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Cargando... 101 Things I Learned (TM) in Culinary School (edición 2010)por Louis Eguaras, Matthew Frederick (Contribuidor)
Información de la obra101 Things I Learned in Culinary School por Louis Eguaras
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Inscríbete en LibraryThing para averiguar si este libro te gustará. Actualmente no hay Conversaciones sobre este libro. I am not sure what I expected of this book, but I enjoyed it. It was a quick, fun read that included tips for everything from buying cookware to how to cook certain food items to how the hierarchy in a restaurant works. Having worked in a restaurant years ago, parts of it made me laugh to hear the slang again. I would recommend this to anyone that that is a foodie or not, I think everyone will enjoy it. sin reseñas | añadir una reseña
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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. No se han encontrado descripciones de biblioteca. |
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A few of my favorite entries include, "Five Knives do 95 percent of the work," "Fresh fish smells like the water it came from, old fish smells like fish," "Boil, shock, drain (pertaining to cooking vegetables)," and "Don't hesitate to recommend a beer pairing (i.e. pairing isn't just for wines)." ( )