Complete Book of Knife Skills

Author: Jeffrey Elliot
Publisher: Robert Rose Incorporated
ISBN: 0778802566
Release Date: 2010-01-01
Genre: Cooking

Anyone who wants to cook-- either professionally or at home-- needs to know how to use a knife. Holding and using knives correctly will not only help you work more safely, but also enable you to work faster, making you much more efficient in the kitchen.

Mastering Knife Skills

Author: Norman Weinstein
Publisher: Abrams
ISBN: 9781613122648
Release Date: 2012-05-18
Genre: Cooking

As the number of gourmet home kitchens burgeons, so does the number of home cooks who want to become proficient users of the professional-caliber equipment they own. And of all kitchen skills, perhaps the most critical are those involving the proper use of knives. Norman Weinstein has been teaching his knife skills workshop at New York City’s Institute of Culinary Education for more than a decade—and his classes always sell out. That’s because Weinstein focuses so squarely on the needs of the nonprofessional cook, providing basic instruction in knife techniques that maximize efficiency while placing the least possible stress on the user’s arm. Now, Mastering Knife Skills brings Weinstein’s well-honed knowledge to home cooks everywhere. Whether you want to dice an onion with the speed and dexterity of a TV chef, carve a roast like an expert, bone a chicken quickly and neatly, or just learn how to hold a knife in the right way, Mastering Knife Skills will be your go-to manual. Each cutting, slicing, and chopping method is thoroughly explained—and illustrated with clear, step-by-step photographs. Extras include information on knife construction, knife makers and types, knife maintenance and safety, and cutting boards, as well as a 30-minute instructional DVD featuring Weinstein’s most important techniques.

Knife Skills Illustrated

Author: Peter Hertzmann
Publisher: W. W. Norton & Company
ISBN: 0393061787
Release Date: 2007
Genre: Cooking

Instructs home cooks on basic knife skills, providing hundreds of step-by-step illustrations for both left- and right-handed users, in a guide that includes coverage of knife and cutting-board selection, as well as the steps for mastering such techniques as mincing, julienne slicing, and carving.

Knife Skills

Author: Marcus Wareing
Publisher: Penguin
ISBN: 9780756647568
Release Date: 2008-03-17
Genre: Cooking

Written by three Michelin-starred chefs: Charlie Trotter, Marcus Wareing, and Shaun Hill, this book covers every cutting technique—chopping, slicing, dicing, carving, filleting—for every relevant ingredient: meat, fish, shellfish, vegetables, herbs, and fruit.

Japanese Kitchen Knives

Author: Hiromitsu Nozaki
Publisher: Kodansha USA Incorporated
ISBN: 1568364903
Release Date: 2013-01-25
Genre: Cooking

Sales of Japanese kitchen knives are booming in the U.S. But how many people have the skills to use these superbly-crafted tools to full advantage? Now, internationally renowned chef Hiromitsu Nozaki shares his expertise and insights in a book that will help anyone who owns a Japanese knife to maximize its performance. In Japanese Kitchen Knives, Nozaki teaches the reader how to use usuba, deba and yanagiba, the three main traditional Japanese knives. He explains many essential techniques, such as the importance of understanding blade angle and point of force, and illustrates these lessons by working with ingredients familiar to western readers, like carrots and rainbow trout. Color photos and Nozaki's commentary further clarify the process, and the pictures are taken from the chef's perspective for easier understanding (most other books take photos from the reverse perspective). Each technique is accompanied by recipes that require its use, and all recipes are very simple, using easy-to-acquire ingredients. Other sections include a look at artisanal Japanese knife-making and information on sharpening, storing and identifying the variety of Japanese knives. Specialty knives are shown on location, from the unique unagi eel knife in an unagi specialty restaurant to the colossal tuna filleting knife in Tsukiji fish market.

