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.
Rick Stein has handpicked 12 of his favourite recipes for Starters from his entire collection to appear in this charming gift book. From the chef famed for his championing of home-produced fresh ingredients, this is a selection of delicious and inspiring dishes. These pocket-sized cookbooks are simply bursting with delectable recipe ideas and, at such a reasonable price, make an irresistible gift or even a souvenir of a memorable meal at one of Rick Stein's restaurants. Along with the other titles that complete the series, Main Courses and Puddings, all the recipes are straightforward and accompanied by a full colour Little Kingdom by the Sea: Secrets of the Klm Houses Revealed free pdf photograph so that everyone can enjoy the food of one of Britain's most respected and popular chefs. Incredibly, this is the first ever full-length biography of mega-popular Whitesnake (Omnibus Press published a pictorial one in 1989, which is long out of print). Surprising really, because the band has been part of heavy rock's landscape since 1978, selling 30 million records. They also have a good story to tell and a new album to release. Nobody is better placed to tell the story than seasoned Canadian rock writer Martin Popoff.
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