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"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.
"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.
| Erscheinungsjahr: | 2020 |
|---|---|
| Rubrik: | Essen & Trinken |
| Thema: | Essen und Trinken |
| Medium: | Buch |
| Seiten: | 216 |
| Reihe: | 101 Things I Learned |
| Inhalt: | Einband - fest (Hardcover) |
| ISBN-13: | 9781524761943 |
| ISBN-10: | 152476194X |
| Sprache: | Englisch |
| Einband: | Gebunden |
| Autor: |
Eguaras, Louis
Frederick, Matthew |
| Hersteller: |
Random House USA Inc
101 Things I Learned |
| Abbildungen: | Black-and-white line drawings |
| Maße: | 182 x 136 x 27 mm |
| Von/Mit: | Louis Eguaras (u. a.) |
| Erscheinungsdatum: | 12.05.2020 |
| Gewicht: | 0,416 kg |
| Erscheinungsjahr: | 2020 |
|---|---|
| Rubrik: | Essen & Trinken |
| Thema: | Essen und Trinken |
| Medium: | Buch |
| Seiten: | 216 |
| Reihe: | 101 Things I Learned |
| Inhalt: | Einband - fest (Hardcover) |
| ISBN-13: | 9781524761943 |
| ISBN-10: | 152476194X |
| Sprache: | Englisch |
| Einband: | Gebunden |
| Autor: |
Eguaras, Louis
Frederick, Matthew |
| Hersteller: |
Random House USA Inc
101 Things I Learned |
| Abbildungen: | Black-and-white line drawings |
| Maße: | 182 x 136 x 27 mm |
| Von/Mit: | Louis Eguaras (u. a.) |
| Erscheinungsdatum: | 12.05.2020 |
| Gewicht: | 0,416 kg |
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