101 things i learned in culinary school / 

 - Second edition 
 - New York :  Crown,  2020. 
 - x, 372 pages ; 24 cm. 
<br/><br/> "An informative, illustrated guide to food, cooking, and the culinary profession by a former White House chef. A chef must master countless techniques, memorize a mountain of information, and maintain a zenmaster's calm. This book illuminates the path to becoming a culinary professional by sharing important kitchen fundamentals and indispensable advice"-- Provided by publisher 
<br/><br/><label>ISBN: </label>9781524761943 
<br/><br/><label>Subjects--Topical Terms: </label><br/> Cooking Study and teaching<br/>Cuisiniers Formation
<br/><br/><label>Dewey Class. No.: </label>REF 641.5092 Eg88