Knife skills for chefs
(Book)

Book Cover
Average Rating
Contributors:
Published:
Upper Saddle River, N.J. : Pearson Prentice Hall, [2007].
Status:
Central Adult Nonfiction
641.589 DAY
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Location
Call Number
Status
Last Check-In
Central Adult Nonfiction
641.589 DAY
Available
Dec 14, 2018
Description
Knife Skills for Chefs captures the experience and expertise of Christopher Day and reveals how to select, maintain and use knives in the professional kitchen. Endorsed by the American Culinary Federation (ACF), it contains step-by-step instructions and numerous four-color photographs that make techniques easy to understand and simple to follow. Comprehensive in coverage, the book contains chapters on history and production, knife selection, knife maintenance, basic knife cuts, simple garnishing techniques and knife sanitation, safety and storage.  Written by Christopher Day, who is considered one of the country’s foremost authorities on knives and is the corporate chef for Mercer Tool Corp, a knife manufacturing company. Co-authored by Brenda Carlos, who is an experienced author and a regular contributor to two American Culinary Federation magazines: The National Culinary Review and Sizzle. Provides a quick overview of the history of knife making and a look at the manufacturing process used in high-quality forged knives. Introduces readers to the basic knives used in a professional kitchen and emphasizes how to select the best tool for the job. Shows readers step-by-step how to dice, chop, mince, paysanne, rondelle, oblique, tourne, chiffonade, butterfly, carving/slicing, gaufrette, and even opening clams and oysters.  Includes large photos that make it easy to learn proper culinary techniques and procedures. This is an ideal reference that reinforces the artistry and skills that provide the foundation for a successful culinary career.
More Details
Format:
Book
Physical Desc:
xvii, 172 pages, 16 unnumbered pages of plates : illustrations ; 24 cm.
Language:
English
ISBN:
0131180185, 9780131180185

Notes

Bibliography
Includes bibliographical references (page 161) and index.
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Citations
APA Citation (style guide)

Day, C. 1., & Carlos, B. R. (2007). Knife skills for chefs. Upper Saddle River, N.J.: Pearson Prentice Hall.

Chicago / Turabian - Author Date Citation (style guide)

Day, Christopher 1967- and Brenda R. Carlos. 2007. Knife Skills for Chefs. Upper Saddle River, N.J.: Pearson Prentice Hall.

Chicago / Turabian - Humanities Citation (style guide)

Day, Christopher 1967- and Brenda R. Carlos, Knife Skills for Chefs. Upper Saddle River, N.J.: Pearson Prentice Hall, 2007.

MLA Citation (style guide)

Day, Christopher 1967-, and Brenda R Carlos. Knife Skills for Chefs. Upper Saddle River, N.J.: Pearson Prentice Hall, 2007. Print.

Note! Citation formats are based on standards as of July 2010. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
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Grouped Work ID:
3f459e49-a050-9559-43ed-a70748e134cd
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Last File Modification Time Dec 15, 2018 04:59:19 AM
Last Grouped Work Modification Time Dec 15, 2018 04:58:34 AM

MARC Record

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