TY  - BOOK
AU  - Day,Christopher
AU  - Carlos,Brenda R.
TI  - Knife skills for chefs
SN  - 0131180185 (pbk.)
U1  - 641.589 
PY  - 2007///
CY  - Upper Saddle River, NJ
PB  - Pearson Prentice Hall
KW  - Knives
KW  - Cutting
KW  - Cooks
N1  - Includes bibliographical references and index; Foreword -- Preface -- Acknowledgments -- About the authors -- 1: Knife history and production -- 2. Which knife is right? -- 3. Keeping a knife sharp -- 4. Knife safety -- 5. Knife cuts -- 6. Garnishing tools and basic garnishes -- Appendix I: Culinarian's code -- Appendix II: About 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: Treating a knife wound -- Appendix VII: Key to review questions -- Bibliography and recommended reading
ER  -