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101 Things I Learned(r) in Culinary School (Second Edition)
Contributor(s): Eguaras, Louis (Author), Frederick, Matthew (Author)

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ISBN: 152476194X     ISBN-13: 9781524761943
Publisher: Crown Publishing Group (NY)
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Binding Type: Hardcover - See All Available Formats & Editions
Published: May 2020
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Additional Information
BISAC Categories:
- Cooking | History
- Business & Economics | Careers - General
- Cooking | Reference
Dewey: 641.507
LCCN: 2019037360
Series: 101 Things I Learned
Physical Information: 1" H x 7.1" W x 4.9" L (0.95 lbs) 216 pages
Features: Bibliography, Index
 
Descriptions, Reviews, Etc.
Publisher Description:
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. . . . 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. 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.

 
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