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A carregar... 101 Things I Learned in Culinary Schoolpor Louis Eguaras, Matthew Frederick
   Nenhum(a) Ainda não há conversas na Discussão sobre este livro.  Daniel.Estes | Feb 11, 2013 |    ) StefanieGeeks | Dec 30, 2012 |  ) lauraleah | May 21, 2010 | sem críticas | adicionar uma crítica
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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. Não foram encontradas descrições de bibliotecas. |
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 Google Books — A carregar...GénerosSistema Decimal de Melvil (DDC)641.5092Technology Home and family management Food And Drink Cooking, cookbooks > Biography And History BiographyClassificação da Biblioteca do Congresso dos EUA (LCC)AvaliaçãoMédia: (3.55)
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A few of my favorite entries include, "Five Knives do 95 percent of the work," "Fresh fish smells like the water it came from, old fish smells like fish," "Boil, shock, drain (pertaining to cooking vegetables)," and "Don't hesitate to recommend a beer pairing (i.e. pairing isn't just for wines)." (