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101 THINGS I LEARNED IN CULINARY SCHOOL

Out of stock

฿525
101 THINGS I LEARNED IN CULINARY SCHOOL

101 THINGS I LEARNED IN CULINARY SCHOOL

 EGUARAS, LOUIS

Hardcover

฿525

Out of stock

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คำที่เกี่ยวข้อง COOKING TECHNIQUES

Synopsis: 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.

Product Details

ISBN 9780446550307
Weight 0.4082
Publisher HACHETTE BOOK GROUP USA
Book Size (cm.) 127 x 178 x 23
Language English
Number of Pages 224

Highlight

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 mana view all

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