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Book Title
In the Hands of a Chef : The Professional Chef's Guide to Essenti
ISBN
9780470080269
Publication Year
2007
Type
Textbook
Format
Perfect
Language
English
Publication Name
In the Hands of a Chef : the Professional Chef's Guide to Essential Kitchen Tools
Item Height
0.4in
Author
The Culinary Institute of America (Cia)
Item Length
8in
Publisher
Wiley & Sons, Incorporated, John
Item Width
8in
Item Weight
9.6 Oz
Number of Pages
176 Pages

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Product Information

Sharpen Your Knife Skills and Hone Your Knowledge of Kitchen Tools A precise carrot julienne . . . A perfect basil chiffonade . . . A neatly quartered chicken . . . Proficiency with knives and other kitchen tools is essential if you want to perfect your culinary artistry. Written by the experts at The Culinary Institute of America, this indispensable guide delivers all the information you need to assemble a knife kit, build your knife skills, and use a wide range of additional tools, from peelers and pitters to Parisienne scoops and pastry bags. Featuring instructional photographs throughout plus insights and tips from top professional chefs, In the Hands of a Chef provides: * A complete guide to culinary knives * Comprehensive instructions for knife sharpening * Guidance on using specialty knives and cutting tools * Detailed cutting techniques for a variety of ingredients * Advice on tools for measuring, baking, and mixing * Equipment sources as well as checklists for knives and tools "This comprehensive overview of techniques associated with knives and other key kitchen tools truly benefits those concerned with preparing food safely and efficiently. . . . In the Hands of a Chef is an impressive guide, as important as the tools themselves." -Richard Von Husen, co-owner of Warren Kitchen & Cutlery Founded in 1946, THE CULINARY INSTITUTE OF AMERICA is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts. A network of more than 37,000 alumni in foodservice and hospitality has helped the CIA earn its reputation as the world's premier culinary college. Courses for foodservice professionals and food enthusiasts are offered at the college's main campus in Hyde Park, New York, and at The Culinary Institute of America at Greystone, in St. Helena, California. Greystone also offers baking and pastry, accelerated culinary arts, and wine certifications.

Product Identifiers

Publisher
Wiley & Sons, Incorporated, John
ISBN-10
0470080264
ISBN-13
9780470080269
eBay Product ID (ePID)
63077863

Product Key Features

Author
The Culinary Institute of America (Cia)
Publication Name
In the Hands of a Chef : the Professional Chef's Guide to Essential Kitchen Tools
Format
Perfect
Language
English
Publication Year
2007
Type
Textbook
Number of Pages
176 Pages

Dimensions

Item Length
8in
Item Height
0.4in
Item Width
8in
Item Weight
9.6 Oz

Additional Product Features

Lc Classification Number
Tx656.I52 2008
Reviews
"Sharpen your knife skills and perfect your culinary artistry... this indispensable guide delivers all the information you need with instructional photographs". (Inspired by Food, Winter 2008)
Table of Content
Acknowledgments vi Preface 1 Introduction 3 1 Knives and Cutting Tools 5 A Brief History of Cutting Tools The Parts of a Knife Types of Knives Sharpening and Honing Tools Additional Hand Tools Large Cutting Tools 2 Knife Skills 39 Knife Selection Handling and Maintaining Knives Setting Up Your Work Area Holding the Knife Trimming, Peeling, and Squaring Off Chopping and Mincing Foods Shredding and Grating Slicing Cuts: Plain and Decorative Precision and Portioning Cuts Decorative and Special Cutting Techniques 3 Cutting Techniques for Vegetables and Fruits 75 Vegetables Fruits 4 Cutting Techniques for Meat and Poultry 99 Meat Fabrication Techniques Poultry Rabbit Carving Roasted Meats and Poultry 5 Cutting Techniques for Fish and Shellfi sh 117 Round Fish Lobster Shrimp Soft-Shelled Crabs Clams and Oysters 6 Hand Tools for Measuring, Mixing, and Baking 127 Tools for Measuring Measures and Conversions Tools for Mixing and Baking Summary Glossary 147 Appendix 149 Index 163 Photography Credits 170
Copyright Date
2008
Topic
General, Methods / Professional
Lccn
2006-021034
Dewey Decimal
643/.3
Intended Audience
College Audience
Dewey Edition
22
Illustrated
Yes
Genre
Cooking

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