101 Things I Learned in Culinary School (2nd Edition)

By LOUIS EGUARAS and MATTHEW FREDERICK 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.   ISBN: 9781524761943