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101 Things I Learned ® In Culinary School (2010)

by Louis Eguaras(Favorite Author)

3.7 of 5 Votes: 3

ISBN

0446550302 (ISBN13: 9780446550307)

languge

English

genre

Food & Cookbooks

publisher

Grand Central Publishing

review 1: I'm a couple steps above amateur-level and I spend a lot of time in the kitchen because I love farm-to-table restaurants but can't affored to eat out every night! There were several things in this book that I already knew but a surprising number that taught me something. I agree with the reviewer who pointed out that a few pages do not apply to the home chef like 'how to arrange a buffet' or 'how to make a restaurant more green.' But most would apply to both restaurant and home such as 'how to write a recipe' and food safety. Some are fun to konw if you eat out, like 'kitchen lingo.' Some were interesting if you are a curious person, not necessarily because you will use the information, like "keeping kosher' or that the world's most popular meat is goat. I found >95%... more to be useful to me in some way.The book uses concise little paragraphs and supplemental illustrations (not merely an illustration of the exact concept written out but rather, additional information presented graphically) for each concept. I expected to pass this book along after reading but I dog-eared a few pages and intend to keep it on my shelves and revisit it from time to time.
review 2: Won this through Goodreads giveaways. My DH enjoys cooking, so he read this first.His thoughts: 'Learned some interesting things, both obscure and basics. Liked it that I feel confirmed in the opinion that I have a better grasp than many people.'Thank you, Mr. Modesty.My thoughts: Appealling 'landscape' format that is easy to handle and lends itself to one concept per page, boiled to to its foundations in page title, which lets the reader decide if they want to delve into additional detail on the page. Clever series title (so, so much better than the odious 'For Dummies' series), cover art and illustrations of the most rudimentary possible and the most obvious spot in which to make improvements for reprints. Content switches it up between quotes ("The universe is in order when your station is set up the way you like it," Anthony Bourdain), techniques (Shake Hands with a Knife), history (The oldest cookbook), fun facts (Goat is the most popular meat in the world, Don't drown a lobster) definitions (mise en place), tools (A griddle is not a grill, a saucepan is not a saucier, a skillet is not a saute pan) restaurant biz (Kitchen lingo), etc. enough that the reader's interest is continuously refreshed; I breezed through the first time mondo quickly, and then went back for second and third looks at particular places. This book will take it's place on my cookbook shelf and made me curious about other titles in the series. less

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