101 THINGS I LEARNED IN CULINARY SCHOOL

An informative, illustrated guide to food, cooking, and the culinary profession by a former White House chef.

Fully updated edition of the beloved classic, with brand new and updated lessons throughout. 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, such as: How to narrow innumerable culinary options to a manageable few, whether selecting knives, oils, thickeners, flours, potatoes, rice, or salad greens.

Written by a culinary professor, this 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.