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　　分類: 图书,进口原版书,Business & Investing（商业与投资）,Job Hunting & Careers（求职与职业）,Guides,
　　品牌: Matthew Frederick

基本信息出版社:GRAND CENTRAL PUB MASS MARKET (2010年5月20日)精装:212页ISBN:0446550302条形码:9780446550307产品尺寸及重量:13 x 18.5 x 2.3 cm ; 409 gASIN:0446550302

商品描述内容简介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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