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.
關於作者:
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 responsibilites as
Staff Chef at the White House and Camp David, and Executive Chef
and Marketing Manager in several other settings.