101 Things I Learned (TM) in Culinary School 下载 115盘 pdf snb 夸克云 tct kindle azw3

Louis Eguaras, a renowned chef at the Le Cordon Bleu Program at the California School of Culinary Arts, provides readers with a terrific overview of what is truly involved in the preparation, cooking, and presentation of meals. He also provides invaluable insights into just what is involved in making this one's chosen profession.

The book will feature a wide range of illustrated lessons, from how to properly hold a knife... to the history of food... from food preparation and presentation... to restaurant hospitality and management, and much more.

The book will be presented in the distinctive and highly-attractive packaged style of 101 THINGS I LEARNED IN ARCHITECTURE SCHOOL, and will be the perfect gift for anyone who is thinking about entering culinary school, is already enrolled, or even just the casual chef.

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There are only two ways to cook

Dry cooking uses direct heat----radiation,convection,or oil.methods include sauteing, pan frying,deep-frying,grilling,broiling,roasting, and baking. it produces browning or searing of the food's outside surface.

Moist cooking uses water,stock,or other liquid as a medium for transferring heat. Methods include blanching, boiling,simmering,poaching, and steaming. The foods are not browned and tend to be tender when done. For best heat transfer, the cooking vessel should be large enough for the food to be completely surrounded by the liquid or steam.

Dry and moist methods can be combined, in braising and stewing ,a tougher cut of meat is seared with dry heat ,and then simmered for several hours in liquid to tenderize.

书籍介绍

Louis Eguaras, a renowned chef at the Le Cordon Bleu Program at the California School of Culinary Arts, provides readers with a terrific overview of what is truly involved in the preparation, cooking, and presentation of meals. He also provides invaluable insights into just what is involved in making this one's chosen profession.

The book will feature a wide range of illustrated lessons, from how to properly hold a knife... to the history of food... from food preparation and presentation... to restaurant hospitality and management, and much more.

The book will be presented in the distinctive and highly-attractive packaged style of 101 THINGS I LEARNED IN ARCHITECTURE SCHOOL, and will be the perfect gift for anyone who is thinking about entering culinary school, is already enrolled, or even just the casual chef.