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by The Culinary Institute of America
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Editorial Reviews
Review
"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)
Product Description
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.
See all Editorial 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)
Product Description
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.
See all Editorial Reviews
Product Details
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Inside This Book
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Key Phrases - Statistically Improbable Phrases (SIPs):
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knives and cutting tools, cutting tasks, chine bone, sanitizing solution, boning knife Key Phrases - Capitalized Phrases (CAPs): (learn more)
Method One Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
knives and cutting tools, cutting tasks, chine bone, sanitizing solution, boning knife Key Phrases - Capitalized Phrases (CAPs): (learn more)
Method One Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
What Do Customers Ultimately Buy After Viewing This Item?
 |
50% buy the item featured on this page: In the Hands of a Chef: The Professional Chef's Guide to Essential Kitchen Tools (Culinary Institute of America) $16.47 |
 |
21% buy Mastering Knife Skills: The Essential Guide to the Most Important Tools in Your Kitchen (with DVD) $23.10 |
 |
9% buy The Professional Chef $44.10 |
 |
9% buy An Edge in the Kitchen: The Ultimate Guide to Kitchen Knives -- How to Buy Them, Keep Them Razor Sharp, and Use Them Like a Pro $26.56 |
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