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  1. Forside
  2. 101 Things I Learned in Culinary School

101 Things I Learned in Culinary School

Af: Matthew Frederick, Louis Eguaras Engelsk Hardback

101 Things I Learned in Culinary School

Af: Matthew Frederick, Louis Eguaras Engelsk Hardback
Tjek vores konkurrenters priser
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.
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Tjek vores konkurrenters priser
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kr 202
Fragt: 39 kr
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20 kr
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Tjek vores konkurrenters priser
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.
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Produktdetaljer
Sprog: Engelsk
Sider: 216
ISBN-13: 9781524761943
Indbinding: Hardback
Udgave:
ISBN-10: 152476194X
Kategori: Forside
Udg. Dato: 12 maj 2020
Længde: 27mm
Bredde: 133mm
Højde: 187mm
Forlag: Random House USA Inc
Oplagsdato: 12 maj 2020
Forfatter(e): Matthew Frederick, Louis Eguaras
Forfatter(e) Matthew Frederick, Louis Eguaras

Kategori Forside

ISBN-13 9781524761943

Sprog Engelsk

Indbinding Hardback

Sider 216

Udgave

Længde 27mm

Bredde 133mm

Højde 187mm

Udg. Dato 12 maj 2020

Oplagsdato 12 maj 2020

Forlag Random House USA Inc