专业厨师的厨房用具In the Hands of a Chef : The Professional Chef's Guide to Essential Kitchen Tools mobi 下载 网盘 caj lrf pdf txt 阿里云

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.

Acknowledgments

Preface

1　Introduction

　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

3　Cutting Techniques for Vegetables and Fruits

　Vegetables

　Fruits

4　Cutting Techniques for Meat and Poultry

　Meat Fabrication Techniques

　Poultry　

　Rabbit

　Carving Roasted Meats and Poultry

5　Cutting 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

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Sharpen Your Knife Skills and Hone Your Knowledge of Kitchen Tools

A 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:

* A complete guide to culinary knives

* Comprehensive instructions for knife sharpening

* Guidance on using specialty knives and cutting tools

* Detailed cutting techniques for a variety of ingredients

* Advice on tools for measuring, baking, and mixing

* Equipment sources as well as checklists for knives and tools

"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."

-Richard Von Husen, co-owner of Warren Kitchen & Cutlery

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. 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.