101 Things I Learned in Culinary School
Louis Eguaras, Matthew Frederick
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 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.
年:
2020
出版:
2
出版社:
Crown Publishing Group
语言:
english
ISBN 10:
1524761958
ISBN 13:
9781524761950
ISBN:
2019037360
系列:
101 Things I Learned
文件:
EPUB, 30.77 MB
IPFS:
,
english, 2020
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