PublishedCrown, June 2020 |
ISBN9781524761943 |
FormatHardcover, 216 pages |
Dimensions12.7cm × 17.8cm |
An informative, illustrated guide to food, cooking, and the culinary profession by a former White House chef.
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 of101 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 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.
