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In the Hands of a Chef : The Professional Chef's Guide to Essential Kitchen Tools by The Culinary Institute of America (CIA) (2007, Perfect)
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The book teaches a tool's most popular--yet often highly specialized--uses, the history of a tool, types of materials used in making it, and advances in technology that have improved a tool. Readers will also learn the parts of kitchen tools, characteristics of a good knife, and what to look for when purchasing knives and other kitchen tools.
- Buy It NowIn the Hands of a Chef: The Professional Chef's Guide to Essential Kitchen Tools
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About this product
Product Identifiers
PublisherWiley & Sons, Incorporated, John
ISBN-100470080264
ISBN-139780470080269
eBay Product ID (ePID)63077863
Product Key Features
Number of Pages176 Pages
Publication NameIn the Hands of a Chef : the Professional Chef's Guide to Essential Kitchen Tools
LanguageEnglish
Publication Year2007
SubjectGeneral, Methods / Professional
TypeTextbook
Subject AreaCooking
AuthorThe Culinary Institute of America (Cia)
FormatPerfect
Dimensions
Item Height0.4 in
Item Weight8.8 Oz
Item Length8 in
Item Width8 in
Additional Product Features
Intended AudienceCollege Audience
LCCN2006-021034
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)
Dewey Edition22
IllustratedYes
Dewey Decimal643/.3
Table Of ContentAcknowledgments 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
SynopsisSharpen 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., 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., 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 bachelors 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 worlds premier culinary college. Courses for foodservice professionals and food enthusiasts are offered at the colleges 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., A new approach to the CIA's Professional Chef's Knife Kit , In the Hands of a Chef reveals how professional chefs use their revered kitchen tools in restaurants and at home. This book identifies the types of tools necessary in the kitchen, such as knives, mixing tools, gadgets, and measuring tools. The book teaches a tool's most popular--yet often highly specialized--uses, the history of a tool, types of materials used in making it, and advances in technology that have improved a tool. The book gives readers a personal look at chefs' methods for using these tools and a sense of the personal attachment and even respect they have for them. Readers will also learn the parts of kitchen tools, characteristics of a good knife, and what to look for when purchasing knives and other kitchen tools. In the Hands of a Chef features 112 new black and white photographs that convey the proper way to hold the tool or how it appears when in the hands of a chef.
LC Classification NumberTX656.I52 2008
