Description
Book SynopsisAn 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 of101 Things I Learned in Culinary SchoolA 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
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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 missionWritten by a culinary professor and former White House chef,
101 Things I Learned in Culinary Schoolis 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.
