Available for Pre-Order

101 THINGS I LEARNED(R) IN CULINARY SCHOOL (SECOND EDITION)

product image
Publication Date: 
April 7, 2020
Format: 
Hardcover
ISBN: 
9781524761943
About This Item: 
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 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.
$18.00
field_in_binding: 
Hardcover

New Arrivals