101 Things I Learned in Culinary School av Louis Eguaras, Matthew Frederick

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<b>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</b><br><b> </b><br><b>“This book is all meat with no fat. . . . Sure to surprise and enlighten even the most informed gourmands.”—<i>Publishers Weekly</i> (starred review), on the first edition of <i>101 Things I Learned® in Culinary School</i></b><br> <br>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 <br> <br>• <b>practical how-tos, from holding a knife to calibrating a thermometer to creating a compost pile</b><br>• <b>ways to emphasize, accent, deepen, and counterpoint flavors</b><br>• <b>why we prefer a crisp outsi