101 THINGS I LEARNED IN CULINARY SCHOOL

Louis Eguaras, Vice Chair of the Culinary Arts Department at Los Angeles Mission College, provides readers with a terrific overview of food preparation, cooking, and presentation, along with insights into how to survive and thrive in the culinary profession. 101 i llustrated lessons inform the reader on everything from the history of food to how to properly hold a knife, from kitchen organizati on to food preparation, and from plate presentation to restaurant management.This installment in the popular 101 THINGS I LEARNED® b ook serie...[Read more]