{"product_id":"in-the-hands-of-a-chef-isbn-9780470080269","title":"In the Hands of a Chef","description":"A new approach to the CIA's \u003ci\u003eProfessional Chef's Knife Kit\u003c\/i\u003e, \u003ci\u003eIn the Hands of a Chef\u003c\/i\u003e reveals how professional chefs use their revered kitchen tools in restaurants and at home. This book identifies the types of tools necessary in the kitchen, such as knives, mixing tools, gadgets, and measuring tools. 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.  \u003ci\u003eIn the Hands of a Chef\u003c\/i\u003e features 112 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.  \u003cp\u003eAcknowledgments vi\u003c\/p\u003e \u003cp\u003ePreface 1\u003c\/p\u003e \u003cp\u003eIntroduction 3\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 Knives and Cutting Tools 5\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eA Brief History of Cutting Tools\u003c\/p\u003e \u003cp\u003eThe Parts of a Knife\u003c\/p\u003e \u003cp\u003eTypes of Knives\u003c\/p\u003e \u003cp\u003eSharpening and Honing Tools\u003c\/p\u003e \u003cp\u003eAdditional Hand Tools\u003c\/p\u003e \u003cp\u003eLarge Cutting Tools\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Knife Skills 39\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eKnife Selection\u003c\/p\u003e \u003cp\u003eHandling and Maintaining Knives\u003c\/p\u003e \u003cp\u003eSetting Up Your Work Area\u003c\/p\u003e \u003cp\u003eHolding the Knife\u003c\/p\u003e \u003cp\u003eTrimming, Peeling, and Squaring Off\u003c\/p\u003e \u003cp\u003eChopping and Mincing Foods\u003c\/p\u003e \u003cp\u003eShredding and Grating\u003c\/p\u003e \u003cp\u003eSlicing Cuts: Plain and Decorative\u003c\/p\u003e \u003cp\u003ePrecision and Portioning Cuts\u003c\/p\u003e \u003cp\u003eDecorative and Special Cutting Techniques\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Cutting Techniques for Vegetables and Fruits 75\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eVegetables\u003c\/p\u003e \u003cp\u003eFruits\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Cutting Techniques for Meat and Poultry 99\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eMeat Fabrication Techniques\u003c\/p\u003e \u003cp\u003ePoultry\u003c\/p\u003e \u003cp\u003eRabbit\u003c\/p\u003e \u003cp\u003eCarving Roasted Meats and Poultry\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Cutting Techniques for Fish and Shellfi sh 117\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eRound Fish\u003c\/p\u003e \u003cp\u003eLobster\u003c\/p\u003e \u003cp\u003eShrimp\u003c\/p\u003e \u003cp\u003eSoft-Shelled Crabs\u003c\/p\u003e \u003cp\u003eClams and Oysters\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Hand Tools for Measuring, Mixing, and Baking 127\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eTools for Measuring\u003c\/p\u003e \u003cp\u003eMeasures and Conversions\u003c\/p\u003e \u003cp\u003eTools for Mixing and Baking\u003c\/p\u003e \u003cp\u003eSummary\u003c\/p\u003e \u003cp\u003eGlossary 147\u003c\/p\u003e \u003cp\u003eAppendix 149\u003c\/p\u003e \u003cp\u003eIndex 163\u003c\/p\u003e \u003cp\u003ePhotography Credits 170\u003c\/p\u003e  \u003cp\u003eFounded in 1946, \u003cb\u003eThe Culinary Institute of America\u003c\/b\u003e is anindependent, not-for-profit college offering bachelor's andassociate degrees in culinary arts and baking and pastry arts, aswell as certificate programs in culinary arts and wine and beveragestudies. A network of more than 45,000 alumni has helped the CIAearn its reputation as the world's premier culinary college.The CIA, which also offers courses for professionals and foodenthusiasts, as well as consulting services for the foodservice andhospitality industry, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore.   \u003c\/p\u003e\u003cp\u003eSharpen Your Knife Skills and Hone Your Knowledge of Kitchen Tools\u003c\/p\u003e \u003cp\u003eA precise carrot julienne . . . A perfect basil chiffonade . . . A neatly quartered chicken . . . Proficiency with knives and other kitchen tools is essential if you want to perfect your culinary artistry. Written by the experts at The Culinary Institute of America, this indispensable guide delivers all the information you need to assemble a knife kit, build your knife skills, and use a wide range of additional tools, from peelers and pitters to Parisienne scoops and pastry bags. Featuring instructional photographs throughout plus insights and tips from top professional chefs, In the Hands of a Chef provides:\u003c\/p\u003e \u003cul\u003e \u003cli\u003e \u003cp\u003eA complete guide to culinary knives\u003c\/p\u003e \u003c\/li\u003e \u003cli\u003e \u003cp\u003eComprehensive instructions for knife sharpening\u003c\/p\u003e \u003c\/li\u003e \u003cli\u003e \u003cp\u003eGuidance on using specialty knives and cutting tools\u003c\/p\u003e \u003c\/li\u003e \u003cli\u003e \u003cp\u003eDetailed cutting techniques for a variety of ingredients\u003c\/p\u003e \u003c\/li\u003e \u003cli\u003e \u003cp\u003eAdvice on tools for measuring, baking, and mixing\u003c\/p\u003e \u003c\/li\u003e \u003cli\u003e \u003cp\u003eEquipment sources as well as checklists for knives and tools\u003c\/p\u003e \u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e\"This comprehensive overview of techniques associated with knives and other key kitchen tools truly benefits those concerned with preparing food safely and efficiently. . . . In the Hands of a Chef is an impressive guide, as important as the tools themselves.\"\u003cbr\u003e —Richard Von Husen, co-owner of Warren Kitchen \u0026amp; Cutlery\u003c\/p\u003e \u003cp\u003eFounded 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. A network of more than 37,000 alumni in foodservice and hospitality has helped the CIA earn its reputation as the world's premier culinary college. Courses for foodservice professionals and food enthusiasts are offered at the college's main campus in Hyde Park, New York, and at The Culinary Institute of America at Greystone, in St. Helena, California. Greystone also offers baking and pastry, accelerated culinary arts, and wine certifications.\u003c\/p\u003e \u003ci\u003e\"Sharpen your knife skills and perfect your culinary artistry... this indispensable guide delivers all the information you need with instructional photographs\".\u003c\/i\u003e (Inspired by Food, Winter 2008)","brand":"Wiley","offers":[{"title":"Default Title","offer_id":47989412036837,"sku":"NP9780470080269","price":25.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780470080269.jpg?v=1761784003","url":"https:\/\/k12savings.com\/products\/in-the-hands-of-a-chef-isbn-9780470080269","provider":"K12savings","version":"1.0","type":"link"}