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.
Download File Size:190.38 MB
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