101 Things I Learned™ in Culinary School
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- Synopsis
- 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.
- Copyright:
- 2010
Book Details
- Book Quality:
- Publisher Quality
- Book Size:
- 202 Pages
- ISBN-13:
- 9780446569217
- Related ISBNs:
- 9780446569217
- Publisher:
- Grand Central Publishing
- Date of Addition:
- 02/04/18
- Copyrighted By:
- Matthew Frederick
- Adult content:
- No
- Language:
- English
- Has Image Descriptions:
- No
- Categories:
- Nonfiction, Reference, Business and Finance
- Submitted By:
- Bookshare Staff
- Usage Restrictions:
- This is a copyrighted book.
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- by Matthew Frederick
- by Louis Eguaras
- in Nonfiction
- in Reference
- in Business and Finance