101 things I learned in culinary school
1st ed.
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Author
Contributions
- Frederick, Matthew - Contributor
Publication
2010 - Grand Central Pub., New York, New York (State)
Language
English
Word Count
25,250 words, Guess
Page Count
101 pages
Identifiers
- ISBN-139780446550307
- ISBN-100446550302
- Library of Congress Control Number2009037647
- OCLC Control Number440562840
- Better World Books9780446550307
and 1 more
- Open LibraryOL24408423M
Classifications
- DDC641.5092
- LCCTX661 .E58 2010
- LCCTX661.E58 2010
Alternate Titles
- One hundred and one things I learned in culinary school
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.
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