101 Things I Learned® in Culinary School (Second Edition)
by Matthew Frederick, Louis Eguaras
An illustrated introduction to essential culinary techniques, kitchen practices, and professional standards for cooks of all levels.
About This Book
101 Things I Learned in Culinary School presents foundational cooking knowledge in an accessible, illustrated format.
The book covers core techniques, kitchen terminology, and professional standards for aspiring chefs and home cooks.
Readers gain practical insights into food preparation, safety, and the business aspects of culinary work.
Each lesson is presented clearly to support skill-building at any experience level.
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