Overview

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.

Full Product Details

Author:   Louis Eguaras ,  Matthew Frederick
Publisher:   Little, Brown & Company
Imprint:   Grand Central Publishing
Dimensions:   Width: 13.40cm , Height: 2.90cm , Length: 18.50cm
Weight:   0.466kg
ISBN:  

9780446550307

ISBN 10:   0446550302
Pages:   224
Publication Date:   02 September 2010
Audience:   College/higher education ,  Professional and scholarly ,  Tertiary & Higher Education ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Out of Print
Availability:   In Print  
Limited stock is available. It will be ordered for you and shipped pending supplier's limited stock.

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Author Information

LOUIS EGUARAS is a chef and instructor of international cuisine in the renowned Le Cordon Bleu Program at the California School of Culinary Arts. He is currently teaching courses in cooking and food history.

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