101 Things I Learned in Culinary School : 101 lessons on every course on the restaurant menu: trends; nutrition; food supplies; cuisine types; cooking methods and tips; restaurant management; financing; safety precautions and standards; and more. Written by a seasoned chef, this indispensable resource provides essential advice to culinary students, chefs and chefs-in-training, and anyone interested in the culinary world. Each two-page layout is illustrated and illuminates an important industry topic - using humor, statistics, or real-life examples to drive the point home.
|Business & Economics||Careers|
|Cooking, Food & Wine||History|