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.
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棒棒棒！！最爱科普书！101系列都超赞的！！
评分棒棒棒！！最爱科普书！101系列都超赞的！！
评分评价这么少？补一个吧 和其他的几本一样是几年前去巴塞罗那 在米拉之家的小书店里发现的 卖书的小姐姐说 你选的这几本真的很好看 如今已经在看第二遍了
评分评价这么少？补一个吧 和其他的几本一样是几年前去巴塞罗那 在米拉之家的小书店里发现的 卖书的小姐姐说 你选的这几本真的很好看 如今已经在看第二遍了
评分棒棒棒！！最爱科普书！101系列都超赞的！！
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