·Î±×ÀÎ ¤Ó ȸ¿ø°¡ÀÔ ¤Ó Àå¹Ù±¸´Ï ¤Ó °í°´¼¾ÅÍ ¤Ó ¸¶ÀÌÆäÀÌÁö ¤Ó ȸ»ç¼Ò°³
kangcom
Àüü
Home >   >   > 

In the Hands of a Chef: The Professional Chef's Guide to Essential Kitchen Tools

   
ÁöÀºÀÌ Culinary Institute of America   |   ÃâÆÇ»ç WILEY  |   ¹ßÇàÀÏ 2007³â 12¿ù 01ÀÏ   |   ¾ð¾î : English
 
Ŭ¸¯ÇϽøé Å« µµ¼­À̹ÌÁö¸¦ º¸½Ç ¼ö ÀÖ½À´Ï´Ù.
ÆÇ¸Å°¡ 34,930¿ø ¡æ 28,640¿ø 18%
¸¶Àϸ®Áö 1% 350¿ø
¹ßÇàÀÏ 2007-12-01 | Áß·®: 0.4 kg | »çÀÌÁî: 20.2*20.8*1 cm
ISBN 0470080264 |  9780470080269
±âŸÁ¤º¸ ¿ø¼­ | 170ÂÊ | $ 24.95 | Paperback
¿¹»óÀÔ°íÀÏ 15~20ÀÏ ¼Ò¿ä¿¹Á¤ (±Ù¹«ÀϱâÁØ)
¹è¼Ûºñ ¹«·á¹è¼Û
    Á¤°¡, ÆÇ¸Å°¡´Â Ç×°ø ¿îÀÓ·á Æ÷ÇÔ
ÀϹÝ
Á¾ÇÕÁö¼ö 100p 1 À§
   
ÁÖÀÇ»çÇ×
  • - ÇöÁö»çÁ¤¿¡ ÀÇÇØ Áö¿¬, ǰÀý µÉ ¼ö ÀÖ½À´Ï´Ù.
  • - ÇØ¿ÜÁÖ¹®¿ø¼­´Â Ãë¼Ò ¹× ¹ÝǰÀÌ ºÒ°¡´ÉÇÕ´Ï´Ù.(´Ü, ÆÄº»À̳ª ¿À¹ß¼ÛÀº Á¦¿Ü ÀÔ´Ï´Ù.)
  • - ¼öÀÔÀýÂ÷/ÀÔ°í¼Ò¿ä±â°£ ÀÚ¼¼È÷
  •  

    Product Description
    Sharpen Your Knife Skills and Hone Your Knowledge of Kitchen Tools

    A precise carrot julienne . . . A perfect basil chiffonade . . . A neatly quartered chicken . . . Proficiency with knives and other kitchen tools is essential if you want to perfect your culinary artistry. Written by the experts at The Culinary Institute of America, this indispensable guide delivers all the information you need to assemble a knife kit, build your knife skills, and use a wide range of additional tools, from peelers and pitters to Parisienne scoops and pastry bags. Featuring instructional photographs throughout plus insights and tips from top professional chefs, In the Hands of a Chef provides:

    A complete guide to culinary knives

    Comprehensive instructions for knife sharpening

    Guidance on using specialty knives and cutting tools

    Detailed cutting techniques for a variety of ingredients

    Advice on tools for measuring, baking, and mixing

    Equipment sources as well as checklists for knives and tools

    "This comprehensive overview of techniques associated with knives and other key kitchen tools truly benefits those concerned with preparing food safely and efficiently. . . . In the Hands of a Chef is an impressive guide, as important as the tools themselves."
    -Richard Von Husen, co-owner of Warren Kitchen & Cutlery

    Founded in 1946, THE CULINARY INSTITUTE OF AMERICA is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts. A network of more than 37,000 alumni in foodservice and hospitality has helped the CIA earn its reputation as the world's premier culinary college. Courses for foodservice professionals and food enthusiasts are offered at the college's main campus in Hyde Park, New York, and at The Culinary Institute of America at Greystone, in St. Helena, California. Greystone also offers baking and pastry, accelerated culinary arts, and wine certifications.

    From the Back Cover

    Sharpen Your Knife Skills and Hone Your Knowledge of Kitchen Tools

    A precise carrot julienne . . . A perfect basil chiffonade . . . A neatly quartered chicken . . . Proficiency with knives and other kitchen tools is essential if you want to perfect your culinary artistry. Written by the experts at The Culinary Institute of America, this indispensable guide delivers all the information you need to assemble a knife kit, build your knife skills, and use a wide range of additional tools, from peelers and pitters to Parisienne scoops and pastry bags. Featuring instructional photographs throughout plus insights and tips from top professional chefs, In the Hands of a Chef provides:

    A complete guide to culinary knives

    Comprehensive instructions for knife sharpening

    Guidance on using specialty knives and cutting tools

    Detailed cutting techniques for a variety of ingredients

    Advice on tools for measuring, baking, and mixing

    Equipment sources as well as checklists for knives and tools

    "This comprehensive overview of techniques associated with knives and other key kitchen tools truly benefits those concerned with preparing food safely and efficiently. . . . In the Hands of a Chef is an impressive guide, as important as the tools themselves."
    —Richard Von Husen, co-owner of Warren Kitchen & Cutlery

    Founded in 1946, THE CULINARY INSTITUTE OF AMERICA is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts. A network of more than 37,000 alumni in foodservice and hospitality has helped the CIA earn its reputation as the world's premier culinary college. Courses for foodservice professionals and food enthusiasts are offered at the college's main campus in Hyde Park, New York, and at The Culinary Institute of America at Greystone, in St. Helena, California. Greystone also offers baking and pastry, accelerated culinary arts, and wine certifications.

