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(R) 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(R) 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.
