Aninformative,illustratedguidetofood,cooking,andtheculinaryprofessionbyaformerWhiteHousechef--nowinarevisedsecondeditionfeaturing35%newmaterial“Thisbookisallmeatwithnofat....Suretosurpriseandenlighteneventhemostinformedgourmands.“--PublishersWeekly(starredreview),onthefirsteditionof101ThingsILearnedinCulinarySchoolAchefmustmastercountlesstechniques,memorizeamountainofinformation,andmaintainaZenmaster’scalm.Thisbookilluminatesthepathtobecomingaculinaryprofessionalbysharingimportantkitchenfundamentalsandindispensableadvice,including-practicalhow-tos,fromholdingaknifetocalibratingathermometertocreatingacompostpile-waystoemphasize,accent,deepen,andcounterpointflavors-whywepreferacrispoutsideandtenderinsideinmostfoods-understandingwinelabelsandbeerbasics-howtonarrowinnumerableculinaryoptionstoamanageablefew,whetherselectingknives,oils,thickeners,flours,potatoes,rice,orsaladgreens-howaprofessionalkitchenisorganizedandmanagedtomaintainitsmissionWrittenbyaculinaryprofessorandformerWhiteHousechef,101ThingsILearnedinCulinarySchoolisaconcise,highlyreadableresourceforculinarystudents,homechefs,casualfoodies,andanyoneelsetryingtofindtheirwayaround--orsimplyinto--thekitchen.
CULINARY OILS ACCENT cooking LEARNED TOS
