Monday, July 7, 2014
THE Best Book for a Culinary Student
By: Louis Eguaras with Matthew Frederick
I bought this book to help me when I get out of culinary school and find myself struggling to cook something they way I want too. Or even when my mom will randomly ask me some culinary question that I just cannot put my finger on the answer. But this book for sure I find is very helpful for after culinary school just as a reference to come back too.
I think that it's useful to high school cooking teachers and maybe even the chefs at my school because they could have something to base their curriculum on. I mean not to say that they do need to have something to base off of, but...I'm just saying.
This book can be used by almost anyone as long as you understand culinary speak and your a beginner you can use this book!!
I was wondering around the culinary book section of Powell's and my step mom hands me this book and I think, "Huh, this would be useful for after culinary school!"
Louis EguarasA 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.
Well I got it at powells book store for 16$
But I'm sure you can get it anywhere else from $10- 20