101 Things I Learned ® in Culinary School

By Louis Eguaras (Hardcover Book, 2010)
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.
  • Grand Central Publishing
    • Format: Hardcover Book

    • Price: $16.00 US/$18.00 CAN

    • ISBN-13: 9780446550307

    • On Sale Date: 05/20/2010

    • Publisher: Grand Central Publishing

    • Imprint: Grand Central Publishing

    Formats Available: Hardcover Book

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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.

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.

His twenty plus years of experience includes responsibilites as Staff Chef at the White House and Camp David, and Executive Chef and Marketing Manager in several other settings.
  • (PW Annex Reviews).

Formats

Product Details

101 Things I Learned ® in Culinary School
  • Publisher: Grand Central Publishing
  • Price: $16.00 US/$18.00 CAN
  • Pages: 212
  • Physical Dimensions: 7" x 5"
  • ISBN-13: 9780446550307
  • On Sale Date: 05/20/2010
101 Things I Learned ® in Culinary School