101 Things I Learned® in Culinary School (Second Edition) |
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|---|---|
| Authors: | Eguaras, Louis & Frederick, Matthew |
| Publisher: | Crown |
| BISAC/Subject: | CKB071000, SEL009000, REF015000 |
| ISBN: | 9781524761950, Related ISBNs: 152476194X, 1524761958, 9781524761943, 9781524761950 |
| Classification: | Non-Fiction |
| Number of pages: | 216, |
| Audience: | General/trade |
Synopsis: 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.
“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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