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Knife Skills for Chefs - Day, Christopher P. Carlos, Brenda R.
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Day, Christopher P. Carlos, Brenda R.:
Knife Skills for Chefs - Paperback

ISBN: 9780131180185

[ED: Taschenbuch], [PU: PRENTICE HALL], For courses in Basic Culinary Skills, Baking and Pastry Fundamentals, Knife Skills and Non-Professional Basic Cooking Courses. em /em emKnife Skills for Chefs /emcaptures 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. This text is an ideal reference that reinforces the artistry and skills that provide the foundation for a successful culinary career. Pearson Education is proud to bring world-renowned Dorling Kindersley (DK) products to your classroom. Instantly recognized by their fascinating, full-color photographs and illustrations on every page, DK titles will add meaning to expository text and make learning accessible and, fun. Other DK hallmarks include cross-section views, 3D models, and text to visual call-outs to help readers comprehend and enjoy the wealth of information each book provides. With Pearson, you can see DK in a whole new way! For a complete listing of titles, please visit: http://us.dk.com/pearson Product Description emKnife Skills for Chefs /emcaptures 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. KEY TOPICS: 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: emThe National Culinary Review /emand emSizzle./em 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. Features + Benefits Hallmark Features For courses in Basic Culinary Skills, Baking and Pastry Fundamentals, Knife Skills and Non-Professional Basic Cooking Courses. em /em emKnife Skills for Chefs /emcaptures the experience and expertise of Christopher Day and Brenda Carlos 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 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. This text is an ideal reference that reinforces the artistry and skills that provide the foundation for a successful culinary career. Hallmark Features Two respected authors-share their experience and expertise throughout the text. 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: emThe National Culinary Review /emand emSizzle./em A chapter devoted to knife history and production-appears asChapter One. Provides a quick overview of the history of knife making and a look at the manufacturing process used in high-quality forged knives. Gives students a sense of the science of knife making, the differences between forged and stamped blades, and information on regions known for cutlery production. Clear coverage of knife selection and maintenance-appears in Chapter Two and Chapter Three. Introduces students to the basic knives used in a professional kitchen and emphasizes how to select the best tool for the job. Shows how to hone and sharpen a knife and discusses when to use each technique. Knife safety and sanitation-are covered thoroughly in Chapter 4. Demonstrates how to safely use, transport, sanitize and store a knife. Covers basic first aid for knife wounds. Valuable secrets to making better knife cuts-are coveredin Chapter 5. 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. Provides easy-to-follow directions and aids such as cut rulers and 3-D cut boxes that insure proper sizing. Instructions on how to create simple garnishes-appears in Chapter 6. Introduces tool kits for garnishing, how to use each garnishing tool and how to create basic fruit and vegetable garnishes. Bright photo program-enhances the step-by-step instructions in the text. Includes large photos that make it easy to learn proper culinary techniques and procedures. Makes it easy to visualize steps and provides ample opportunity to learn from a culinary expert. Saleable DVD. Reveals a professional kitchen in action and was filmed in an industry setting. Reinforces how to select, maintain and use quality knives in a realistic environment. Table of Contents 1. Knife History and Production 2. Which Knife is Right? 3. Keeping a Knife Sharp 4. Knife Safety 5. Knife Cuts 6. Garnishing GLOSSARY BIBLIOGRAPHY APPENDIX I: Culinarian's Code APPENDIX II: An Introduction to the American Culinary Federation APPENDIX III: Knife and Related Product Usage Chart APPENDIX IV: Basic Knife Cuts Chart APPENDIX V: Anatomy of a Chef's Knife APPENDIX VI: First Aid for Knife Cuts APPENDIX VII: Key to Review Questions Versandfertig in 2-4 Wochen, DE, [SC: 0.00], Neuware, gewerbliches Angebot, offene Rechnung (Vorkasse vorbehalten)

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Knife Skills for Chefs - Day, Christopher P. Carlos, Brenda R.
book is out-of-stock
(*)
Day, Christopher P. Carlos, Brenda R.:
Knife Skills for Chefs - Paperback

