101 Things I Learned in Culinary School


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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 percent new material. 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.

- 216 pages
- Hardcover
- Crown

5.27"H, 7.5"L, 1"D

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