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.
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..
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. . . .
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
