Synopses & Reviews
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.
From the world's premier culinary college, an indispensable guide to the use of knives and other culinary tools
What are the essential knives that cooks must own, and what are the proper techniques for using them? And how do cooks make the most of other tools, such as peelers, pitters, and Parisienne scoops? This essential reference from The Culinary Institute of America provides the answers. Illustrated throughout with more than 100 photographs, In the Hands of a Chef offers a complete course in knife skills as well as guidance on using a wide array of other kitchen tools and gadgets. Featuring advice from real-world chefs on choosing, using, and caring for knives, the book provides detailed cutting techniques for all kinds of foods.
Table of Contents
Chapter 1. Knives and Cutting Tools.
The Parts of a Knife.
The Cutting Edge.
Types of Knives.
General Purpose Knives.
Knives for Butchering and Fabricating.
Sharpening and Honing Tools.
Electric Knife Sharpeners.
Additional Cutting Tools.
Ice Carving Tools.
Tongs and Similar Tools.
Scissor and Shears.
Graters and Rasps.
Guitars (Egg Cutter).
Carving and Kitchen Forks.
Wire Mesh Gloves.
Meat Pounder or Meat Tenderizers.
Vertical Chopping Machine (VCM).
Food Chopper (Buffalo Chopper).
Chapter 2. Knife Skills.
What’s in Your Knife Kit?.
Handling and Maintaining Knives.
Sharpening Knives on a Stone.
Honing Knives on a Steel.
Keeping Knives Clean and Sanitized.
Holding the Knife.
The Guiding Hand.
Setting Up Your Work Area.
Chopping and Mincing Foods.
Shredding and Grating.
Slicing Cuts: Plain and Decorative.
Precision and Portioning Cuts.
Decorative and Special Cutting Techniques.
Chapter 3. Cutting Techniques for Vegetables and Fruits.
Peppers and Chiles.
Chapter 4. Cutting Techniques for Meat and Poultry.
Halving and Quartering Poultry.
Meat Fabrication Techniques.
Tying a Roast.
Cutting Bone-In Chops.
Disjointing a Rabbit.
Carving Roasted Meats and Poultry.
Chapter 5. Cutting Techniques for Fish and Shellfish.
Preparing Live Lobster to Cook.
Removing the Meat from a Cooked Lobster.
Clams and Oysters.
Chapter 6. Hand Tools for Measuring, Mixing, and Baking.
Tools for Measuring.
Converting Between U.S. And Metric Measurement Systems.
Volume versus Weight.
Tools for Measuring Volume.
Tools for Measuring Weight.
Tools for Measuring Temperature.
Baking and Mixing Tools.
Mortar and Pestle.
Pastry Bags and Tips.