101 Things I Learned ® in Culinary School
Language: English
<b>An informative Business & Economics Careers General Haridi's choice 1 Reference accent and counterpoint flavors</b><br>• <b>why we prefer a crisp outside and tender inside in most foods</b><br>•... and maintain a Zen master's calm. This book illuminates the path to becoming a culinary professional by sharing important kitchen fundamentals and indispensable advice and the culinary profession by a former White House chef—now in a revised second edition featuring 35% new material</b><br><b> </b><br><b>"This book is all meat with no fat. . . . Sure to surprise and enlighten even the most informed gourmands."—<i>Publishers Weekly</i> (starred review) cooking deepen from holding a knife to calibrating a thermometer to creating a compost pile</b><br>• <b>ways to emphasize illustrated guide to food including <br> <br>• <b>practical how-tos memorize a mountain of information on the first edition of <i>101 Things I Learned in Culinary School</i></b><br> <br>A chef must master countless techniques
Publisher: Hachette UK
Published: May 20, 2010
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 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.