An informative, illustrated guide to food, cooking, and the culinary profession by a former White House chef—now in a revised second edition featuring 50% new material “This book is all meat with no fat. . .
. Sure to surprise and enlighten even the most informed gourmands ...An informative, illustrated guide to food, cooking, and the culinary profession by a former White House chef—now in a revised second edition featuring 50% new material “This book is all meat with no fat. .
. . Sure to surprise and enlighten even the most informed gourmands.”—Publishers Weekly (starred review), on the first edition of 101 Things I Learned in Culinary School A chef must master countless techniques, memorize a mountain of information, and maintain a Zen master’s calm.