MOMENTAN AUSVERKAUFT
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Product Identifiers
PublisherWiley & Sons, Incorporated, John
ISBN-100471349976
ISBN-139780471349976
eBay Product ID (ePID)195757
Product Key Features
Edition2
Book TitleProfessional Chef's Knife Kit
Number of Pages160 Pages
LanguageEnglish
TopicMilitary / Weapons, General, Methods / Professional
Publication Year1999
FeaturesRevised
IllustratorYes
GenreCooking, Technology & Engineering, History
AuthorCulinary Institute of America (Cia) Staff
FormatTrade Paperback
Dimensions
Item Height0.4 in
Item Weight18.3 Oz
Item Length10.9 in
Item Width8.4 in
Additional Product Features
Intended AudienceTrade
LCCN99-024635
TitleLeadingThe
Dewey Edition21
Dewey Decimal641.5/89
Table Of ContentTHE PROFESSIONAL CHEF'S KNIFE KIT.A Brief History of Cutting Tools.The Parts of a Knife.Knives and Other Important Cutting Tools.Additional Small Tools for the Knife Kit.Large Equipment Used for Cutting.KNIFE SKILLS.Sharpening Knives on a Stone.Honing Knives on a Steel.Preliminary Cuts.Coarse or Rough Cuts.Precision and Portioning Cuts.Decorative Cuts.Special Peeling and Cutting Techniques.Meat Fabrication.Poultry Fabrication.Fish Fabrication.Glossary.Bibliography.Index.
Edition DescriptionRevised edition
SynopsisWhen you watch a professional magic act, you may find yourself awed by the trick. You are a willing believer in the illusion created by the magician. If, however, you are a magician, you are no longer in awe of the trick itself. You are astonished by the skill and finesse of the magician–the ease, the apparent effortlessness of motion. Chefs are a great deal like magicians. To the novice, the transformation of a carrot to a pile of perfectly even julienne is almost miraculous. To the seasoned chef, the miracle is the skill, the coordination, and rhythm of the right tool in an accomplished hand. 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. Courses for foodservice professionals are offered at the college's main campus in Hyde Park, New York, and at its additional campus for continuing education, The Culinary Institute of America at Greystone, in St. Helena, California., High quality, well-made, well-maintained knives - and the skills to use them properly - are among a chef's most important assets. This book explains how to use and care for these essential tools. Easy-to-follow instructions cover all of the basic knife cuts and techniques - including peeling, paring, trimming, carving, chopping, dicing and filleting - and offer an excellent foundation for building speed and ensuring kitchen safety. The book also features invaluable information on small tools, such as rotary peelers and zesters, along with meat grinders, food processors and other larger equipment.
LC Classification NumberTX657.K54C84 2000
Bewertungen und Rezensionen
Relevanteste Rezensionen
- 14. Mär. 2017
Good reference book.
Excellent book, Sharpened my knives skills in the kitchen, safety is factor. My children are older now to cook, learned / skills increased handle & prepare foods in the kitchen. Thank you.Bestätigter Kauf: JaArtikelzustand: Gebraucht
