101 Things I Learned(r) in Culinary School (Second Edition) (Hardcover)
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Description
'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(R) 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(R) 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 returnable
| Author(s): | Eguaras, Louis |
|---|---|
| Book Type: | New Book |
| Genre: | General, History, Reference |
| Format: | Hardcover |
| ISBN-10: | 152476194X |
| EAN: | 9781524761943 |
| Language: | English |
| Number of Pages: | 216 |
| Publication Date: | 2020-05-12 |
| Publisher: | Crown Publishing Group (NY) |
| Weight: | 0.95 Pounds |
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