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！！最愛科普書！101係列都超贊的！！
评分評價這麼少？補一個吧 和其他的幾本一樣是幾年前去巴塞羅那 在米拉之傢的小書店裏發現的 賣書的小姐姐說 你選的這幾本真的很好看 如今已經在看第二遍瞭
评分棒棒棒！！最愛科普書！101係列都超贊的！！
评分棒棒棒！！最愛科普書！101係列都超贊的！！
评分棒棒棒！！最愛科普書！101係列都超贊的！！
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