101 Things I Learned® In Culinary School (Second Edition)
Author: Louis Eguaras; Matthew Frederick
Stock information
General Fields
: 31.99 AUD
: 9781524761943
: The Crown Publishing Group
: Three Rivers Press
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: 0.434088
: 01 April 2020
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: 31.99
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Special Fields
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: Louis Eguaras; Matthew Frederick
: 101 Things I Learned Ser.
: Hardback
: 2006
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: English
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: 216
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9781524761943
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.