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101 Things I Learned® Culinary School (Second Edition)
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101 Things I Learned® Culinary School (Second Edition) in Franklin, TN
Current price: $18.99
Barnes and Noble
101 Things I Learned® Culinary School (Second Edition) in Franklin, TN
Current price: $18.99
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Size: Hardcover
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® 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,
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), 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,
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.
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® 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,
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), 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,
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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