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101 Things I Learned ® in Culinary School - Matthew Frederick

101 Things I Learned ® in Culinary School

By: Louis Eguaras, Matthew Frederick (As told to)

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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.

ISBN: 9780446569217
ISBN-10: 0446569216
Audience: General
Format: ePUB
Language: English
Number Of Pages: 300
Published: 20th May 2010
Edition Type: Digital original