The Professional Chef's Knife (The Professional chef's photo-text series)

By Culinary Institute of America, Culinary Institution, CULINARY INSTITUTE OF AMERICA. LEARNING RESOURCES.

Book Overview

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.-- Features 150 photographs that clearly illustrate knife skills.

• Format: Paperback
• Language: English
• ISBN: 0843621257
• ISBN13: 9780843621259
• Release Date: January 1978
• Publisher: Van Nostrand Reinhold
• Length: 63 Pages
• Weight: 0.55 lbs.
• Dimensions: 11.0" x 8.8" x 0.3"