101 Things I Learned in Culinary School

Louis Eguaras, Matthew Frederick

101 Things I Learned in Culinary School
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101 Things I Learned in Culinary School

Louis Eguaras, Matthew Frederick

This book is all meat with no fat….sure to surprise and enlighten even the most informed gourmands. –Publishers Weekly (starred review of 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 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 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.

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