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101 Things I Learned In Culinary School By Louis Eguaras

101 Things I Learned In Culinary School
by Louis Eguaras

In Stock
$13.99
The perfect overview for anyone who has ever wondered whether they might want to start a career in the culinary arts.
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101 Things I Learned In Culinary School Summary


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.

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About Louis Eguaras


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.

Additional information

GOR002695197
101 Things I Learned In Culinary School by Louis Eguaras
Louis Eguaras
101 Things I Learned
Used - Very Good
Hardback
Little, Brown & Company
2010-05-20
224
0446550302
9780446550307
N/A
Book picture is for illustrative purposes only, actual binding, cover or edition may vary.
This is a used book - there is no escaping the fact it has been read by someone else and it will show signs of wear and previous use. Overall we expect it to be in very good condition, but if you are not entirely satisfied please get in touch with us.