101 Things I Learned in Culinary School

101 Things I Learned in Culinary School

Hardback 101 Things I Learned

By (author) Louis Eguaras, By (author) Matthew Frederick

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  • Publisher: Grand Central Publishing
  • Format: Hardback | 224 pages
  • Dimensions: 132mm x 246mm x 20mm | 363g
  • Publication date: 2 September 2010
  • Publication City/Country: New York
  • ISBN 10: 0446550302
  • ISBN 13: 9780446550307
  • Edition: 1
  • Sales rank: 94,511

Product description

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.

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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.