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Overview
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.
| ISBN-13 | 9780736907422 |
|---|---|
| ISBN-10 | 0736907424 |
| Weight | 0.51 Pounds |
| Dimensions | 5.25 x 0.25 x 8.00 In |
| List Price | $10.99 |
| Format | Paperback |
|---|---|
| Pages | 208 pages |
| Publisher | Harvest House Publishers |
| Published On | 2002-01-01 |
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Used, Very Good
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More Than Words
Waltham, MA, USA
. All orders guaranteed and ship within 24 hours. Your purchase supports More Than Words, a nonpro...
Free delivery by: 28 Mar 2026
Used, Very Good
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Hawking Books
Edgewood, TX, USA
Very Good Condition. Clean, tight and Neat.
Free delivery by: 28 Mar 2026
Used, Good
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BooksRun
Philadelphia, PA, USA
It's a preowned item in good condition and includes all the pages. It may have some general signs ...
Free delivery by: 28 Mar 2026
Used, Good
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Bonita
Santa Clarita, CA, USA
Access codes and supplements are not guaranteed with used items. May be an ex-library book.
Free delivery by: 28 Mar 2026
✨ Brand New
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GridFreed
North Las Vegas, NV, USA
Size: 5x0x8; New. In shrink wrap. Looks like an interesting title!
Free delivery by: 28 Mar 2026