101 Things I Learned in Culinary School (2nd Edition)

• Written by a culinary professor and former White House chef, this book is a must - read for culinary growth. • It reveals crucial kitchen basics like knife - holding and thermometer - calibrating. • Learn to manage flavors and make informed choices among various culinary items.

This book is perfect for culinary students, home chefs, and casual foodies. Whether you're just starting out in the kitchen or looking to refine your skills, it's a great resource. Written by a culinary professor and a former White House chef, it shares important kitchen fundamentals and advice in an easy - to - read way.