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The Professional Chef's. Knife Kit

The Professional Chef's. Knife Kit Cover

 

Synopses & Reviews

Publisher Comments:

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.

Synopsis:

When you watch a professional magic act, you may find yourself awed by the trick. You are a willing believer in the illusion created by the magician. If, however, you are a magician, you are no longer in awe of the trick itself. You are astonished by the skill and finesse of the magician?the ease, the apparent effortlessness of motion.

Chefs are a great deal like magicians. To the novice, the transformation of a carrot to a pile of perfectly even julienne is almost miraculous. To the seasoned chef, the miracle is the skill, the coordination, and rhythm of the right tool in an accomplished hand.

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. Courses for foodservice professionals are offered at the college?s main campus in Hyde Park, New York, and at its additional campus for continuing education, The Culinary Institute of America at Greystone, in St. Helena, California.

Synopsis:

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.

Table of Contents

THE PROFESSIONAL CHEF'S KNIFE KIT.

A Brief History of Cutting Tools.

The Parts of a Knife.

Knives and Other Important Cutting Tools.

Additional Small Tools for the Knife Kit.

Large Equipment Used for Cutting.

KNIFE SKILLS.

Sharpening Knives on a Stone.

Honing Knives on a Steel.

Preliminary Cuts.

Coarse or Rough Cuts.

Precision and Portioning Cuts.

Decorative Cuts.

Special Peeling and Cutting Techniques.

Meat Fabrication.

Poultry Fabrication.

Fish Fabrication.

Glossary.

Bibliography.

Index.

Product Details

ISBN:
9780471349976
Author:
Culinary Institute of America
Publisher:
Wiley
Author:
The Culinary Institute of America (CIA)
Author:
The Culinary Institute of America
Location:
New York :
Subject:
Culinary Arts & Techniques
Subject:
Cooks
Subject:
Knives
Subject:
Methods - General
Subject:
Cutting.
Subject:
Methods - Special Appliances
Subject:
Professional
Subject:
knives, knife, knife skills, cooking equipment, cooking tools, kitchen tools, chef, professional cooking, professional knife skills, culinary school, cooking school, culinary institute, Culinary Institute of America, CIA, how to cook, kitchen equipment, p
Subject:
knife
Subject:
knife skills
Subject:
cooking equipment
Subject:
cooking tools
Subject:
kitchen tools
Subject:
chef
Subject:
professional cooking
Subject:
professional knife skills
Subject:
culinary school
Subject:
cooking school
Subject:
culinary institute
Subject:
Culinary Institute of America
Subject:
Cia
Subject:
how to cook
Subject:
kitchen equipment
Subject:
professional kitchen
Subject:
Professional Cooking & Culinary Arts
Copyright:
Edition Number:
2
Edition Description:
Includes bibliographical references and index.
Publication Date:
19991105
Binding:
Paperback
Grade Level:
General/trade
Language:
English
Illustrations:
Yes
Pages:
160
Dimensions:
277 x 213 x 9.8 mm 18.24 oz

Related Subjects

Business » Management
Cooking and Food » Professional and Quantity
Cooking and Food » Professional and Quantity » General
Cooking and Food » Reference and Etiquette » General

The Professional Chef's. Knife Kit
0 stars - 0 reviews
$ In Stock
Product details 160 pages John Wiley & Sons - English 9780471349976 Reviews:
"Synopsis" by , When you watch a professional magic act, you may find yourself awed by the trick. You are a willing believer in the illusion created by the magician. If, however, you are a magician, you are no longer in awe of the trick itself. You are astonished by the skill and finesse of the magician?the ease, the apparent effortlessness of motion.

Chefs are a great deal like magicians. To the novice, the transformation of a carrot to a pile of perfectly even julienne is almost miraculous. To the seasoned chef, the miracle is the skill, the coordination, and rhythm of the right tool in an accomplished hand.

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. Courses for foodservice professionals are offered at the college?s main campus in Hyde Park, New York, and at its additional campus for continuing education, The Culinary Institute of America at Greystone, in St. Helena, California.

"Synopsis" by , 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.

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