101 Things I Learned In Culinary School
Summary
The feel-good place to buy books
101 Things I Learned In Culinary School by Louis Eguaras
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.
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.
| SKU | Unavailable |
| ISBN 13 | 9780446550307 |
| ISBN 10 | 0446550302 |
| Title | 101 Things I Learned In Culinary School |
| Author | Louis Eguaras |
| Series | 101 Things I Learned |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Little, Brown & Company |
| Year published | 2010-09-02 |
| Number of pages | 224 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |