The Professional Chef's Knife (Professional Chef's Photo-Text Series)

The Culinary Institute of America (CIA)

Published by Wiley
ISBN 10: 0471289868 / ISBN 13: 9780471289869
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Very Good copy, cover and pages show some wear from reading and storage. Binding may have light creases. Lots of life left in these pages. Bookseller Inventory #

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Synopsis: High quality, well-made, well-maintained knives -- and the skills to use them properly -- are among a chef's most important assets. This book explains how to use and care for these essential tools. Easy-to-follow instructions cover all of the basic knife cuts and techniques -- including peeling, paring, trimming, carving, chopping, dicing, and filleting -- and offer an excellent foundation for building speed and ensuring kitchen safety. The book also features invaluable information on small tools, such as rotary peelers and zesters, along with meat grinders, food processors, and other larger equipment.-- Features 150 photographs that clearly illustrate knife skills.

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Title: The Professional Chef's Knife (Professional ...
Publisher: Wiley
Binding: Paperback
Book Condition: VERY GOOD

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Culinary Institute of America. Learning Resources Center., Culinary Institution
Published by John Wiley & Sons Inc (1997)
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