101 Things I Learned in Culinary School
Louis Eguaras & Matthew Frederick
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Written by a longtime culinary instructor who is also a former White House chef, this compact book distills an array of experiences into detailed tips.
You’ll learn how to thicken stocks and sauces, why every kitchen needs three different types of oils, how cleaning is different from sanitizing, and why a chef’s toolkit may contain dental floss, a brick, and needle-nose pliers.
Many experienced cooks will be aware of most of these points, but beginners may find the tips eye-opening. And nearly every one of us can benefit from a few reminders now and then.
Hardcover. Line drawings.