Kitchen Knife Skills

Author: Marianne Lumb
Publisher: Chartwell Books
ISBN: 0785835989
Release Date: 2018-02-06
Genre: Cooking

Good knife skills can be the most important ingredient in preparing a dish. Mastering professional knife skills makes a cook not only faster but safer as well. Kitchen Knife Skills shows the home cook how to choose and care for knives, how to keep them sharp and how to make the best use of their most important features. This comprehensive guide details the standard professional techniques used by chefs the world over, allowing the home cook to work just like the professionals -- quickly, effectively and stylishly. Detailed, step-by-step photos and instructions show how to prepare anything in the kitchen, including: -Vegetables -Fruits -Herbs -Poultry and meat -Fish -Bread and cakes From filleting a fish to fanning a piece of fruit, every knife and knife skill is described in detail in this outstanding resource book. Using this guide, anyone can cook like a professional chef.

Sharp

Author: Josh Donald
Publisher: Chronicle Books
ISBN: 9781452163215
Release Date: 2018-06-05
Genre: Cooking

Sharp is a knife skills class in book form and an introduction to the best knives you can buy from all over the world. From a premier knife purveyor and go-to knives expert, this comprehensive guide details the elements of buying and caring for good knives, including sharpening and knife skills. Step-by-step instructions and photography cover a range of techniques with 15 recipes from great chefs—including Stuart Brioza of State Bird Provisions and Melissa Perello of Frances—which feature all the cuts that mark an accomplished cook. Sharply packaged with a textured cover, a foil spine, and more than 150 striking photographs of knifemakers, coveted knives, and beautiful food, this is the cookbook, handbook, and visual journey for anyone wanting to hone their skills in the kitchen.

Knife Skills for Chefs

Author: Christopher P. Day
Publisher: Prentice Hall
ISBN: 0131180185
Release Date: 2006-07-01
Genre: Cooking

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.

An Edge in the Kitchen

Author: Chad Ward
Publisher: Harper Collins
ISBN: 9780062043733
Release Date: 2010-12-14
Genre: Cooking

Why are most of us so woefully uninformed about our kitchen knives? We are intimidated by our knives when they are sharp, annoyed by them when they are dull, and quietly ashamed that we don't know how to use them with any competence. For a species that has been using knives for nearly as long as we have been walking upright, that's a serious problem. An Edge in the Kitchen is the solution, an intelligent and delightful debunking of the mysteries of kitchen knives once and for all. If you can stack blocks, you can cut restaurant-quality diced vegetables. If you can fold a paper airplane, you can sharpen your knives better than many professionals. Veteran cook Chad Ward provides an in-depth guide to the most important tool in the kitchen, including how to choose the best kitchen knives in your price range, practical tutorials on knife skills, a step-by-step section on sharpening, and more——all illustrated with beautiful photographs throughout. Along the way you will discover what a cow sword is, and why you might want one; why chefs are abandoning their heavy knives in droves; and why the Pinch and the Claw, strange as they may sound, are in fact the best way to make precision vegetable cuts with speed and style. An Edge in the Kitchen is the one and only guide to the most important tool in the kitchen.

Prep School

Author: James P. DeWan
Publisher: Agate Publishing
ISBN: 9781572847873
Release Date: 2016-08-09
Genre: Cooking

Finalist for 2014 International Association of Culinary Professionals' Best Compilation Cookbook Award Prep School is the ultimate collection of the weekly Chicago Tribune column of the same name, written by culinary instructor and award-winning food writer James P. DeWan. This compilation is focused on teaching readers how to become better cooks, from amateurs who are learning to cook for themselves or their families to professional and gourmet chefs who are searching to perfect their technique. Illustrated with full-color photography and a plethora of simple, plainspoken instructions, Prep School is an easy go-to guide for becoming more adept at any kitchen skill. Prep School is filled with more than 50 delicious recipes, as well as insightful and straightforward tips on knife skills, preparation techniques, pantry essentials, holiday meals, and general advice on how to make your kitchen as user-friendly as possible. Before any home cook or professional chef picks up a cookbook, they should first pick up Prep School and be sure to take DeWan's advice to heart. His recommendations on improving kitchen efficiency and ease, along with his in-depth knowledge of shortcuts and cooking common sense, make DeWan the perfect teacher for any aspiring culinary student.

