Description
Temporarily out of stock
Title: 101 Things I Learned in Culinary School (Second Edition)
Author: EUARAS LOUIS/FREDERICK MATTHEW
Format: HARDCOVER
Publication date: 16/06/2020
Imprint: CROWN PUBLISHING GROUP
Price: $32.00
Publishing status: Active
“This book is all meat with no fat….sure to surprise and enlighten even the most informed gourmands.” —Publishers Weekly (starred review of 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 zenmaster’s calm. This book illuminates the path to becoming a culinary professional by sharing important kitchen fundamentals and indispensable advice, such as-
* Practical how-to’s, from properly 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.
ISBN: 9781524761943
Pages: 216