101 Things I Learned in Culinary School

Regular price $38.00
Unit price
per
  • Author:
    EGUARAS Louis / FREDERICK Matthew
  • ISBN:
    9781524761943
  • Publication Date:
    July 2020
  • Edition:
    2
  • Pages:
    216
  • Binding:
    Hardback
  • Publisher:
    Random House
  • Country of Publication:
101 Things I Learned in Culinary School
101 Things I Learned in Culinary School

101 Things I Learned in Culinary School

Regular price $38.00
Unit price
per
  • Author:
    EGUARAS Louis / FREDERICK Matthew
  • ISBN:
    9781524761943
  • Publication Date:
    July 2020
  • Edition:
    2
  • Pages:
    216
  • Binding:
    Hardback
  • Publisher:
    Random House
  • Country of Publication:

Description

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.

Featured in the May 2020 Creative newsletter.
To receive this newsletter regularly please email us with your name and contact details.

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  • 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.

    Featured in the May 2020 Creative newsletter.
    To receive this newsletter regularly please email us with your name and contact details.

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.

Featured in the May 2020 Creative newsletter.
To receive this newsletter regularly please email us with your name and contact details.