101 Things I Learned in Culinary School

A fascinating, accessible, and cleverly illustrated guide to cooking fundamentals, techniques, and history, written by a former White House chef for the bestselling 101 Things I Learned® series. * "This book is all meat with no fat....sure to surprise and enlighten even the most informed gourmands." --Publishers Weekly (starred review) To be truly proficient in the kitchen, you need to do more than follow a recipe. You need to think like a chef. From the fundamentals of boiling water to the nuances of wine pairing, 101 Things I Learned in Culinary School demystifies the art of cooking and provides indispensable advice from kitchens across the world. Illustrated lessons explain complex techniques and illuminate a fascinating range of questions, including: * What is the difference between a chiffonade and a julienne? * Why is a chef's jacket double breasted? * How can you make the most of a farmers' market? * What are the five mother sauces, and when should you use them? Written by a Le Cordon Bleu-trained culinary professor, 101 Things I Learned in Culinary School is a concise, highly readable resource for culinary students, foodies, chefs and chefs-in-training, and anyone who wants to know their way around the kitchen.