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In the Hands of a Chef The Professional Chef's Guide to Essential Kitchen Tools

ISBN-10: 0470080264

ISBN-13: 9780470080269

Edition: 2008

Authors: Culinary Institute of America (CIA) Staff, Culinary Institute of America Staff

List price: $24.95
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Description:

A new approach to the CIA's Professional Chef's Knife Kit, In the Hands of a Chef reveals how professional chefs use their revered kitchen tools in restaurants and at home, told through interviews from the chefs themselves. Whereas Professional Chef's Knife Kit detailed the specific techniques for mincing an onion or boning a leg of lamb, In the Hands of a Chef identifies the types of tools necessary in the kitchen, such as knives, mixing tools, gadgets, and measuring tools. Through the words of the chefs, the book teaches a tool's most popular--yet often highly specialized--uses, the history of a tool, types of materials used in making it, and advances in technology that have improved a tool. The book gives readers a personal look at chefs' methods for using these tools and a sense of the personal attachment and even respect they have for them. Readers will also learn the parts of kitchen tools, characteristics of a good knife, and what to look for when purchasing knives and other kitchen tools. The CIA is releasing its own line of branded kitchen equipment, and this book will be tied in to the launch of the new line. A more affordable package than the previous book features 40 new black and white photographs that convey the proper way to hold the tool or how it appears when in the hands of a chef. Recipes throughout the book give the reader an opportunity to practice the skills taught.
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Book details

List price: $24.95
Copyright year: 2008
Publisher: John Wiley & Sons, Incorporated
Publication date: 12/26/2007
Binding: Paperback
Pages: 176
Size: 8.10" wide x 8.40" long x 0.90" tall
Weight: 0.836

Preface
Introduction
Knives and Cutting Tools
The Parts of a Knife
The Blade
The Cutting Edge
The Bolster
The Tang
The Handle
Types of Knives
General Purpose Knives
Knives for Butchering and Fabricating
Specialty Knives
Sharpening and Honing Tools
Whetstones
Steels
Electric Knife Sharpeners
Additional Cutting Tools
Ice Carving Tools
Tongs and Similar Tools
Scissor and Shears
Spatulas
Turners
Peelers
Graters and Rasps
Corers
Zesters
Channel Knives
Pitters
Mandolin
Apple Wedgers
Guitars (Egg Cutter)
Food Mill
Ricer
Garlic Press
Carving and Kitchen Forks
Parisienne Scoops
Wire Mesh Gloves
Reamers
Meat Pounder or Meat Tenderizers
Shrimp Deveiner
Food Processor
Electric Slicer
Meat Grinder
Vertical Chopping Machine (VCM)
Food Chopper (Buffalo Chopper)
Knife Skills
Knife Selection
What's in Your Knife Kit?
Handling and Maintaining Knives
Sharpening Knives on a Stone
Honing Knives on a Steel
Keeping Knives Clean and Sanitized
Cutting Surface
Storing Knives
Holding the Knife
The Guiding Hand
Setting Up Your Work Area
Basic Cuts
Preliminary Cuts
Chopping and Mincing Foods
Shredding and Grating
Slicing Cuts: Plain and Decorative
Precision and Portioning Cuts
Decorative and Special Cutting Techniques
Cutting Techniques for Vegetables and Fruits
Onions
Shallots
Scallions
Garlic
Leeks
Mushrooms
Tomatoes
Avocadoes
Peppers and Chiles
Plantains
Citrus Fruit
Melons
Pineapples
Mangoes
Cutting Techniques for Meat and Poultry
Poultry
Trussing Poultry
Halving and Quartering Poultry
Supremes
Meat Fabrication Techniques
Tying a Roast
Tenderloin
Cutting Bone-In Chops
Disjointing a Rabbit
Carving Roasted Meats and Poultry
Rib Roast
Ham
Duck
Cutting Techniques for Fish and Shellfish
Round Fish
Lobster
Preparing Live Lobster to Cook
Removing the Meat from a Cooked Lobster
Shrimp
Clams and Oysters
Opening Oysters
Opening Clams
Hand Tools for Measuring, Mixing, and Baking
Tools for Measuring
Converting Between U.S.
And Metric Measurement Systems
Volume versus Weight
Tools for Measuring Volume
Tools for Measuring Weight
Tools for Measuring Temperature
Baking and Mixing Tools
Spoons
Whisks
Bench Scraper
Bowl Scraper
Mortar and Pestle
Rolling Pins
Pastry Bags and Tips
Summary
Glossary