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.