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    101 Things I Learned in Culinary School (101 Things I Learned) (Hardback) By (author) Louis Eguaras, By (author) Matthew Frederick

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    DescriptionLouis 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.

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  • Full bibliographic data for 101 Things I Learned in Culinary School

    101 Things I Learned in Culinary School
    Authors and contributors
    By (author) Louis Eguaras, By (author) Matthew Frederick
    Physical properties
    Format: Hardback
    Number of pages: 224
    Width: 131 mm
    Height: 185 mm
    Thickness: 23 mm
    Weight: 388 g
    ISBN 13: 9780446550307
    ISBN 10: 0446550302

    Nielsen BookScan Product Class 3: T17.1
    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: TRV
    BIC subject category V2: VSC
    B&T Modifier: Region of Publication: 01
    B&T Modifier: Subject Development: 20
    B&T Modifier: Academic Level: 05
    B&T General Subject: 240
    Ingram Subject Code: CW
    BIC subject category V2: TTVC
    B&T Modifier: Continuations: 02
    Libri: ENGM3400, KOCH3003
    DC22: 641.5092
    BISAC V2.8: CKB041000
    Warengruppen-Systematik des deutschen Buchhandels: 14530
    B&T Approval Code: A97406000
    BISAC V2.8: BUS012000, REF000000, CKB068000
    LC subject heading:
    LC classification: TX661 .E58 2010
    LC subject heading: , ,
    Thema V1.0: GB, VSC, TTVC
    Little, Brown & Company
    Imprint name
    Grand Central Publishing
    Publication date
    02 September 2010
    Publication City/Country
    New York
    Author Information
    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.