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 LearnedÂ® 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.