Knife Skills

Author: Bill Collins
Publisher: Storey Publishing
ISBN: 9781612123806
Release Date: 2014-08-09
Genre: Cooking

Good knife skills are key to feeling confident and comfortable in the kitchen. Chef Bill Collins teaches you how to wield cooking knives properly, so you can slice, peel, bone, and dice with ease. Illustrated step-by-step instructions show you how to cut and carve seafood, poultry, meats, and produce of all kinds. In addition to profiling the best uses for a variety of knife types, Collins includes tips for using other sharp kitchen tools like graters, vegetable peelers, and mandolins. Get ready to chop away!

Egg

Author: Michael Ruhlman
Publisher: Little, Brown
ISBN: 9780316254076
Release Date: 2014-04-08
Genre: Cooking

In this innovative cookbook, James Beard award-winning author Michael Ruhlman explains why the egg is the key to the craft of cooking. For culinary visionary Michael Ruhlman, the question is not whether the chicken or the egg came first, it's how anything could be accomplished in the kitchen without the magic of the common egg. He starts with perfect poached and scrambled eggs and builds up to brioche and Italian meringue. Along the way readers learn to make their own mayonnaise, pasta, custards, quiches, cakes, and other preparations that rely fundamentally on the hidden powers of the egg. A unique framework for the book is provided in Ruhlman's egg flowchart, which starts with the whole egg at the top and branches out to describe its many uses and preparations -- boiled, pressure-cooked, poached, fried, coddled, separated, worked into batters and doughs, and more. A removable illustrated flowchart is included with the book. Nearly 100 recipes are grouped by technique and range from simple (Egg Salad with Tarragon and Chives) to sophisticated (nougat). Dozens of step-by-step photographs guide the home cook through this remarkable culinary journey.

Knives Cooks Love

Author: Sur La Table
Publisher: Andrews McMeel Publishing
ISBN: 9780740770029
Release Date: 2008-10-21
Genre: Cooking

In "Knives Cooks Love," trusted cookware authority Sur La Table teams up with writer Jay to guide chefs of all levels so their knives will last a lifetime. The nuances between knife blades and handles are discussed, and numerous cutting techniques are showcased. These skills are then put to the test with more than 20 knife-essential, tantalizing recipes.

Artefact Kinds

Author: Maarten Franssen
Publisher: Springer Science & Business Media
ISBN: 9783319008011
Release Date: 2013-10-04
Genre: Philosophy

This book is concerned with two intimately related topics of metaphysics: the identity of entities and the foundations of classification. What it adds to previous discussions of these topics is that it addresses them with respect to human-made entities, that is, artefacts. As the chapters in the book show, questions of identity and classification require other treatments and lead to other answers for artefacts than for natural entities. These answers are of interest to philosophers not only for their clarification of artefacts as a category of things but also for the new light they may shed on these issue with respect to to natural entities. This volume is structured in three parts. The contributions in Part I address basic ontological and metaphysical questions in relation to artefact kinds: How should we conceive of artefact kinds? Are they real kinds? How are identity conditions for artefacts and artefact kinds related? The contributions in Part II address meta-ontological questions: What, exactly, should an ontological account of artefact kinds provide us with? What scope can it aim for? Which ways of approaching the ontology of artefact kinds are there, how promising are they, and how should we assess this? In Part III, the essays offer engineering practice rather than theoretical philosophy as a point of reference. The issues addressed here include: How do engineers classify technical artefacts and on what grounds? What makes specific classes of technical artefacts candidates for ontologically real kinds, and by which criteria?​