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101 Things I Learned in Culinary School

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An informative illustrated guide to food, cooking, and the culinary profession. 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.

A chef must master countless techniques, memorize a mountain of information, and maintain a zenmaster's calm. This book illuminates the path to becoming a culinary professional by sharing important kitchen fundamentals and indispensable advice. Practical how-to's, from properly holding a knife to calibrating a thermometer to creating a compost pile. Ways to emphasize, accent, deepen, and counterpoint flavours. Why we prefer a crisp outside and tender inside in most foods, and more!

Size: Hardback / 216 pages / 19x13.5x3cm

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