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- 101 Things I Learned® in Culinary School (Second Edition)
101 Things I Learned® in Culinary School (Second Edition)
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$18.99
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Product Details
Author:
Louis Eguaras, Matthew Frederick
Series:
101 Things I Learned
Format:
Hardcover
Pages:
216
Publisher:
Crown (May 12, 2020)
Language:
English
ISBN-13:
9781524761943
ISBN-10:
152476194X
Weight:
15.2oz
Dimensions:
7.19" x 5.19" x 0.94"
Case Pack:
20
File:
RandomHouse-PRH_Book_Company_PRH_PRT_Onix_full_active_D20260405T165953_155746809-20260405.xml
Folder:
RandomHouse
List Price:
$18.99
As low as:
$14.62
Publisher Identifier:
P-RH
Discount Code:
A
QuickShip:
Yes
Audience:
General/trade
Country of Origin:
China
Pub Discount:
65
Imprint:
Crown
Overview
An informative, illustrated primer on 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.
"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.
