9781524761943-152476194X-101 Things I Learned® in Culinary School (Second Edition)

101 Things I Learned® in Culinary School (Second Edition)

ISBN-13: 9781524761943
ISBN-10: 152476194X
Author: Eguaras, Louis, Frederick, Matthew
Publication date: 2020
Publisher: Crown
Format: Hardcover 216 pages
FREE shipping on ALL orders

Book details

ISBN-13: 9781524761943
ISBN-10: 152476194X
Author: Eguaras, Louis, Frederick, Matthew
Publication date: 2020
Publisher: Crown
Format: Hardcover 216 pages

Summary

Acknowledged authors Eguaras, Louis, Frederick, Matthew wrote 101 Things I Learned® in Culinary School (Second Edition) comprising 216 pages back in 2020. Textbook and eTextbook are published under ISBN 152476194X and 9781524761943. Since then 101 Things I Learned® in Culinary School (Second Edition) textbook was available to sell back to BooksRun online for the top buyback price of $ 2.00 or rent at the marketplace.

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 35% 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 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 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.
Rate this book Rate this book

We would LOVE it if you could help us and other readers by reviewing the book