101 things I learned in culinary school
INITIAL_TITLE_SRCH:
101 things I learned in culinary school
AUTHOR:
Eguaras, Louis
Frederick, Matthew
ISBN:
9780446550307
EDITION:
1st ed.
PUBLICATION_INFO:
New York : Grand Central Pub., 2010
PHYSICAL_DESC:
101 p. : ill. ; 14 x 19 cm
ABSTRACT:
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.
SUBJECT:
| Cooking -- Study and teaching |
| Cooks -- Training of |
BIBSUMMARY:
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.