101 Things I Learned ® in Culinary School - Couverture rigide

Eguaras, Louis

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.

A propos du livre

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.

Détails de l'édition

• 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