101 Things I Learned In Culinary School - Hardcover

Louis Eguaras

Hardcover

ISBN 10: 0446550302 ISBN 13: 9780446550307

Publisher: Grand Central Publishing, 2010

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.

About this title

Book Description:

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

About the Author:

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.

About this edition

• Publisher: Grand Central Publishing
• Publication date: 2010
• ISBN 10: 0446550302
• ISBN 13: 9780446550307
• Binding: Hardcover
• Edition number: 1
• Number of pages: 224