101 Things I Learned(r) in Culinary School (Second Edition)

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(R) 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, t