101 things I learned in culinary school
By: Louis Eguaras with Matthew Frederick ; illustrations by Matthew Frederick
Contributors: Frederick, Matthew
Edition: 1st ed.
Publisher: Grand Central Pub.
Published: 2010
Place of publication: New York
Language: eng
Number of pages: 101
ISBN-13: 9780446550307
Other 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.