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Knife Skills for Chefs

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Knife Skills for Chefs Cover

ISBN13: 9780131180185
ISBN10: 0131180185
Condition: Standard
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Synopses & Reviews

Publisher Comments:

Knife Skills for Chefs captures the experience and expertise of Christopher Day and reveals how to select, maintain and use knives in the professional kitchen. Endorsed by the American Culinary Federation (ACF), it contains step-by-step instructions and numerous four-color photographs that make techniques easy to understand and simple to follow. Comprehensive in coverage, the book contains chapters on history and production, knife selection, knife maintenance, basic knife cuts, simple garnishing techniques and knife sanitation, safety and storage.  Written by Christopher Day, who is considered one of the country’s foremost authorities on knives and is the corporate chef for Mercer Tool Corp, a knife manufacturing company. Co-authored by Brenda Carlos, who is an experienced author and a regular contributor to two American Culinary Federation magazines: The National Culinary Review and Sizzle. Provides a quick overview of the history of knife making and a look at the manufacturing process used in high-quality forged knives. Introduces readers to the basic knives used in a professional kitchen and emphasizes how to select the best tool for the job. Shows readers step-by-step how to dice, chop, mince, paysanne, rondelle, oblique, tourne, chiffonade, butterfly, carving/slicing, gaufrette, and even opening clams and oysters.  Includes large photos that make it easy to learn proper culinary techniques and procedures. This is an ideal reference that reinforces the artistry and skills that provide the foundation for a successful culinary career.

Synopsis:

Knife Skills for Chefs captures the experience and expertise of Christopher Day and Brenda Carlos and reveals how to select, maintain and use knives in the professional kitchen. Endorsed by the American Culinary Federation, it contains step-by-step instructions and numerous photographs that make techniques easy to understand and simple to follow. Comprehensive in coverage, the book contains chapters on history and production, knife selection, knife maintenance, basic knife cuts, simple garnishing techniques and knife sanitation, safety and storage. This text is an ideal reference that reinforces the artistry and skills that provide the foundation for a successful culinary career.

Table of Contents

Table of Contents

 

1.      Knife History and Production

2.      Which Knife is Right?

3.      Keeping a Knife Sharp

4.      Knife Safety

5.      Knife Cuts

6.      Garnishing

 

GLOSSARY

BIBLIOGRAPHY

 

APPENDIX I:        Culinarian’s Code

APPENDIX II:       An Introduction to the American Culinary Federation

APPENDIX III:     Knife and Related Product Usage Chart

APPENDIX IV:     Basic Knife Cuts Chart

APPENDIX V:      Anatomy of a Chef’s Knife

APPENDIX VI:     First Aid for Knife Cuts

APPENDIX VII:    Key to Review Questions

What Our Readers Are Saying

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Average customer rating based on 1 comment:

lv2cook4u, August 24, 2007 (view all comments by lv2cook4u)
pictures need a little clairfacation but overall good.
instructions were great. so easy my 9 yr old could understand it.
Was this comment helpful? | Yes | No

Product Details

ISBN:
9780131180185
Author:
Day, Christopher P
Publisher:
Prentice Hall
With:
Carlos, Brenda R.
Author:
Carlos, Brenda R.
Author:
Day, Christopher P.
Author:
Wallick, Michael P.
Subject:
Cooks
Subject:
Knives
Subject:
Methods - Professional
Subject:
Methods - Special Appliances
Subject:
Culinary Arts & Techniques
Subject:
Cooking and Food-Appliance Cooking
Copyright:
Edition Description:
Trade paper
Publication Date:
July 2006
Binding:
TRADE PAPER
Grade Level:
General/trade
Language:
English
Illustrations:
Y
Pages:
192
Dimensions:
9 x 6.8 x 0.7 in 299 gr

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Related Subjects

Business » Management
Cooking and Food » Appliances » General
Cooking and Food » Baking » Professional Baking and Desserts
Cooking and Food » Methods » Miscellaneous Methods
Cooking and Food » Professional and Quantity
Cooking and Food » Professional and Quantity » General

Knife Skills for Chefs Used Trade Paper
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Product details 192 pages Prentice Hall - English 9780131180185 Reviews:
"Synopsis" by , Knife Skills for Chefs captures the experience and expertise of Christopher Day and Brenda Carlos and reveals how to select, maintain and use knives in the professional kitchen. Endorsed by the American Culinary Federation, it contains step-by-step instructions and numerous photographs that make techniques easy to understand and simple to follow. Comprehensive in coverage, the book contains chapters on history and production, knife selection, knife maintenance, basic knife cuts, simple garnishing techniques and knife sanitation, safety and storage. This text is an ideal reference that reinforces the artistry and skills that provide the foundation for a successful culinary career.
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