Customer Reviews

Knife Skills for Chefs

5 star:		(2)
4 star:		(4)
3 star:		(0)
2 star:		(0)
1 star:		(0)

 

 

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.

This is a good book for the would be chef, cooking student etc.. It covers the most common type of cooking knifes, there uses, and care and handling. It does a very good job of going into the history and manufacture of these knife as well as some of the most common type of cuts that you would make with them. I have only on complaint and this is the sharpening and honing picutres are not very instructive and in some case is it obvious they are using just a set up for the photo. Sadly (and this is not fault of the book) use of a honing steel is something that must be seen rather then read.

However the rest of the book is excellent- with most of the last have dedicated to how to cut, slice chop, etc... Vegetable for food preparation and presentation.

The book is presented as a textbook, with quizzes and answers.

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.

I bought this book before I decided to attend culinary school. On the first day of class I was given the same book. It gives you good information on the history of knives, how a knife is made, parts of a knife, how to choose a knife, how to care for your knives, knife safety, and illustrates different cuts. This book is laid out in textbook form with review questions at the end of each chapter. This is a good book for anyone that would like to learn basic to advanced knife skills.

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.

I bought this book for my daughter taking culinary arts in college it is a great book it shows you how to cut, dice and make pretty Items to display Great book