not until I actually DO give it away. But I will leave you with just one lesson (of the many from the book that I learned)...that is that goat is the most popular meat in the world! Bon appetit!
GIVEAWAY
THANKS TO ANNA AND THE GOOD FOLKS
AT THE HACHETTE BOOK GROUP,
I HAVE THREE COPIES OF THIS
DELICIOUS BOOK TO GIVE AWAY!
THE RULES:
--U.S. AND CANADIAN RESIDENTS ONLY
--NO P. O. BOXES, PLEASE
--INCLUDE EMAIL ADDRESS IN COMMENT
--ALL ENTRIES/COMMENTS MUST BE
SEPARATE IN ORDER TO COUNT
AS MORE THAN ONE ENTRY
HOW TO ENTER:
+1 MORE ENTRY: BLOG OR TWEET ABOUT THIS GIVEAWAY AND LEAVE A LINK I CAN FOLLOW IN THE ENTRY
+1 MORE ENTRY: SEARCH FOR A FOOD ITEM ON MY SWAGBUCKS PRIZE LINK IN THE LEFT COLUMN OR AT THE BOTTOM OF THE PAGE. ENTER A FOOD YOU LIKE TO COOK, OR WOULD LIKE TO COOK, AND READ ABOUT IT. COME BACK AND TELL ME ABOUT IT. AS MY REFERRAL, IF YOU GET SOME LUCKY SWAGBUCKS, I DO TOO! I AM NEW TO THIS AND WANT TO SEE IF IT IS REALLY SOMETHING I WANT TO CONTINUE. THANKS FOR USING MY SWAGBUCKS LINK.
GIVEAWAY ENDS AT
6 PM, EST, JUNE 5!
GOOD LUCK!
AT THE HACHETTE BOOK GROUP,
I HAVE THREE COPIES OF THIS
DELICIOUS BOOK TO GIVE AWAY!
THE RULES:
--U.S. AND CANADIAN RESIDENTS ONLY
--NO P. O. BOXES, PLEASE
--INCLUDE EMAIL ADDRESS IN COMMENT
--ALL ENTRIES/COMMENTS MUST BE
SEPARATE IN ORDER TO COUNT
AS MORE THAN ONE ENTRY
HOW TO ENTER:
+1 ENTRY: COMMENT ON SOMETHING INTERESTING ABOUT THIS BOOK FROM THE REVIEW AND INFORMATION THAT IS WRITTEN ABOVE.
+1 MORE ENTRY: BLOG OR TWEET ABOUT THIS GIVEAWAY AND LEAVE A LINK I CAN FOLLOW IN THE ENTRY
+1 MORE ENTRY: SEARCH FOR A FOOD ITEM ON MY SWAGBUCKS PRIZE LINK IN THE LEFT COLUMN OR AT THE BOTTOM OF THE PAGE. ENTER A FOOD YOU LIKE TO COOK, OR WOULD LIKE TO COOK, AND READ ABOUT IT. COME BACK AND TELL ME ABOUT IT. AS MY REFERRAL, IF YOU GET SOME LUCKY SWAGBUCKS, I DO TOO! I AM NEW TO THIS AND WANT TO SEE IF IT IS REALLY SOMETHING I WANT TO CONTINUE. THANKS FOR USING MY SWAGBUCKS LINK.
6 PM, EST, JUNE 5!
GOOD LUCK!
