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

Author(s): Louis Eguaras; Matthew Frederick

Cooking

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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Product Information

General Fields

  • : 9781524761943
  • : The Crown Publishing Group
  • : Three Rivers Press
  • : May 2020
  • : --- length: - '5' width: - '7' units: - Inches
  • : books

Special Fields

  • : Louis Eguaras; Matthew Frederick
  • : Hardback
  • : English
  • : 216