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I recently had the chance to get a copy of 101 Things I Learned in Culinary School thanks to the Hachette Book Group and The Product Review Place.
Details …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.
My thoughts …
I picked this book from the “101 Things I Learned” series since my husband loves to cook. Culinary School is one of his wish-list, would-love-to-do adventures.
I was pleasantly surprised at how simple the book was though. It was actually easy enough for non-fancy cooking me to understand and learn something! So if you are like me and at the basic level in the kitchen or my husband who can whip a fancy dinner out of nothing, you will find something new in this book!
NOTE: I was sent a copy of this book in support this review. No other compensation was received. All thoughts and opinions expressed in this review are my own.