专业厨师必备的厨房用具In the Hands of a Chef : The Professional Chef's Guide to Essential Kitchen Tools
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作者： The Culinary Institute of America 著
出 版 社：
出版时间： 2007-10-1字数：版次： 1页数： 170印刷时间： 2007/10/01开本： 16开印次： 1纸张： 胶版纸I S B N ： 9780470080269包装： 平装内容简介
From the world's premier culinary college, an indispensable guide to the use of knives and other culinary tools
What are the essential knives that cooks must own, and what are the proper techniques for using them? And how do cooks make the most of other tools, such as peelers, pitters, and Parisienne scoops? This essential reference from The Culinary Institute of America provides the answers. Illustrated throughout with more than 100 photographs, In the Hands of a Chef offers a complete course in knife skills as well as guidance on using a wide array of other kitchen tools and gadgets. Featuring advice from real-world chefs on choosing, using, and caring for knives, the book provides detailed cutting techniques for all kinds of foods.
目录
Acknowledgments
Preface
1Introduction
Knives and Cutting Tools
A Brief History of Cutting Tools
The Parts of a Knife
Types of Knives
Sharpening and Honing Tools
Additional Hand Tools
Large Cutting Tools
2 Knife Skills
Knife Selection
Handling and Maintaining Knives
Setting Up Your Work Area
Holding the Knife
Trimming, Peeling, and Squaring Off
Chopping and Mincing Foods
Shredding and Grating
Slicing Cuts: Plain and Decorative
Precision and Portioning Cuts
Decorative and Special Cutting Techniq
3Cutting Techniques for Vegetables and Fruits
Vegetables
Fruits
4Cutting Techniques for Meat and Poultry
Meat Fabrication Techniques
Poultry
Rabbit
Carving Roasted Meats and Poultry
5Cutting Techniques for Fish and Shellfish
Round Fish
Lobster
Shrimp
Soft-Shelled Crabs
Clams and Oysters
6 Hand Tools for Measuring, Mixing,
and Baking
Tools for Measuring
Measures and Conversions
Tools for Mixing and Baking
Summary
Glossary
Appendix
Index
Photography Credits
