101 Things I Learned(r) in Culinary School (Second Edition)

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(R) in Culinary School

A chef must master countless techniques, memorize a mountain of information, and maintain a Zen master’s calm. This book illuminates the path to becoming a culinary professional by sharing important kitchen fundamentals and indispensable advice, including

– practical how-tos, from holding a knife to calibrating a thermometer to creating a compost pile
– ways to emphasize, accent, deepen, and counterpoint flavors
– why we prefer a crisp outside and tender inside in most foods
– understanding wine labels and beer basics
– how to narrow innumerable culinary options to a manageable few, whether selecting knives, oils, thickeners, flours, potatoes, rice, or salad greens
– how a professional kitchen is organized and managed to maintain its mission

Written by a culinary professor and former White House chef, 101 Things I Learned(R) in Culinary School is a concise, highly readable resource for culinary students, home chefs, casual foodies, and anyone else trying to find their way around–or simply into–the kitchen.

Author: Louis Eguaras, Matthew Frederick
Binding Type: Hardcover
Publisher: Crown Publishing Group (NY)
Published: 05/12/2020
Series: 101 Things I Learned
Pages: 216
Weight: 0.95lbs
Size: 4.90h x 7.10w x 1.00d
ISBN: 9781524761943
Language: English