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101 Things I Learned in Culinary School by Louis Eguaras - Hardcover
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PRODUCT INFORMATION

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    Specifications

    Category Type
    Cook
    ISBN
    9780446550307.0
    Item EAN
    2724318244816
    People
    Author
    Louis Eguaras
    People
    Publisher
    Harper Collins Publication
    Category Type
    Cook
    ISBN
    9780446550307.0
    Item EAN
    2724318244816
    People
    Author
    Louis Eguaras
    People
    Publisher
    Harper Collins Publication
    Languages and countries
    Book Language
    English
    Read more
  •  

    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

    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



    Product Features:

    • Binding: Hardcover

    • Language of Text: English

    • Publication Year: 2010

    • Number of Pages: 212

    • ISBN: 9780446550307

    • Product Dimensions: 18.4 x 2.7 x 13.3 cm

 

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