CROWN 101 Things I Learned in Culinary School

A cool gift for any chef or food enthusiast.

First I thought its a joke, but reading the book I found out how concise and well done these books are. The explanations and hints in this book are very valuable and absolutely serious.It must have been a lot of work to plan and to execute this concept.Great work and great outcome.

This was a gift and the recipient loved it.

Very basic information that had eluded me in my 80-odd years of preparing meals and now I have 101 bits of basic information at my finger tips.

It's a cobbled together bits and bobs of how to cook in an American restaurant. Gratingly American (no pun). It's as if someone's seen the other '101' books (Architecture, Art, etc) and said, "Hey, let's do one of these. How hard can it be?" Padded out with quotes and spreads about volumes of cookbook sales and things like it takes longer to cook a brown roux than a white one (duh), this would be of use only to someone who's never ever picked up a knife. It's a very different approach to the precise and condensed wisdom contained in the Art and Architecture '101' ones. I now see they are published by MIT and this one by Hachette.

I had checked out this book from the library prior to purchase. It impressed me so much as a must have, that well, I went out and bought it. If you're a novice or just wanting to learn more about the culinary world, I would highly recommend this book. It is set up with pictures on the left side demonstrating the top on the right. It ranges from different materials for knives, tips on how to tell how well a steak is cooked, to how to prepare things according to different religious practices. Very handy!!