101 Things I Learned (R) in Culinary School

101 Things I Learned (R) in Culinary School Cover

101 Things I Learned (R) in Culinary School

By Louis Eguaras; Matthew Frederick

Grand Central Publishing, Hardcover, 9780446550307, 212pp.

Publication Date: May 20, 2010

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(r) 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.

About the Author
Professeur de cuisine a la California School of Culinary Arts. Grand chef de cuisine, il a notamment cuisine pour Nelson Mandela, Tom Hanks, Antony Hopkins.

Architecte et paysagiste urbain a Cambridge, Massachusetts, il a enseigne dans plusieurs ecoles d'architecture et universites dont le "Boston Architectural College" et le "Wentworth Institute of Technology".