Knife Skills for Chefs (Paperback)

by Christopher P. Day (Author), Brenda R. Carlos (Author)

Editorial Reviews

Product Description

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.

Product Details

• Paperback: 192 pages
• Publisher: Prentice Hall (July 28, 2006)
• Language: English
• ISBN-10: 0131180185
• ISBN-13: 978-0131180185
• Product Dimensions: 9.2 x 7 x 0.4 inches
• Shipping Weight: 11.2 ounces (View shipping rates and policies)
• Average Customer Review: 4.4 out of 5 stars See all reviews (5 customer reviews)
• Amazon.com Sales Rank: #88,605 in Books (See Bestsellers in Books)

  Popular in this category: (What's this?)

  #80 in

  Books > Cooking, Food & Wine > Professional Cooking > Professional

Customer Reviews

Most Helpful Customer Reviews

4.0 out of 5 stars Good training manual for honing classic skills, June 14, 2009

By	Jonathan Davis "Mr.Wonderful" (Columbia, MD. United States) - See all my reviews (REAL NAME)

More than a book about knife cuts,it gives a culinarian a appreciation for the history of kitchen tools.Great food for thought when teams are involved in knowledge bowl competition.

5.0 out of 5 stars Knife Skills at it's best, March 17, 2009

By	Scott Anderson "Sharpsburg" (Shepherdstown, WV) - See all my reviews (REAL NAME)

Coming off my latest American Culinary Federation Competition has given me some new insight into my culinary knife skills. I've been working in the field for such a long time that I've learned to take some creative corner cutting techniques to get the job done on the fly. These same techniques have also cost me the ACF medal that is just outside my grasp.

This book will help me sharpen that dull knife skill edge and get back to the basics. I certainly know how to maintain, handle and select professional cutlery, now by refreshing my knowledge I can get my knife skills back in shape.

According to the book:

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....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.

If you are a home cook or someone that uses the same knife to cut boxes, poultry and the occasional roll of packing tape then this book isn't for you. However, if you have a professional interest in cooking and really want to know the specifics of knives then this is a must for your culinary library.

4.0 out of 5 stars Executive Chef, January 30, 2009

By	G. Blanchard "Chef Blanchard" (Pullman, Washington) - See all my reviews (REAL NAME)

I am currently using this book as a training tool for my Catering staff. I have given them the book and let them create their own garnishes and practice knife skills. It is a very good training tool.