    Preface.

    Introduction.

    Chapter 1. Knives and Cutting Tools.

    The Parts of a Knife.

    The Blade.

    The Cutting Edge.

    The Bolster.

    The Tang.

    The Handle.

    Types of Knives.

    General Purpose Knives.

    Knives for Butchering and Fabricating.

    Specialty Knives.

    Sharpening and Honing Tools.

    Whetstones.

    Steels.

    Electric Knife Sharpeners.

    Additional Cutting Tools.

    Ice Carving Tools.

    Tongs and Similar Tools.

    Scissor and Shears.

    Spatulas.

    Turners.

    Peelers.

    Graters and Rasps.

    Corers.

    Zesters.

    Channel Knives.

    Pitters.

    Mandolin.

    Apple Wedgers.

    Guitars (Egg Cutter).

    Food Mill.

    Ricer.

    Garlic Press.

    Carving and Kitchen Forks.

    Parisienne Scoops.

    Wire Mesh Gloves.

    Reamers.

    Meat Pounder or Meat Tenderizers.

    Shrimp Deveiner.

    Food Processor.

    Electric Slicer.

    Meat Grinder.

    Vertical Chopping Machine (VCM).

    Food Chopper (Buffalo Chopper).

    Chapter 2. Knife Skills.

    Knife Selection.

    What¡¯s in Your Knife Kit?.

    Handling and Maintaining Knives.

    Sharpening Knives on a Stone.

    Honing Knives on a Steel.

    Keeping Knives Clean and Sanitized.

    CuttingSurface.

    Storing Knives.

    Holding the Knife.

    The Guiding Hand.

    Setting Up Your Work Area.

    Basic Cuts.

    Preliminary Cuts.

    Chopping and Mincing Foods.

    Shredding and Grating.

    Slicing Cuts: Plain and Decorative.

    Precision and Portioning Cuts.

    Decorative and Special Cutting Techniques.

    Chapter 3. Cutting Techniques for Vegetables and Fruits.

    Onions.

    Shallots.

    Scallions.

    Garlic.

    Leeks.

    Mushrooms.

    Tomatoes.

    Avocadoes.

    Peppers and Chiles.

    Plantains.

    Citrus Fruit.

    Melons.

    Pineapples.

    Mangoes.

    Chapter 4. Cutting Techniques for Meat and Poultry.

    Poultry.

    Trussing Poultry.

    Halving and Quartering Poultry.

    Suprémes.

    Meat Fabrication Techniques.

    Tying a Roast.

    Tenderloin.

    Cutting Bone-In Chops.

    Disjointing a Rabbit.

    Carving Roasted Meats and Poultry.

    Rib Roast.

    Ham.

    Duck.

    Chapter 5. Cutting Techniques for Fish and Shellfish.

    Round Fish.

    Lobster.

    Preparing Live Lobster to Cook.

    Removing the Meat from a Cooked Lobster.

    Shrimp.

    Clams and Oysters.

    Opening Oysters.

    Opening Clams.

    Chapter 6. Hand Tools for Measuring, Mixing, and Baking.

    Tools for Measuring.

    Converting Between U.S. And Metric Measurement Systems.

    Volume versus Weight.

    Tools for Measuring Volume.

    Tools for Measuring Weight.

    Tools for Measuring Temperature.

    Baking and Mixing Tools.

    Spoons.

    Whisks.

    Bench Scraper.

    Bowl Scraper.

    Mortar and Pestle.

    Rolling Pins.

    Pastry Bags and Tips.

    Summary.

    Glossary.
    Áغñ ÁßÀÔ´Ï´Ù.
    µî·ÏµÈ ¼­ÆòÀÌ ¾ø½À´Ï´Ù.
    Andrew Dor...
    Culinary I...
    Andrew Dor...
     
    ÃÊ Áß °í
    ÀüüÆò±Õ(0)
    ȸ¿øÆòÁ¡   ȸ¿ø¼­Æò¼ö 0
    Culinary Institute of America ÀÇ ÃÖ±Ù Àú¼­
     
    Kitchenpro Series: Guide to Purchasing
    105,200¿ø
    (20%¡é+1%)
     
    Garde Manger: The Art and Craft of the Cold Kitchen
    28,700¿ø
    (18%¡é+1%)
     
    Garde Manger: The Art and Craft of the Cold Kitchen
    80,360¿ø
    (18%¡é+1%)
     
    Garde Manger: The Art and Craft of the Cold Kitchen
    80,360¿ø
    (18%¡é+1%)
     
    Baking Boot Camp: Five Days of Basic Training at the Culinary Institute of America
    34,380¿ø
    (18%¡é+1%)
     
    WILEY ÃâÆÇ»çÀÇ ½Å°£
    Mass Spectral Library of Drugs, Poisons, Pesticides, Pollutants and Their Metabolites 2007, CD-ROM/Print
    Hans H. Maurer Àú
    0¿ø
    (0%¡é+1%)
     
    Community Psychology: Challenges, Controversies and Emerging Consensus
    Jim Orford Àú
    181,380¿ø
    (18%¡é+1%)
     
    Wide Bandgap Light Emitting Materials And Devices
    Gertrude F. Neumark Àú
    212,380¿ø
    (18%¡é+1%)
     
    Succeeding in Nursing and Midwifery Education
    Eddie Meyler Àú
    28,690¿ø
    (18%¡é+1%)
     
    Neonatal Behavioral Assessment Scale, 3rd Edition
    T Berry Brazelton Àú
    79,150¿ø
    (18%¡é+1%)
     
    À̸ÞÀÏÁÖ¼Ò¼öÁý°ÅºÎ