Professional Chef's Knife Kit
Seiten
1999
|
2nd ed.
John Wiley & Sons Inc (Verlag)
978-0-471-34997-6 (ISBN)
John Wiley & Sons Inc (Verlag)
978-0-471-34997-6 (ISBN)
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This text teaches the reader how to use and care for all of the tools in the chef's knife kit, from knives and slicers to meat grinders and food processors. It contains black and white photographs that illustrate knife skills, such as how to dice onions, zest citrus fruits, and carve a rib roast.
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 bachelor's and associate degrees in culinary arts and baking and pastry arts. Courses for foodservice professionals are offered at the college's 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.
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 bachelor's and associate degrees in culinary arts and baking and pastry arts. Courses for foodservice professionals are offered at the college's 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.
THE PROFESSIONAL CHEF'S KNIFE KIT; A Brief History of Cutting Tools; The Parts of a Knife; Knives and Other Important Cutting Tools; Additional Small Tools for the Knife Kit; Large Equipment Used for Cutting; KNIFE SKILLS; Sharpening Knives on a Stone; Honing Knives on a Steel; Preliminary Cuts; Coarse or Rough Cuts; Precision and Portioning Cuts; Decorative Cuts; Special Peeling and Cutting Techniques; Meat Fabrication; Poultry Fabrication; Fish Fabrication; Glossary; Bibliography; Index.
| Erscheint lt. Verlag | 30.11.1999 |
|---|---|
| Zusatzinfo | b&w photographs |
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 214 x 277 mm |
| Gewicht | 510 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| Weitere Fachgebiete ► Handwerk | |
| ISBN-10 | 0-471-34997-6 / 0471349976 |
| ISBN-13 | 978-0-471-34997-6 / 9780471349976 |
| Zustand | Neuware |
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