Knife Skills for Chefs
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Knife Skills for Chefs

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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. KEY TOPICS: 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.show more

Product details

  • Paperback | 192 pages
  • 177.8 x 233.68 x 10.16mm | 317.51g
  • Pearson Education (US)
  • Prentice Hall
  • Upper Saddle River, United States
  • English
  • 0131180185
  • 9780131180185
  • 1,651,537

Back cover copy

"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.show more

Table of contents

Table of Contents 1. Knife History and Production 2. Which Knife is Right? 3. Keeping a Knife Sharp 4. Knife Safety 5. Knife Cuts 6. Garnishing GLOSSARY BIBLIOGRAPHY APPENDIX I: Culinarian's Code APPENDIX II: An Introduction to the American Culinary Federation APPENDIX III: Knife and Related Product Usage Chart APPENDIX IV: Basic Knife Cuts Chart APPENDIX V: Anatomy of a Chef's Knife APPENDIX VI: First Aid for Knife Cuts APPENDIX VII: Key to Review Questionsshow more

Rating details

11 ratings
4.54 out of 5 stars
5 64% (7)
4 27% (3)
3 9% (1)
2 0% (0)
1 0% (0)
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