101 Things I Learned® in Culinary School (Second Edition)
Author(s): Louis Eguaras; Matthew Frederick
An informative, illustrated guide to food, cooking, and the culinary profession by a former White House chef--now in a revised second edition featuring 35% 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.
Product Information
General Fields
- :
- : The Crown Publishing Group
- : Three Rivers Press
- : 0.434088
- : 01 April 2020
- : ---length:- '5'width:- '7'units:- Inches
- : books
Special Fields
- : 216
- : 2006
- : Hardback
- : Louis Eguaras; Matthew Frederick