101 Things I Learned In Culinary School
Seiten
2010
Grand Central Publishing (Verlag)
978-0-446-55030-7 (ISBN)
Grand Central Publishing (Verlag)
978-0-446-55030-7 (ISBN)
- Titel ist leider vergriffen;
keine Neuauflage - Artikel merken
The perfect overview for anyone who has ever wondered whether they might want to start a career in the culinary arts.
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, 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.
| Erscheint lt. Verlag | 2.9.2010 |
|---|---|
| Reihe/Serie | 101 Things I Learned |
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 134 x 185 mm |
| Gewicht | 466 g |
| Themenwelt | Sachbuch/Ratgeber ► Beruf / Finanzen / Recht / Wirtschaft ► Bewerbung / Karriere |
| Weitere Fachgebiete ► Handwerk | |
| ISBN-10 | 0-446-55030-2 / 0446550302 |
| ISBN-13 | 978-0-446-55030-7 / 9780446550307 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
| Haben Sie eine Frage zum Produkt? |
Mehr entdecken
aus dem Bereich
aus dem Bereich
wie Du Konflikten einen Raum gibst, sie konstruktiv klärst und …
Buch | Hardcover (2024)
Murmann Publishers (Verlag)
CHF 54,60
wie Sie jeden Tag Ihre optimale Leistung bringen und zufrieden dabei …
Buch | Softcover (2025)
Vahlen (Verlag)
CHF 34,85
