一切尽在厨师手中：必不可少的厨房工具专业厨师指南 In The Hands Of A Chef: The Professional ChefS Guide To Essential Kitchen Tools

基本信息

Format:Paperback / softback 176 pages, Photos: 112 B&W, 0 Color; Drawings: 12 B&W, 0 Color

Publisher:John Wiley & Sons Inc

Imprint:John Wiley & Sons Inc

ISBN:9780470080269

Published:11 Jan 2008

Weight:404g

Dimensions:208 x 204 x 17 (mm)

页面参数仅供参考，具体以实物为准

书籍简介●

CIA专业厨师刀具套件的新方法《厨师手中》揭示了专业厨师如何在餐厅和家里使用他们受人尊敬的厨房工具。 本书介绍了厨房中必需的工具类型，例如刀具、搅拌工具、小工具和测量工具。 这本书讲述了工具流行（但通常是高度专业化）的用途、工具的历史、制造工具所用的材料类型以及改进工具的技术进步。 这本书让读者亲身了解厨师使用这些工具的方法，并感受到他们对这些工具的个人依恋尊重。 读者还将了解厨房工具的部件、好刀的特点以及购买刀具和其他厨房工具时要注意什么。 《厨师手中》收录了 112 张新的黑白照片，传达了握持工具的正确方法以及工具在厨师手中时的外观。

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. 

作者简介

美国烹饪学院成立于 1946 年，是一所独立的非营利性学院，提供烹饪艺术、烘焙和糕点艺术的学士和副学士学位，以及烹饪艺术、葡萄酒和饮料研究的证书课。 超过 45,000 名校友组成的网络帮助 CIA 赢得了世界烹饪学院的声誉。 CIA 还为专业人士和美食爱好者提供程，并为餐饮服务和酒店业提供咨询服务，其校区位于纽约州海德公园。 约克； 加利福尼亚州圣海伦娜； 德克萨斯州圣安东尼奥； 和新加坡。

Founded in 1946, The Culinary Institute of America 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.

目录

Acknowledgments vi

Preface 1

Introduction 3

1 Knives and Cutting Tools 5

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 39

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 Techniques

3 Cutting Techniques for Vegetables and Fruits 75

Vegetables

Fruits

4 Cutting Techniques for Meat and Poultry 99

Meat Fabrication Techniques

Poultry

Rabbit

Carving Roasted Meats and Poultry

5 Cutting Techniques for Fish and Shellfi sh 117

Round Fish

Lobster

Shrimp

Soft-Shelled Crabs

Clams and Oysters

6 Hand Tools for Measuring, Mixing, and Baking 127

Tools for Measuring

Measures and Conversions

Tools for Mixing and Baking

Summary

Glossary 147

Appendix 149

Index 163

Photography Credits 170