The Professional Chef's Knife Kit - Couverture souple

The Culinary Institute Of America (CIA)

Couverture souple

ISBN 10 : 0471349976 ISBN 13 : 9780471349976

Editeur : John Wiley & Sons Inc, 1999

Synopsis

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.

A propos du livre

Quatrième de couverture

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.

Présentation de l'éditeur

High quality, well–made, well–maintained knives – and the skills to use them properly – are among a chef′s most important assets. This book explains how to use and care for these essential tools. Easy–to–follow instructions cover all of the basic knife cuts and techniques – including peeling, paring, trimming, carving, chopping, dicing and filleting – and offer an excellent foundation for building speed and ensuring kitchen safety. The book also features invaluable information on small tools, such as rotary peelers and zesters, along with meat grinders, food processors and other larger equipment.

Détails de l'édition

• Éditeur: John Wiley & Sons Inc
• Date d'édition: 1999
• Langue: anglais
• ISBN 10: 0471349976
• ISBN 13: 9780471349976
• Reliure: Broché
• Numéro d'édition: 2
• Nombre de pages: 160
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible