Knife Skills for Chefs

Knife Skills for Chefs

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Product Description

Knife Skills for Chefs captures the experience and expertise of Christopher Day and reveals how to select, maintain and use knives in the professional kitchen. Endorsed by the American Culinary Federation (ACF), it contains step-by-step instructions and numerous four-color photographs that make techniques easy to understand and simple to follow. 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. Written by Christopher Day, who is considered one of the country’s foremost authorities on knives and is the corporate chef for Mercer Tool Corp, a knife manufacturing company. Co-authored by Brenda Carlos, who is an experienced author and a regular contributor to two American Culinary Federation magazines: The National Culinary Review and Sizzle. Provides a quick overview of the history of knife making and a look at the manufacturing process used in high-quality forged knives. Introduces readers to the basic knives used in a professional kitchen and emphasizes how to select the best tool for the job. 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. This is an ideal reference that reinforces the artistry and skills that provide the foundation for a successful culinary career.

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Comments

  1. Cyndee Shaw says:

    Rating

    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.

  2. Jonathan Davis says:

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    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.

  3. R. Silver says:

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    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

  4. Scott Anderson says:

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    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.

  5. G. Blanchard says:

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    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.

  6. John Biswanger says:

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    The book provides good basic information for the use of kitchen knives. The book is written for a chef not a home cook.