101 things I learned in culinary school
(Book)
Author
Contributors
Published
New York : Grand Central Pub., 2010.
Format
Book
Edition
First edition.
ISBN
9780446550307, 0446550302
Physical Desc
101 pages : illustrations ; 14 x 19 cm.
Status
Description
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Copies
| Location | Call Number | Status |
|---|---|---|
| Chatham Borough-Chatham Township Library - Adult Nonfiction | 641.5092 EGU | Available |
More Details
Published
New York : Grand Central Pub., 2010.
Edition
First edition.
Language
English
ISBN
9780446550307, 0446550302
Notes
Description
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.
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Citations
APA Citation, 7th Edition (style guide)
Eguaras, L., & Frederick, M. (2010). 101 things I learned in culinary school (First edition.). Grand Central Pub..
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Eguaras, Louis and Matthew. Frederick. 2010. 101 Things I Learned in Culinary School. Grand Central Pub.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Eguaras, Louis and Matthew. Frederick. 101 Things I Learned in Culinary School Grand Central Pub, 2010.
MLA Citation, 9th Edition (style guide)Eguaras, Louis., and Matthew Frederick. 101 Things I Learned in Culinary School First edition., Grand Central Pub., 2010.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.
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