In the Hands of a Chef: The Professional Chef's Guide to Essential Kitchen Tools (Culinary Institute of America)
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Product Description
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.
Details
- ISBN13: 9780470080269
- Condition: New
- Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed
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i read this before i started on the pro chef. if you’re trying to learn how to cook, this would be a good starting point with regards to tools and certain cuts. but if you have already started with the pro chef, totally disregard this because you won’t get much from it as you probably have already read everything on tools and certain cuts in there.
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I received the book before the projected due date, which was great. The book was in perfect condition. Thanks, Amazon.
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this is an excellent reference guide on kitchen tools for culinary students and future chefs
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very good tool to assist my culinary staff in choosing the right knife for the right job. It has help them become quicker, better, and more confident in their skills.
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I bought this based on the reputation of the Culinary Institute of America and my familarity with other books from them (which have all been exceptional). If you don’t have any knowledge of anything related to kitchen tools, you might find this somewhat useful for about 5 minutes. But, if you’ve ever been inside a kitchen the material presented here is completely useless. Most of the descriptions are less than a page of rudimentary information. Don’t waste your time or money on this one! (I’m sending it back)
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The CIA should be embarassed to publish this book. Outdated knife manufacturing and quality information with little real information on picking and using knives. The other equipment coverage is equally spotty and woefully incomplete. Don’t even think about buying this one.
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I bought the book for my son who is a student of the CIA, he loved the book!