101 Things I Learned in Culinary School - Rilegato

Eguaras, Louis; Frederick, Matthew

Rilegato

ISBN 10: 0446550302 ISBN 13: 9780446550307

Casa editrice: Grand Central Pub, 2010

Riassunto

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.

Su questo libro

Descrizione del libro:

The perfect overview for anyone who has ever wondered whether they might want to start a career in the culinary arts.

L'autore:

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.

Su questa edizione

• Editore: Grand Central Pub
• Data di pubblicazione: 2010
• ISBN 10: 0446550302
• ISBN 13: 9780446550307
• Rilegatura: Copertina rigida
• Numero edizione: 1
• Numero di pagine: 208