Description
Book SynopsisSharpen 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.
Table of ContentsAcknowledgments vi
Preface 1
Introduction 3
1 Knives and Cutting Tools 5
A Brief History of Cutting Tools
The Parts of a Knife
Types of Knives
Sharpening and Honing Tools
Additional Hand Tools
Large Cutting Tools
2 Knife Skills 39
Knife Selection
Handling and Maintaining Knives
Setting Up Your Work Area
Holding the Knife
Trimming, Peeling, and Squaring Off
Chopping and Mincing Foods
Shredding and Grating
Slicing Cuts: Plain and Decorative
Precision and Portioning Cuts
Decorative and Special Cutting Techniques
3 Cutting Techniques for Vegetables and Fruits 75
Vegetables
Fruits
4 Cutting Techniques for Meat and Poultry 99
Meat Fabrication Techniques
Poultry
Rabbit
Carving Roasted Meats and Poultry
5 Cutting Techniques for Fish and Shellfi sh 117
Round Fish
Lobster
Shrimp
Soft-Shelled Crabs
Clams and Oysters
6 Hand Tools for Measuring, Mixing, and Baking 127
Tools for Measuring
Measures and Conversions
Tools for Mixing and Baking
Summary
Glossary 147
Appendix 149
Index 163
Photography Credits 170
