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  • 101 Things I Learned In Culinary School (Second Edition)

    101 Things I Learned In Culinary School (Second Edition)
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    ISBN: 9781524761943
    Publication date: 01/07/2020

    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.

    Pages: 216
    Dimension: 127mm X 178mm
    Author: EGUARAS, LOUIS
    • Price: $31.99
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