Average Reviews:
(More customer reviews)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.
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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.
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