Penguin Random House
101 Things I Learned in Culinary School
$18.00
An informative, illustrated guide to food, cooking, and the culinary profession by a former White House chef.
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:
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
ISBN: 9781524761943
Hardcover: 216 pages
Size: 5.3" x 7.4" x 1"