ISBN: 9780131180185

[ED: Taschenbuch], [PU: PRENTICE HALL], For courses in Basic Culinary Skills, Baking and Pastry Fundamentals, Knife Skills and Non-Professional Basic Cooking Courses. em /em emKnife Skills for Chefs /emcaptures 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. This text is an ideal reference that reinforces the artistry and skills that provide the foundation for a successful culinary career. Pearson Education is proud to bring world-renowned Dorling Kindersley (DK) products to your classroom. Instantly recognized by their fascinating, full-color photographs and illustrations on every page, DK titles will add meaning to expository text and make learning accessible and, fun. Other DK hallmarks include cross-section views, 3D models, and text to visual call-outs to help readers comprehend and enjoy the wealth of information each book provides. With Pearson, you can see DK in a whole new way! For a complete listing of titles, please visit: http://us.dk.com/pearson Product Description emKnife Skills for Chefs /emcaptures 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. KEY TOPICS: 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: emThe National Culinary Review /emand emSizzle./em 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. Features + Benefits Hallmark Features For courses in Basic Culinary Skills, Baking and Pastry Fundamentals, Knife Skills and Non-Professional Basic Cooking Courses. em /em emKnife Skills for Chefs /emcaptures the experience and expertise of Christopher Day and Brenda Carlos 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 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. This text is an ideal reference that reinforces the artistry and skills that provide the foundation for a successful culinary career. Hallmark Features Two respected authors-share their experience and expertise throughout the text. 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: emThe National Culinary Review /emand emSizzle./em A chapter devoted to knife history and production-appears asChapter One. Provides a quick overview of the history of knife making and a look at the manufacturing process used in high-quality forged knives. Gives students a sense of the science of knife making, the differences between forged and stamped blades, and information on regions known for cutlery production. Clear coverage of knife selection and maintenance-appears in Chapter Two and Chapter Three. Introduces students to the basic knives used in a professional kitchen and emphasizes how to select the best tool for the job. Shows how to hone and sharpen a knife and discusses when to use each technique. Knife safety and sanitation-are covered thoroughly in Chapter 4. Demonstrates how to safely use, transport, sanitize and store a knife. Covers basic first aid for knife wounds. Valuable secrets to making better knife cuts-are coveredin Chapter 5. 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. Provides easy-to-follow directions and aids such as cut rulers and 3-D cut boxes that insure proper sizing. Instructions on how to create simple garnishes-appears in Chapter 6. Introduces tool kits for garnishing, how to use each garnishing tool and how to create basic fruit and vegetable garnishes. Bright photo program-enhances the step-by-step instructions in the text. Includes large photos that make it easy to learn proper culinary techniques and procedures. Makes it easy to visualize steps and provides ample opportunity to learn from a culinary expert. Saleable DVD. Reveals a professional kitchen in action and was filmed in an industry setting. Reinforces how to select, maintain and use quality knives in a realistic environment. Table of Contents 1. Knife History and Production 2. Which Knife is Right? 3. Keeping a Knife Sharp 4. Knife Safety 5. Knife Cuts 6. Garnishing GLOSSARY BIBLIOGRAPHY APPENDIX I: Culinarian's Code APPENDIX II: An Introduction to the American Culinary Federation APPENDIX III: Knife and Related Product Usage Chart APPENDIX IV: Basic Knife Cuts Chart APPENDIX V: Anatomy of a Chef's Knife APPENDIX VI: First Aid for Knife Cuts APPENDIX VII: Key to Review Questions Versandfertig in 2-4 Wochen, [SC: 0.00], Neuware, gewerbliches Angebot

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Knife Skills For Chefs - Christopher P. Day, Brenda R. Carlos
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(*)
Christopher P. Day, Brenda R. Carlos:
Knife Skills For Chefs - new book

ISBN: 9780131180185

ID: 978013118018

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. Christopher P. Day, Brenda R. Carlos, Books, Food and Drink, Reference, Knife Skills For Chefs Books>Food and Drink>Reference, Pearson Education

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Knife Skills for Chefs - Day, Christopher P. / Carlos, Brenda R.
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Day, Christopher P. / Carlos, Brenda R.:
Knife Skills for Chefs - used book

ISBN: 9780131180185

ID: 354975

"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. Knife Skills for Chefs Day, Christopher P. / Carlos, Brenda R., Prentice Hall

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Knife Skills for Chefs - Christopher P. Day; Brenda R. Carlos
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Christopher P. Day; Brenda R. Carlos:
Knife Skills for Chefs - Paperback

2005, ISBN: 9780131180185

ID: 6694128

Softcover, Buch, [PU: Prentice Hall]

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Details of the book
Knife Skills for Chefs
Author:

Day, Christopher P.

Title:

Knife Skills for Chefs

ISBN:

"Endorsed by the American Culinary Federation Foundation"--Cover.

Details of the book - Knife Skills for Chefs


EAN (ISBN-13): 9780131180185
ISBN (ISBN-10): 0131180185
Paperback
Publishing year: 2006
Publisher: Prentice Hall
172 Pages
Weight: 0,318 kg
Language: eng/Englisch

Book in our database since 12.04.2007 20:00:58
Book found last time on 16.06.2017 04:16:36
ISBN/EAN: 9780131180185

ISBN - alternate spelling:
0-13-118018-5, 978-0-13-118018-5


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