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专业厨师的厨房用具In the Hands of a Chef : The Professional Chef's Guide to Essential Kitchen Tools书籍详细信息
- ISBN：9780470080269
- 作者：暂无作者
- 出版社：暂无出版社
- 出版时间：2007-10
- 页数：170
- 价格：185.70
- 纸张：胶版纸
- 装帧：平装
- 开本：16开
- 语言：未知
- 丛书：暂无丛书
- TAG：暂无
- 豆瓣评分：暂无豆瓣评分
内容简介：
From the world's premier culinary college, an indispensable guide to the use of knives and other culinary tools
What are the essential knives that cooks must own, and what are the proper techniques for using them? And how do cooks make the most of other tools, such as peelers, pitters, and Parisienne scoops? This essential reference from The Culinary Institute of America provides the answers. Illustrated throughout with more than 100 photographs, In the Hands of a Chef offers a complete course in knife skills as well as guidance on using a wide array of other kitchen tools and gadgets. Featuring advice from real-world chefs on choosing, using, and caring for knives, the book provides detailed cutting techniques for all kinds of foods.
书籍目录：
Acknowledgments
Preface
1 Introduction
Knives and Cutting Tools
A Brief History of Cutting Tools
The Parts of a Knife
Types of Knives
Sharpening and Honing Tools
Additional Hand Tools
Large Cutting Tools
2 Knife Skills
Knife Selection
Handling and Maintaining Knives
Setting Up Your Work Area
Holding the Knife
Trimming, Peeling, and Squaring Off
Chopping and Mincing Foods
Shredding and Grating
Slicing Cuts: Plain and Decorative
Precision and Portioning Cuts
Decorative and Special Cutting Techniq
3 Cutting Techniques for Vegetables and Fruits
Vegetables
Fruits
4 Cutting Techniques for Meat and Poultry
Meat Fabrication Techniques
Poultry
Rabbit
Carving Roasted Meats and Poultry
5 Cutting Techniques for Fish and Shellfish
Round Fish
Lobster
Shrimp
Soft-Shelled Crabs
Clams and Oysters
6 Hand Tools for Measuring, Mixing,
and Baking
Tools for Measuring
Measures and Conversions
Tools for Mixing and Baking
Summary
Glossary
Appendix
Index
Photography Credits
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书籍介绍
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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.
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