An informative, illustrated guide to food, cooking, and the culinary profession by a former White House chefnow 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® in Culinary School   A chef must master countless techniques, memorize a mountain of information, and maintain a Zen masters calmThis 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, oi