The Professional Chef's Knife Kit
by Culinary Institute of America
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Book Summary Information
Author: Culinary Institute of AmericaEdition: Paperback
Audio: English (Unknown); English (Original Language); English (Published)
Published: 1999-11-05
ISBN: 0471349976
Number of pages: 160
Publisher: Wiley
Book Reviews of The Professional Chef's Knife Kit
Book Review: Excellent Manual on Knife Skills and Cutting Tools. Buy it.
Summary: 5 Stars
`The Professional Chef's Knife Kit' by `The Culinary Institute of America' contains absolutely everything you ever wanted to know about things in the kitchen with sharp edges and things that maintain those sharp edges.
The book actually goes far beyond the care and honing of knives, as it is also an advanced course on knife skills. The chapters are:
Knife Basics covering history and the range of kitchen tools for cutting.
Knife Care, or how to keep the knife sharp without shedding any blood.
Basic Cuts, possibly the most important and interesting chapter in the book.
Vegetables and Fruits, or how to wrangle onions, mushrooms, tomatoes, and other veggies to the pot.
Meat and Poultry
Fish and Shellfish
Summary
Glossary
As a former Boy Scout who took his knife skills very seriously and knew all about Arkansas stones and the proper angle with which to hone a knife, I am really impressed by the level of detail in this book. The Basic Cuts chapter is a wonderful example of how valuable this book can be. Hundreds of hours on the Food Network will cover most of this stuff eventually, but this brings it all together and adds things Emeril never even mentions. Section of this chapter is `Preliminary Cuts', which is roughly comparable to removing the bark from a tree and squaring it off before cutting it into marketable lumber. `Shredding and Grating' shows you how to do the same operation with either a knife or a box grater. The sections on `Slicing Cuts' gives equal time to the chef's knife, the paring knife, and the mandoline, covering both the simple and the exquisite such as the crinkle cut done with a mandoline and the roll cut done on cylindrical veggies done with a knife. Of great value is the instruction on how to do the most basic of cuts such as the Julienne, the Batonnet, and the various dices. You probably have no real sense of the level of detail to which French cooking doctrine goes until you have read the section on decorative cuts of potatoes.
This book is an excellent supplement to Jacques Pepin's `Complete Techniques'. Pepin describes a dozen or so different cuts of a potato, the CIA tells you how to do them.
This book is hands down the best argument I can think of for relegating your food processor to making doughs and bread crumbs and laying out the cash for a really sharp knife and a few hours of practice.
This book is a must for serious amateur and professional cooks.
Summary of The Professional Chef's Knife Kit
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.Culinary Arts & Techniques Books
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