In the Hands of a Chef: A Book About Chefs and Their Tools / Edition 1

In the Hands of a Chef: A Book About Chefs and Their Tools / Edition 1

by The Culinary Institute of America (CIA)
     
 

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ISBN-10: 0470080264

ISBN-13: 9780470080269

Pub. Date: 12/26/2007

Publisher: Wiley

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

Overview

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:
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A complete guide to culinary knives
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Comprehensive instructions for knife sharpening
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Guidance on using specialty knives and cutting tools
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Detailed cutting techniques for a variety of ingredients
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Advice on tools for measuring, baking, and mixing
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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.

Product Details

ISBN-13:
9780470080269
Publisher:
Wiley
Publication date:
12/26/2007
Pages:
176
Sales rank:
1,255,643
Product dimensions:
7.80(w) x 8.10(h) x 0.50(d)

Table of Contents

Preface.

Introduction.

Chapter 1. Knives and Cutting Tools.

The Parts of a Knife.

The Blade.

The Cutting Edge.

The Bolster.

The Tang.

The Handle.

Types of Knives.

General Purpose Knives.

Knives for Butchering and Fabricating.

Specialty Knives.

Sharpening and Honing Tools.

Whetstones.

Steels.

Electric Knife Sharpeners.

Additional Cutting Tools.

Ice Carving Tools.

Tongs and Similar Tools.

Scissor and Shears.

Spatulas.

Turners.

Peelers.

Graters and Rasps.

Corers.

Zesters.

Channel Knives.

Pitters.

Mandolin.

Apple Wedgers.

Guitars (Egg Cutter).

Food Mill.

Ricer.

Garlic Press.

Carving and Kitchen Forks.

Parisienne Scoops.

Wire Mesh Gloves.

Reamers.

Meat Pounder or Meat Tenderizers.

Shrimp Deveiner.

Food Processor.

Electric Slicer.

Meat Grinder.

Vertical Chopping Machine (VCM).

Food Chopper (Buffalo Chopper).

Chapter 2. Knife Skills.

Knife Selection.

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.

Cutting Surface.

Storing Knives.

Holding the Knife.

The Guiding Hand.

Setting Up Your Work Area.

Basic Cuts.

Preliminary Cuts.

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.

Onions.

Shallots.

Scallions.

Garlic.

Leeks.

Mushrooms.

Tomatoes.

Avocadoes.

Peppers and Chiles.

Plantains.

Citrus Fruit.

Melons.

Pineapples.

Mangoes.

Chapter 4. Cutting Techniques for Meat and Poultry.

Poultry.

Trussing Poultry.

Halving and Quartering Poultry.

Suprémes.

Meat Fabrication Techniques.

Tying a Roast.

Tenderloin.

Cutting Bone-In Chops.

Disjointing a Rabbit.

Carving Roasted Meats and Poultry.

Rib Roast.

Ham.

Duck.

Chapter 5. Cutting Techniques for Fish and Shellfish.

Round Fish.

Lobster.

Preparing Live Lobster to Cook.

Removing the Meat from a Cooked Lobster.

Shrimp.

Clams and Oysters.

Opening Oysters.

Opening Clams.

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.

Spoons.

Whisks.

Bench Scraper.

Bowl Scraper.

Mortar and Pestle.

Rolling Pins.

Pastry Bags and Tips.

Summary.

Glossary.

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