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 calmThis 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.
| Format |
Inbunden |
| Omfång |
216 sidor |
| Språk |
Engelska |
| Förlag |
Random House USA Inc |
| Utgivningsdatum |
2020-05-12 |
| ISBN |
9781524761943 |
