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

101 Things I Learned® in Culinary School (Second Edition) image
ISBN-10:

152476194X

ISBN-13:

9781524761943

Released: May 12, 2020
Publisher: Crown
Format: Hardcover, 216 pages
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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 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.

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