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

by The Culinary Institute of America (CIA)

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. 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.  In the Hands of a Chef 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.

Genres: Cookbooks, Cooking

176 pages, Paperback

First published December 1, 2007

Reviews

[Candice · Rating 1 out of 5]

I'm not a professional chef by any means, I just enjoy doing things properly. Unfortunately, this book doesn't help me do that at all. The information is too simple and basic. Other than the French names for specific cuts, or what specialty knives they use in Japan, all the facts were things I already knew. There's also a startling lack of pictures, especially in the sections describing how to cut meat. I'd maybe borrow this from the library but definitely wouldn't purchase.

[Stephen · Rating 4 out of 5]

There is a niche in the culinary book market between those books written exclusively for home cooks and those written for professionals. The Culinary Institute of America assembled this book about cooking implements with the beginning professional cooking student in mind. It is a good first text for the aspiring culinary student and a good step up toward more professional cooking for the home cook. In addition to the expected coverage of knives (and their care and sharpening), it has sections on many other kitchen tools and their proper use. Photographs illustrate the description of processes to assist the visual learner. Never have I seen the process of breaking down a rabbit set forth more clearly. It includes a glossary, an appendix on measurements, a list of sources, a bibliography and a list of culinary associations. This is a useful text for the cook who is already competent and wishes to gain further proficiency.

[Shahrukh Taimuri · Rating 5 out of 5]

It's a Best Book for New Culinary Students because inside a book have a lot of information about How can Handle Knives and types also, Cutting Skills, and what is Food Measurement., So Friends Must be Read This Book and You will Know what is Culinary Arts...