Xi can da chu cheng zhang ji lu
Subtitle: wo zai peng ren xue yuan xue dao de 101 jian shi = 101 things I learned in culinary school
By: Luyisi Aigualasi, Maxiu Fulaidelike zhu ; Yang Shan, Cai Xiaolin yi
Contributors: Frederick, Matthew; Yang, Shan; Cai, Xiaolin
Edition: Di 1 ban
Publisher: Ji xie gong ye chu ban she
Published: 2013
Place of publication: Beijing Shi
Language: chi
Number of pages: 202
ISBN-13: 9787111408192
Subjects: Cooks; Cooking; Study and teaching; Training of
Other titles: Wo zai peng ren xue yuan xue dao de 101 jian shi; Wo zai peng ren xue yuan xue dao de yi bai ling yi jian shi
Work titles: 101 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.
Notes: Translation of: 101 things I learned in culinary school.