| 101 Things I Learned(r) in Culinary School (Second Edition) Contributor(s): Eguaras, Louis (Author), Frederick, Matthew (Author) |
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ISBN: 152476194X ISBN-13: 9781524761943 Publisher: Crown Publishing Group (NY) OUR PRICE: $17.09 Product Type: Hardcover - Other Formats Published: May 2020 |
| Additional Information |
| BISAC Categories: - Cooking | History - Business & Economics | Careers - General - Cooking | Reference |
| Dewey: 641.507 |
| LCCN: 2019037360 |
| Series: 101 Things I Learned |
| Physical Information: 1" H x 7.1" W x 4.9" (0.95 lbs) 216 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: 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. |