101 Things I Learned in Culinary School by Louis Eguaras & Matthew Frederick

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ABOUT THE 101 THINGS I LEARNED IN CULINARY SCHOOL PRODUCT

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 is a DIGITAL BOOK (eBOOK), NOT PHYSICAL

** Every purchase comes with a Premium Ebook Management App to keep your eBooks organized neatly and can be read comfortably.

101 Things I Learned in Culinary School eBook PRICE

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PRODUCT DESCRIPTION:

• Product Type: Ebook / Digital Book / Ecourse
• Format: .epub / .pdf / .mobi
• Language: English
• Order delivered in digital file format
• Sent via Email
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• Full page count, no pages missing
• Readable on smartphone, tablet, computer, or laptop
• Supports Windows, Mac Os, Linux, Android, or iOS
• Read OFFLINE (Without Internet Connection)
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