101 Things I Learned in Culinary School ®
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.
What people are saying - Write a review
Review: 101 Things I Learned (TM) in Culinary SchoolUser Review - Stefanie - Goodreads
Great little tricks of the trade without recipes. The history of cooking is something I am interested in but most cookbooks neglect. This volume is short and fulfilled my curiosity. Read full review
Review: 101 Things I Learned (TM) in Culinary SchoolUser Review - Steven - Goodreads
I thought this was a good and helpful book. There are not a lot of pages, but each one focuses well on tips and tricks that any cook can use. Read full review
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