220 Things to Know About Becoming a Michelin Chef

This book is an essential resource for anyone aspiring to become a Michelin-starred chef. It offers a comprehensive glossary of terms specific to the culinary world that will help you become fluent in the language of the kitchen. With definitions that cover everything from classic French sauces to modernist techniques, this book is an invaluable tool for navigating the complex and dynamic world of fine dining.

Whether you are a seasoned chef or just starting out on your culinary journey, this book will provide you with the knowledge and vocabulary you need to succeed in the highly competitive world of haute cuisine. From the art of plating to the science of sous-vide cooking, this book covers all aspects of gourmet cuisine in an accessible and easy-to-understand format. With its clear and concise explanations, this book is a must-have resource for anyone who wants to take their cooking to the next level.