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.

Year

2010

Language

English

Publisher

Grand Central Pub.

Editions

1

Pages

101

ISBN

9780446550307

Data source: Wikidata