|
||||||||||||||||||||
|
||||||||||||||||||||
|
||||||||||||||||||||
Wird oft zusammen gekauft
Produktinformation
|
Mehr über die Autoren
Entdecken Sie Bücher, lesen Sie über Autoren und mehr
Produktbeschreibungen
Kurzbeschreibung
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.
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.
Über den Autor
LOUIS EGUARAS is a chef and instructor of international cuisine in the renowned Le Cordon Bleu Program at the California School of Culinary Arts. He is currently teaching courses in cooking and food history.
His twenty plus years of experience includes responsibilites as Staff Chef at the White House and Camp David, and Executive Chef and Marketing Manager in several other settings.
His twenty plus years of experience includes responsibilites as Staff Chef at the White House and Camp David, and Executive Chef and Marketing Manager in several other settings.
Welche anderen Artikel kaufen Kunden, nachdem sie diesen Artikel angesehen haben?
In diesem Buch
(Mehr dazu)
Tags(Was ist das?)Bei einem Tag handelt es sich um ein Schlagwort, das zum Produkt passt.
Tags erleichtern allen Kunden die Suche und die Sortierung ihrer Lieblingsprodukte. |
Eine digitale Version dieses Buchs im Kindle-Shop verkaufen
Wenn Sie ein Verleger oder Autor sind und die digitalen Rechte an einem Buch haben, können Sie die digitale Version des Buchs in unserem Kindle-Shop verkaufen.
Weitere Informationen
Kundenrezensionen
Es gibt noch keine Kundenrezensionen auf Amazon.de
5 Sterne
4 Sterne
3 Sterne
2 Sterne
1 Sterne
Die hilfreichsten Kundenrezensionen auf Amazon.com (beta)
Amazon.com:
14 Rezensionen
19 von 22 Kunden fanden die folgende Rezension hilfreich
nice booklet
8. Mai 2010
Format:Gebundene Ausgabe|Von Amazon bestätigter Kauf
If this was published as a 15-page pamphlet I would give it 5 stars. However its not worth the $10.20 Amazon is selling it for. While nominally 200 pages, 1/2 the facing pages just have a simple illustration on them. On the pages that DO have printing, its usually just a paragraph or list of items centered on a page. And the pages are about the size of a large postcard. So while this book *does* have useful info and tips in it, I think of it more as a pamphlet in book form rather than a real book. Picked up for $2-5 it might be worth it, but I think its overpriced at $10.
4 von 4 Kunden fanden die folgende Rezension hilfreich
great for beginners!
15. Juni 2010
Format:Gebundene Ausgabe|Von Amazon bestätigter Kauf
I bought one for myself & one for my stepson (age 16) who desires to go to culinary school. I am not a chef, but I am very fluent and creative in the kitchen. This book is great for picking up tips and tricks, & PERFECT for beginners!
4 von 5 Kunden fanden die folgende Rezension hilfreich
Great starting points.
13. Juli 2010
Format:Gebundene Ausgabe
This book is not a textbook. It is a platform.
It coalesces information by subject into condensed packets. Some pages are brief, yet effective. Other pages can inspire you into hours of research. This book has opened my eyes to a whole new realm of culinary possibility.
Best of all. Its an easy and quick read.
It coalesces information by subject into condensed packets. Some pages are brief, yet effective. Other pages can inspire you into hours of research. This book has opened my eyes to a whole new realm of culinary possibility.
Best of all. Its an easy and quick read.
Waren diese Rezensionen hilfreich?
Wir wollen von Ihnen hören.
Kunden diskutieren
|
Das Forum zu diesem Produkt
Fragen stellen, Meinungen austauschen, Einblicke gewinnen Aktive Diskussionen in ähnlichen Foren
Kundendiskussionen durchsuchen
|
Ähnliche Foren
|
||||||||||||||||||||||||||||||||||
Lieblingslisten
Ähnliche Artikel finden
Anhand des Sachgebietes nach ähnlichen Produkten suchen:
Ihr Kommentar
Möchten Sie die Produktinformationen aktualisieren oder Feedback zu den Produktabbildungen geben?
|
