101 Things I Learned® in Culinary School (101 Things I Learned)

By: Matthew Frederick and Louis Eguaras

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Synopsis: 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, 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.