Articles liés à 101 Things I Learned ® in Culinary School

101 Things I Learned ® in Culinary School - Couverture rigide

Livre 5 sur 10: 101 Things I Learned

Eguaras, Louis

 
9780446550307: 101 Things I Learned ® in Culinary School
Couverture rigide
ISBN 10 : 0446550302 ISBN 13 : 9780446550307
Editeur : 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.

Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.

À propos de l'auteur

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.

His twenty plus years of experience includes responsibilites as Staff Chef at the White House and Camp David, and Executive Chef and Marketing Manager in several other settings.

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
Grand Central Publishing
Date d'édition
2010
Langue
anglais
ISBN 10 
0446550302
ISBN 13 
9780446550307
Reliure
Relié
Nombre de pages
212
Coordonnées du fabricant
non disponible
Personne responsable
non disponible