101 Things I Learned In Culinary School

Hardback Book  |  Reading  |  16 Jun 2020

  • Description
  • Details

101 Things I Learned In Culinary School | Hardback Book

Currently out of stock - Ships within 5-10 business days

This product is a member of the following groups/offers:

Food & Cooking Books


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. 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 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.


Title: 101 Things I Learned In Culinary School

Format: Hardback Book

Release Date: 16 Jun 2020

Type: Louis Eguaras

Sku: 2461983

Catalogue No: 9781524761943

Category: Reading