The Professional Chef's Knife Kit by Culinary Institute of America (1999, Paperback, Illustrated) 
The Professional Chef's Knife Kit by Culinary Institute of America (1999, Paperback, Illustrated)

 
The Professional Chef's Knife Kit by Culinary Institute of America (1999, Paperback, Illustrated)

Publisher: John Wiley & Sons Inc
Publication Date: 1999-09-01
Language: English
Format: Paperback
ISBN-10: 0471349976
ISBN-13: 9780471349976
Product ID: EPID195757
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Details
Publication Date:1999-09-01
Editor:The Culinary Institute of America
Edition Description:Illustrated

Size
Length:150 pages
Height:11.0 in
Width:8.8 in
Thickness:0.5 in
Weight:15.2 oz

Publisher's Note
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.

When 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 bachelors and associate degrees in culinary arts and baking and pastry arts. Courses for foodservice professionals are offered at the colleges 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.

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