101 Things I Learned (TM) in Culinary School（I***N=9780446550307） mobi 下载 网盘 caj lrf pdf txt 阿里云

　　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 *** this one's chosen

profession.

The book will feature a wide range of illustrated less***, 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.

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　　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.

　　His twenty plus years of experience includes resp***ibilites as

Staff Chef at the White House and Camp David, and Executive Chef

and Marketing Manager in several other settings.

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书籍介绍

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 *** this one's chosen profession.

The book will feature a wide range of illustrated less***, 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.