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101 Things I Learned (R) in Culinary School
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101 Things I Learned (R) in Culinary School Hardcover - 2010 - 1st Edition

by Louis Eguaras; Matthew Frederick (With)


From the publisher

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(R) 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.

Details

  • Title 101 Things I Learned (R) in Culinary School
  • Author Louis Eguaras; Matthew Frederick (With)
  • Binding Hardcover
  • Edition number 1st
  • Edition 1
  • Pages 212
  • Volumes 1
  • Language ENG
  • Publisher Grand Central Publishing, New York
  • Date 2010-05
  • Illustrated Yes
  • ISBN 9780446550307 / 0446550302
  • Weight 1 lbs (0.45 kg)
  • Dimensions 5.3 x 7.3 x 1.1 in (13.46 x 18.54 x 2.79 cm)
  • Library of Congress subjects Cookery - Study and teaching, Cooks - Training of
  • Library of Congress Catalog Number 2009037647
  • Dewey Decimal Code 641.509

About the author

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.
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101 Things I Learned in Culinary School
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101 Things I Learned in Culinary School

by Louis Eguaras

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9780446550307 / 0446550302
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101 Things I Learned In Culinary School

101 Things I Learned In Culinary School

by Louis Eguaras

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101 Things I Learned In Culinary School

101 Things I Learned In Culinary School

by Louis Eguaras

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101 Things I Learned? in Culinary School

101 Things I Learned? in Culinary School

by Matthew Frederick; Louis Eguaras

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Grand Central Publishing, 2010. Hardcover. Good. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.Dust jacket quality is not guaranteed.
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101 Things I Learned? in Culinary School

101 Things I Learned? in Culinary School

by Matthew Frederick; Louis Eguaras

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Hardcover
ISBN 10 / ISBN 13
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Grand Central Publishing, 2010. Hardcover. Good. Disclaimer:Former library book; Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.Dust jacket quality is not guaranteed.
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101 Things I Learnedâ„¢ in Culinary School
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101 Things I Learnedâ„¢ in Culinary School

by Eguaras, Louis, Frederick, Matthew

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101 Things I Learnedâ„¢ in Culinary School
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101 Things I Learnedâ„¢ in Culinary School

by Eguaras, Louis, Frederick, Matthew

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ISBN 10 / ISBN 13
9780446550307 / 0446550302
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101 Things I Learned in Culinary School
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101 Things I Learned in Culinary School

by Louis Eguaras

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Hardcover
ISBN 10 / ISBN 13
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101 Things I Learned in Culinary School

101 Things I Learned in Culinary School

by Louis Eguaras with Matthew Frederick

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Grand Central Publishing, New York, 2010. First Edition. Hardcover (Printed Boards). Very Good Condition. Illustrator: Matthew Frederick. 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. 101 pages. Illustrator:… Read More
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101 Things I Learned in Culinary School
Stock Photo: Cover May Be Different

101 Things I Learned in Culinary School

by EGUARAS, Louis

  • Used
  • Hardcover
Condition
Used
Binding
Hardcover
ISBN 10 / ISBN 13
9780446550307 / 0446550302
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Grand Central Publishing, 2010. hbk 12mo oblong format cloth spine no dj as issued quarter cloth over decorated laminated boards excellent clean tight unmarked almost as new
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