An informative, illustrated guide to food, cooking, and the Culinary profession by a former White House chef."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 missionWritten 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..
An informative, illustrated guide to food, cooking, and the Culinary profession by a former White House chef."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
