101 Things I Learned (R) in Culinary School

By Louis Eguaras; Matthew Frederick
(Grand Central Publishing, Hardcover, 9780446550307, 212pp.)

Publication Date: May 2010

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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(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


Matthew Frederick is an architect and urban designer in Cambridge, Massachusetts. He has taught at a number of colleges and universities, including Boston Architectural College and Wentworth Institute of Technology.
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