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: Matthew Frederick, Louis Eguaras
Publication date: 2020
Publisher: Crown
Format: Hardcover 216 pages
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Book details

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

Summary

101 Things I Learned® in Culinary School (Second Edition) (ISBN-13: 9781524761943 and ISBN-10: 152476194X), written by authors Matthew Frederick, Louis Eguaras, was published by Crown in 2020. With an overall rating of 3.7 stars, it's a notable title among other books. You can easily purchase or rent 101 Things I Learned® in Culinary School (Second Edition) (Hardcover) from BooksRun, along with many other new and used books and textbooks. And, if you're looking to sell your copy, our current buyback offer is $1.9.

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.
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