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101 things I learned in culinary school

Author: Louis Eguaras; Matthew Frederick
Publisher: New York : Grand Central Pub., 2010.
Series: 101 things I learned
Edition/Format:   Print book : English : 1st edView all editions and formats
Database:WorldCat
Summary:
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  Read more...
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Document Type: Book
All Authors / Contributors: Louis Eguaras; Matthew Frederick
ISBN: 9780446550307 0446550302
OCLC Number: 440562840
Description: 101 p. : ill. ; 14 x 19 cm.
Series Title: 101 things I learned
Other Titles: One hundred and one things I learned in culinary school
Responsibility: Louis Eguaras with Matthew Frederick ; illustrations by Matthew Frederick.

Abstract:

The perfect overview for anyone who has ever wondered whether they might want to start a career in the culinary arts.  Read more...

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