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101 Things I Learned in Culinary School, 2nd Edition Louis Eguaras, Matthew Frederick Crown; Crown Publishing Group (NY), 101 Things I Learned, 2, 2020

**An informative, illustrated guide to food, cooking, and the culinary profession by a former White House chef--now in a revised second edition featuring 50% new material** --- **"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.

英语 [en] · EPUB · 32.3MB · 2020 · 📘 非小说类图书 · 🚀/lgli/lgrs/nexusstc/zlib · Save