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101 Things I Learned in Culinary School by Louis Eguaras & Matthew Frederick, ISBN 9780446550307

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Author: Louis Eguaras & 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.

RRP: $23.99

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Available at our supplier, usually ships in 10 to 14 days.
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ISBN 13:

9780446550307

ISBN 10:0446550302
Binding:Hardcover
Pages:224
Released:01/07/2010

101 Things I Learned in Culinary School by Louis Eguaras & Matthew Frederick

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101 Things I Learned in Culinary School by Louis Eguaras & Matthew Frederick, is available now at these stores... *

NSW

Tweed Heads (07) 5524 7900

* Please contact the store and quote ISBN "9780446550307" to confirm availability.



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