Thursday, May 20, 2010

101 THINGS I LEARNED IN CULINARY SCHOOL: REVIEW AND GIVEAWAY

GIVEAWAY ENDED
101 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.

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.

MY REVIEW:

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 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.

GIVEAWAY ENDS AT
6 PM, EST, JUNE 5!


GOOD LUCK!

31 comments:

debbie said...

I would really like this book, because I have always felt, no matter how much you know about cooking there is always something new to learn. I would love to add this to my cookbook collection.
twoofakind12@yahoo.com

Marie said...

Goat is the most popular meat in the world? Really? I find that amazing. My husband occasionally orders goat when we go to our favourite Indian restaurant. I would never touch it, but I have been known to let out a little "bleat" or two when he's cutting into it.

Anyway, I'd love to win this book. It's right up my alley. By the way, Top Chef is also my favourite show. We have several seasons on PVR and watch them every few months.

Thanks for the giveaway.

mparke[at]mts[dot]net

holdenj said...

I really want to know the right way to hold a knife...and be able to chop like all those people on the Food Network!
JHolden955(at)gmail(dot)com

traveler said...

This delightful book is certainly practical and interesting. Thanks. I enjoy having as many resources which would help me out. saubleb(at)gmail(dot)com

Alyce said...

I'm definitely a novice when it comes to most things in the kitchen. There are just a few things that I know how to do really well and then the rest I'm not good at. And for goat, I've never had it, but if it tastes anything like lamb then it wouldn't be something I'd like.

akreese (at) hotmail (dot) com

g.g. said...

I would love this book as long as I don't have to cook goat even if it is the most popular meat in the world

anjamie4 AT gmail dot com

g.g. said...

I went and looked up goat as food but didn't enter as I don't want an account so hope that counts

anjamie4 at gmail dot com

Christine H said...

Top chef is my favborite to, but it always makes me hungry when i watch it. I'd love to when this book because I need to learn more about cooking , I'm always fixing the same 5 things. I need more knowledge. so I'm hoping to win it!!
chirth7@yahoo.com

Christine H said...

Tweet: http://twitter.com/Romantic73/status/14500115807

chirth7@yahoo.com

Christine H said...

I have to say I don't know what swag bucks are. but I searched a food items and came up with this:
EASY CHICKEN (CASSEROLE) DINNER
It has Broccoli chicken breasts
condensed cream of chicken soup
mayonnaise, lemon juice, curry powder, grated processed cheese
and buttered bread crumbs. You mix most of those ingredient together and spread over the ckn. I'm not sure we'd ever eat it, because my husband hates broccoli.
chirth7@yahoo.com

jeff72768 said...

posted on Myspace: http://home.myspace.com/index.cfm?fuseaction=user
chirth7@yahoo.com

petite said...

This book is unique and excellent. I enjoyed learning about how it was written. rojosho(at)hotmail(dot)com

Marci J said...

I learned that Matthew Frederick worked with renowned Chef Louis Eguaras.
june_spirit2628 at hotmail dot com

Marci J said...

I searched for "brownies" - I just won $50 swag bucks!!! :-)

june_spirit2628 at hotmail dot com

Becca said...

I like the idea of learning how to hold a knife. My knife skills are woeful at best.

I looked up Farmer’s Cheese because I’ve seen it in recipes I wanted to try but was never really sure what it was. Well, apparently it is an unripened cheese and there are several kinds. Although that doesn’t really help since my store still won’t carry it.

I blogged about it here:
http://completepoppycock.blogspot.com/2010/05/b-i-n-g-o.html

Thanks
rebecca.bradeen(at)verizon(dot)net

Misusedinnocence said...

I love that so much knowledge in this book, and would love to read it. It sounds great.

misusedinnocence@aol.com

Arch said...

I would love to win this book.... I especially like cook books which have lot of pictures and illustrations... and I also love TOP CHEF - I loved watching the Voltaggio brothers last season!!!

archanaskorner(at)gmail(dot)com

Shirley said...

I found this interesting cooki9ng for the presidents.
"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."
shundelt@yahoo.com

Shirley said...

FB:
http://www.facebook.com/profile.php?id=100001087052807&v=wall&story_fbid=116139411763183&ref=mf#!/profile.php?id=100001087052807&v=wall&story_fbid=128672417151388&ref=mf
shundelt@yahoo.com

Shirley said...

tweet: http://twitter.com/Grandmamaof10/status/15424420247
shundelt@yahoo.com

Shirley said...

I can't find the link your talking about but I like to cook down home foods my use to make and I have been making for her the past 5yrs.
Chicken and dumplings or Ham and Beans with cormbread have always been favotites to us.
shundelt@yahoo.com

christina said...

I would love to learn 101 ways of cooking. I tend to fix the same easy things a lot. Meatloaf is a favorite of ours. My son and Best friend love it and she always comes over for it, but I admit I'm not a prfessional and would like to learn more

christina101092@yahoo.com

christina said...

http://www.facebook.com/home.php?#!/profile.php?id=100001144971475&v=wall&story_fbid=122464694457727&ref=mf

christina101092@yahoo.com

christina said...

http://twitter.com/Christina101092/status/15441921294

christina101092@yahoo.com

christina said...

+5 for signing up for swag bucks

christina101092@yahoo.com

christina said...

I searched over at swag bucks and found
Parmesan-Crusted Chicken
Be sure to use Japanese bread crumbs (panko). These have a much bigger flake than traditional crumbs and make a crisper coating.
very few ingridents:

1 cup grated Parmesan cheese 1 cup panko bread crumbs 1 teaspoon parsley 3 tablespoons olive oil 8 thin-sliced skinless, boneless chicken breasts

christina101092@yahoo.com

Christine H said...

+5 for signing up for swag bucks

chirth7@yahoo.com

Anonymous said...

+5 signed uo for swag bucks

shundelt@yahoo.com

Margie said...

I think the book might give some tips on easy entertaining, and some good company recipes.
mtakala1 AT yahoo DOT com

Margie said...

+5 swag bucks signup
mtakala1 AT yahoo DOT com

Margie said...

I searched for recipes with marshmallows (because I have an oversupply right now!). Earned 8 bucks, hope you do too! Found a recipe for s'more bars which sounded really good.
mtakala1 AT yahoo DOT com

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