| 000 | 01002nam a2200229Ia 4500 | ||
|---|---|---|---|
| 003 | PH-LCIC | ||
| 005 | 20250929154638.0 | ||
| 008 | 240527s2020 xx 000 0 und d | ||
| 020 | _a9781524761943 | ||
| 040 | _cLCIC LIBRARY | ||
| 082 | _aREF 641.5092 Eg88 | ||
| 245 | 0 | _a101 things i learned in culinary school / | |
| 250 | _aSecond edition | ||
| 260 |
_aNew York : _bCrown, _c2020. |
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| 300 | _a x, 372 pages ; 24 cm. | ||
| 520 | _a"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 | ||
| 650 | _a Cooking Study and teaching | ||
| 650 | _aCuisiniers Formation | ||
| 700 |
_aLouis Eguaras _eAuthor |
||
| 700 |
_aMatthew Frederick _eAuthor |
||
| 942 |
_2ddc _cREF |
||
| 999 |
_c1969 _d1969 |
||